This recipe is featured in my 8 Plant-Based Hummus Recipes roundup!
I made a big mistake. I went a few months without eating an avocado. I know, I know. It's horrible. But I must say that going so long without that plant-based, buttery goodness made it taste that much better when I did finally have it again. I'm not entirely sure why I went so long without buying them. It could have been my frugal nature or the fact that I'm usually traveling and rarely home. Thankfully my avocado-less streak ended when Brett and I were at my parents house during the first two weeks of May. We landed in Virginia around lunch time and were quite ready for a meal by the time we made it to my parents house. My Dad whipped out stuff for taco salads: lettuce, black beans, salsa, jalapeños and avocado. I quickly made Brett and myself some salads and as soon as I took a bite with a piece of avocado, it was like a choir started singing in my mouth. It was creamy and rich and so flavorful and I couldn't stop saying, "Mmmmmm!" Seriously, it was like buttah.
The rest of the week I put avocado on everything from salad to toast and ate it right of a spoon too. One of the best things I ate was a veggie sandwich where I included both hummus and avocado. It was such an amazing combination. I didn't want it to end. That combination got me to thinking, "Why don't I just combine the two myself?" So I did. This hummus is great with veggies. It's a perfect spread for sandwiches. It also completes a "snack plate" for lunch if you eat it with some Power Seed Crackers or Whole Wheat Rosemary Wheat Thins!
Avocado Hummus (Makes a big ol' bowl) Ingredients:
- 1 can of chickpeas, drained and rinsed (or 1 ¾ cup cooked chickpeas)
- 3 tablespoons tahini
- ¼ cup fresh squeezed lemon juice (about 2 large lemons)
- 2 tablespoons olive oil
- 1 clove garlic
- ½-1 teaspoon salt
- ½ teaspoon cumin
- 2 avocados
- 4 tablespoons water
- Using a food processor process the tahini and lemon juice for 1 minute. Scrape down the sides of the bowl and process for 30 seconds more. By whipping the tahini and lemon juice, you'll be able to get a really creamy hummus.
- Add in the olive oil, garlic, cumin and salt and process for 30 seconds. Scrape down the sides and process 30 more seconds.
- Add in half the chickpeas and process for 1 minute. Scrape down the sides of the bowl, add in the remaining chickpeas and process for another 1-2 minutes until as smooth as possible.
- Add in the avocados. Turn the processor on and slowly add in the water until you get a smooth consistency.
- Pour the hummus into a bowl and if desired, drizzle with some more olive oil before serving.
Notes: Process found and recipe adapted from here.
Start by whipping the tahini and lemon juice for 1 minute.
Whip everything some more after adding in the olive oil, garlic, cumin and salt.
Add in ½ the chickpeas and, you guessed it, whip some more!
Finish by whipping in the avocado and then slowly adding in the water while the processor runs until you get a really smooth consistency.