You know, there’s something almost magical about avocados. They’re like nature’s butter, creamy and smooth—perfect for spreading on toast or adding to salads.
But have you ever thought about blending them into hummus? Yeah, I was skeptical at first too.
But trust me, the union of avocados and chickpeas creates a dip that’s so velvety and rich, it feels like a little party in your mouth. It’s like guacamole and hummus had a culinary love child, and it’s glorious.
Steps
- In a food processor, combine the chickpeas, ripe avocados, tahini, and Greek yogurt. Ensure the avocados are peeled and pitted before adding them.
- Add garlic cloves, lime juice, ground cumin, cayenne pepper, and a pinch of kosher salt to the mixture. Adjust the amount of lime juice and cayenne pepper to suit your taste preferences.
- Process the ingredients until the mixture is smooth and creamy. Taste the hummus and adjust the seasoning as needed, adding some of the chickpea liquid if it’s too thick.
- Transfer the hummus to a serving dish and cover it tightly with plastic wrap to prevent browning. Just before serving, drizzle with extra virgin olive oil and garnish with fresh herbs if desired.
- Optional: To make the salsa verde, pulse tomatillos or green tomatoes, cilantro, red onion, jalapeño, garlic, lime juice, olive oil, and kosher salt in a clean food processor until blended. Serve the salsa with the hummus for added flavor.
Ingredients
- 1 to 2 garlic cloves
- 15 oz can of chickpeas, drained (approximately 2 cups of cooked chickpeas)
- 2 medium ripe avocados, roughly chopped
- 2 tablespoons Greek yogurt (optional for a vegan-friendly version)
- 3 tablespoons tahini
- Salt, to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (or Aleppo pepper), adjust to taste
- Juice of 1/2 lime, adjust to taste
- Liquid from the canned chickpeas, if needed
- Extra virgin olive oil, for drizzling
- 5 tomatillos (or 2 green tomatoes)
- 1 large handful of fresh cilantro
- 1 small red onion, roughly chopped
- 1 jalapeno pepper, roughly chopped
- 1 garlic clove
- Lime juice, to taste
- Extra virgin olive oil, for drizzling
- Kosher salt, to taste
FAQ
- How can I prevent avocado hummus from turning brown?
- To maintain the vibrant green color of avocado hummus, you can add extra lime juice, which helps preserve the hue. Additionally, store the hummus by pressing plastic wrap directly onto its surface to minimize air exposure.
- Can I make avocado hummus ahead of time?
- While it’s best to enjoy avocado hummus fresh, you can refrigerate it for up to two days. Ensure it is tightly wrapped with plastic wrap pressed against the surface to prevent browning.
- What can I serve with avocado hummus?
- Avocado hummus pairs well with toasted pita bread, homemade pita chips, or fresh vegetables. It can also be served alongside grilled chicken or salmon kabobs, or as part of a mezze platter with other dips like baba ganoush.
- Is there a way to make avocado hummus creamier?
- For an even creamier texture, you can boil canned chickpeas in their juice for about 15 minutes and peel them. This step is optional but can enhance the smoothness of the hummus.
- What other recipes pair well with avocado hummus?
- A side of salsa verde complements avocado hummus beautifully. The salsa can be made with tomatillos, cilantro, red onion, jalapeño, garlic, lime juice, and olive oil.
Tips
- Choose Ripe Avocados: Ensure your avocados are perfectly ripe for a smoother, creamier hummus. This will enhance the texture and flavor of your dip.
- Enhance Creaminess: For an even creamier texture, consider boiling canned chickpeas in their juice with a little extra water for 15 to 20 minutes. Additionally, peeling the chickpeas by rubbing them under running water can contribute to a smoother finish.
- Prevent Browning: To maintain the vibrant green color of the avocado hummus, add a little more lime juice. When storing, press plastic wrap directly onto the surface to minimize exposure to air and prevent browning.
- Storage Tips: If you have leftovers, tightly wrap the avocado hummus with plastic wrap and store it in the fridge for up to two nights. For the salsa verde, store it separately in an airtight container for one night.
Equipment
- Food Processor – A key piece of equipment for blending the hummus ingredients into a smooth consistency.
- Citrus Juicer – Useful for extracting lime juice efficiently.
- Chef’s Knife – For chopping ingredients like avocados and garlic.
- Cutting Board – For preparing various ingredients.
- Measuring Spoons – To accurately measure the quantities of tahini, Greek yogurt, and spices.
