Like guacamole and hummus in one, this Avocado Hummus recipe is the smoothest and yummiest hummus recipe I have ever made! And that amazingly yummy taste! Great for pita chips and vegetables, or use it as a spread on your turkey or veggie sandwich deli-style favorite.
For the day, here’s how I want to get part of my veggie intake! This hummus recipe was loved by my entire family, including kids (and that’s saying something, once I was a kid I hated hummus).
This is the best hummus recipe. I couldn’t resist eating it literally, and because it’s a balanced dip, I didn’t have to feel guilty. This certainly beats eating potato chips dipped for an afternoon snack in a mayo-loaded ranch dip or the candy bar that we want to reach for that when we think we’re too hungry to wait for dinner.
Just as much as guacamole and tortilla chips, you may just feel yourself craving this avocado hummus.
You may reduce the tahini slightly if you really want the avocado flavor to come through more in this hummus recipe, however, if you just want it to have more of a typical hummus flavor, leave it as it is.
Avocado Hummus
Ingredients :
- 1 (15 oz) can chickpeas, well-drained
- 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
- 3 Tbsp of olive oil, plus more for serving if desired
- 1 1/2 Tbsp of tahini
- 3 Tbsp of fresh lime juice
- 1 clove of garlic, peeled
- Salt and freshly ground black pepper
- 1/8 tsp of cumin
- 1 – 2 Tbsp of finely chopped cilantro leaves, for topping
- Red pepper flakes, for topping
Instructions :
In a food processor, pulse the chickpeas, olive oil, tahini, lime juice, and garlic until smooth, approximately 2 minutes. Season with salt and pepper to taste, add cumin and avocados, and pulse mixture till smooth and creamy, between 1-2 minutes longer. (I did a scanty 1/2 tsp salt and around 1/8 tsp pepper).
If necessary, serve topped with more olive oil and sprinkle with coriander and red pepper flakes. Serve with tortilla chips or pita chips.
Author: Cooking Classy