Sometimes (quite often, I’m afraid) I have a recipe on my list of things to do ASAP and there it sits for a year or five. But every once in a while the exact opposite happens: I see a recipe, fall in love, and make it right away. This avocado hummus showed up on my screen during the last Secret Recipe Reveal Day, which fell exactly on Memorial Day. Maybe having the day off helped, but the truth is that I saw the recipe mid-morning, and made it at 3pm. How about that for efficiency?
(slightly modified from Chocolate and Chillies)
1 19 oz can of chickpeas, drained and rinsed
2 avocados, pitted and diced
1 garlic clove, minced or pressed (I omitted)
handful of cilantro, roughly chopped
4 tbsp freshly squeezed lemon juice
2 tbsp extra-virgin olive oil
1/2 tsp ground cumin
1/4 cup water
salt and freshly ground pepper to taste
In a food processor add all the ingredients and process. Add more water if you would like it thinner.
to print the recipe, click here
We love hummus! It is one of the items we always have in the fridge, in fact. I know homemade is best, but we love it so much that we always have one or two of those little packages of Athenos plain hummus. I often add a little bit of freshly squeezed lemon juice, a touch of smoked paprika, and we enjoy it with crackers or veggie sticks. But this version with avocado instead of tahini is shockingly delicious… BTW, do you know that blog, Shockingly Delicious? Great site, check it out…
This hummus recipe makes quite a large amount, so I could save some for a later, happy day!
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