With an array of aromatics and spices, this delightful Avocado Hummus is not only the perfect afternoon snack but also a delicious addition to your next charcuterie board.
This recipe is a mix of my two favorite dips: hummus and guacamole. I love scooping this avocado hummus into a colorful bowl and serving it on a wooden cheese board with a side of cucumbers, cherry tomatoes, sugar snap peas, and plantain chips. This creates an attractive display and is great for entertaining.
This pale-green avocado hummus is so light and refreshing. It especially hits the spot on a warm, sunny day. You’ll love its creamy, subtle flavors and will probably be making it on repeat once you’ve tasted it! Featuring fresh herbs and seasonings like cilantro, garlic, and a touch of lemon juice, it’s a great snack that you can easily adapt to your own taste and serve in many ways.
Is Avocado Hummus Healthy?
This recipe is gluten-free and refined sugar-free. Additionally, it does not have any common allergens such as nuts or dairy, making it a convenient and nutritious snack option for various dietary needs. The dip is made with whole-food ingredients and is free from additives, which are hard to avoid in store-bought and prepackaged snacks. Nothing compares to the goodness of something made from scratch!
Chickpeas (also known as garbanzo beans) are high in fiber and protein. They have become a staple for many vegan and vegetarian diets and are often used in hummus, vegetable stews, and salads. As for the avocados, they are rich in healthy fats and fiber.
Play with different aromatics & spices
Have fun with different aromatics and spices. If you’re like me, you can never have too much garlic, so go ahead and add in a few extra cloves for a more punchy taste. If you prefer a milder, sweeter flavor, try replacing raw garlic with roasted garlic. Experiment with other citrus flavors, too. If you don’t have any lemons, try using lime or even orange juice for a hint of sweetness. Aromatics and spices can jazz up this recipe, making it more fragrant. Add a big pinch of cumin or a sprinkle of cayenne. I love finishing it off with a sprinkle of chili flakes and a drizzle of olive oil for a more aesthetically pleasing presentation.
INGREDIENTS
- 1 can (15 ounces) chickpeas, drained
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 2 cloves garlic
- 3/4 teaspoon salt
- 2 small avocados, halved, pitted, and peeled
- 2 tablespoons fresh cilantro, plus more for garnish
- Extra virgin olive oil, for drizzling
INSTRUCTIONS
Blend
Process chickpeas, then add liquids and seasonings.
Cream
Incorporate avocados and cilantro until smooth.
Serve
Garnish with olive oil and cilantro.
Devour!
FAQs & Tips
Avocado hummus can be made in advance. Store the hummus in the fridge in an airtight container. To prevent the surface from browning, cover it with plastic wrap, pressing it onto the hummus to eliminate any air pockets. It will stay good for up to 3 days. When ready to serve, top with fresh cilantro, drizzle with olive oil, and sprinkle with sea salt or chili flakes for added flavor and aesthetics.
This step is not really necessary, but for a smoother hummus, you can remove the thin outer skins from the chickpeas by first letting them dry completely and then rubbing them between clean paper towels. Most of the skins will easily slip off. If not, gently squeezing each chickpea will finish the job. This is especially helpful if you are using dried chickpeas.
Sure! For added flavor and texture, try roasting a handful of whatever nuts you might have on hand and stirring them into your dip (finely chopped). Pistachios, almonds, walnuts, pumpkin seeds, sunflower seeds, or cashews will all work well in this recipe. To roast them, simply add the nuts in an even layer to a dry skillet over medium heat and toss until they start to release their delicious aromas. This process goes very quickly, so keep tossing to ensure they don’t burn.
Serving Suggestions
Want a perfect, protein-packed afternoon snack? Serve the avocado hummus with plantain chips, pita slices, bell peppers, cucumbers, or cherry tomatoes. And why stop there? Hummus can jazz up sandwiches and wraps, and you can even add a dollop to this Southwest Quinoa Salad. For a color variation, play around with other ingredients. Edamame will intensify the green hue, and adding turmeric root will result in a bright shade of orange.
For more fun variations on hummus, take a look at this Mexican Lentil Homemade Hummus, Kale Hummus, Cilantro Jalapeño Hummus, or this fun Pumpkin Hummus with Cinnamon “Sugar” Tortilla Chips.
Avocado Hummus
Ingredients
- 1 can 15 ounces chickpeas drained
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 2 cloves garlic
- 3/4 teaspoon salt
- 2 small avocados halved, pitted, and peeled
- 2 tablespoons fresh cilantro plus more for garnish
- Extra virgin olive oil for drizzling
Instructions
-
In a food processor, blend the chickpeas until they reach a powdery consistency, scraping down the sides as necessary.
-
With the processor running, add lemon juice, tahini, garlic, and salt. Blend until smooth, about 5 minutes. You can also add 2 ice cubes for extra creamy consistency.
-
Add avocados and cilantro to the processor. Continue to blend until the mixture is smooth and creamy. Adjust flavor with additional lemon juice or salt if needed.
-
Transfer the hummus to a serving dish, drizzle with olive oil, and garnish with additional cilantro. Serve immediately or chill to enhance the flavors.
Nutrition
The post Avocado Hummus appeared first on Food Faith Fitness.
