I love avocados and this creamy avocado hummus is one of my favorites. It needs just a few ingredients and is very simple to prepare. You can use this hummus as a sandwich spread or as a dip for tortilla chips or pita chips. Rich in protein and iron, it also makes a healthy snack. If you love hummus and guacamole, you will definitely love this. Today we will learn how to make Avocado hummus following this easy recipe.
If using dry chick peas, wash and soak in plenty of water overnight or for 6-7 hours. Rinse well and pressure cook with a little salt and needed water for 3 whistles. Reserve the water in which the chick pea was cooked. If using canned ones, skip this step. Just rinse it well and drain the water.
Scoop out the pulp of avocado, discard the seed and the skin. Add lemon juice, mix well and set aside.
Pulse together cooked chick peas, olive oil, tahini (check tahini recipe), garlic and cumin powder until smooth. Then add avocado, salt, pepper powder and pulse again until creamy. You may add a little of the reserved water if it is too thick and pulse for a second. Adjust seasonings according to your taste.
Drizzle more olive oil on top if desired and sprinkle with paprika powder. Garnish with finely chopped coriander leaves or parsley leaves. Enjoy avocado hummus with tortilla chips or pita chips or use it as a spread for sandwich.
Avocado Hummus
Prep Time : 15 mins
Serves:2-3
Recipe Category: Side Dish-Dip
Recipe Cuisine: International
Author:Padhu Sankar
Recipe Category: Side Dish-Dip
Recipe Cuisine: International
Author:Padhu Sankar
Ingredients needed
Ripe Avocado – 1 medium size
Chickpeas/Garbanzo beans – 1 cup cooked
Tahini – 1 tbsp
Olive oil – 2 tbsp
Fresh Lemon Juice -1-2 tbsp
Garlic – 1 clove (minced)
Cumin powder – 1/2 tsp
Salt as needed
Pepper powder – 1/8 tsp
For Garnishing
Paprika powder
Parsley or coriander leaves
Olive oil
Preparation
If using dry chick peas, wash and soak in plenty of water overnight or for 6-7 hours. Rinse well and pressure cook with a little salt and needed water for 3 whistles. Reserve the water in which the chick pea was cooked. If using canned ones, skip this step. Just rinse it well and drain the water.
Scoop out the pulp of avocado, discard the seed and the skin. Add lemon juice, mix well and set aside.
Method
Pulse together cooked chick peas, olive oil, tahini (check tahini recipe), garlic and cumin powder until smooth. Then add avocado, salt, pepper powder and pulse again until creamy. You may add a little of the reserved water if it is too thick and pulse for a second. Adjust seasonings according to your taste.
Drizzle more olive oil on top if desired and sprinkle with paprika powder. Garnish with finely chopped coriander leaves or parsley leaves. Enjoy avocado hummus with tortilla chips or pita chips or use it as a spread for sandwich.
Check more Avocado Recipes
Avocado Recipes
Note – You may adjust lemon juice and other seasonings according to your taste.
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View Comments (1)
Hi Padhu! This recipe is amazing. I thought avacadoes are available only after July in India. Are they available in May too?