You won’t find a lot of avocado recipes here; that’s because I don’t eat that much avocado anymore…
This wasn’t always so; a long time ago, I ate so much avocado I got sick, then I couldn’t even look at an avocado without wanting to throw up.
The thing that gets me the most is avocado toast; it’s everywhere, looking delicious and tempting but I don’t want to get into them lest I overdo it.
I eat the odd avocado every once in a while, and this is one of my favourite ways to get my fix – in this quick and way avocado hummus. It’s great stuff indeed, fresh, delicious, simple and so easy, it comes together in under fifteen minutes.
The buttery wholesomeness of avocados brings a layer of creaminess, and a rich flavour to the hummus.
- 2 cups cooked chickpeas (1 16-ounce can chickpeas, drained)
- 1 large ripe avocado, quartered
- 2 garlic cloves
- 1/3 cup olive oil, plus more for serving
- 2 - 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes, optional or to taste
- 3/4 teaspoon sea salt, or to taste
- Using a food processor, combine chickpeas, avocado, garlic and olive oil, pulse for a few seconds to combine ingredients
- Add tahini, lemon juice, cumin, pepper flakes and salt, and process until smooth and creamy
- Serve topped with more olive oil and a sprinkle of pepper flakes or sumac
- Serve with tortilla or pita chips, flat bread or veggies
- If you find that your hummus is too thick – thin it out with the reserved liquid from the chickpeas (aquafaba) or some warm water.