When I stumbled across this recipe on Annie Bakes I knew I had to try it. Hummus? Avocado? Yes, please. This recipe did not disappoint. Both Casey and I loved it so much that I made it twice, the second time for a FIF night at my house.
Usually, hummus recipes call for chilling them prior to serving to let the flavors blend but this one did not. I served it right away at room temperature and it was delicious! I also placed one of the avocado pits at the bottom of the dish which I always do when serving guacamole. It helps prevent the avocados from turning brown. I had some leftover that I kept in a Tupperware container with one of the pits. The next day it still looked pretty good, although it didn't taste as nice cold as it did at room temp. This is probably best when it will be eaten all at one time.
1 can chickpeas, drained
2 avocados, sliced
Juice of 1 lemon
2-3 teaspoons minced garlic
1/4 cup water
Salt and pepper to taste
3 tablespoons olive oil
1 teaspoon paprika
Place the first five ingredients in a food processor (chickpeas, avocados, lemon juice, garlic, and water). Pulse until blended. Taste and add salt and pepper to your liking, pulse to combine. Begin drizzling in the olive oil until the hummus gets to the right consistency, it should be nice and creamy. Blend until smooth and serve topped with paprika and garnish with a sprig of cilantro (optional) and a drizzle of avocado oil (optional). Serve with pita chips.
Recipe slightly adapted from Annie Bakes.