Monday, August 16, 2010

Avocado Hummus

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.



Heather said... [Reply to comment]

oh my! I LOVE Hummus....I think I must try this next time we have a get together! It looks delicious!

anniebakes said... [Reply to comment]

Thank you for the shout out!! Glad you liked the recipe and I love the "pit" tip and your picture turned out much better than mine that looked more like baby poop! have a agood one!


Mrs. O said... [Reply to comment]

I'm excited to try this recipe! Two of my favorite things...hummous and avacados!! Thanks for stopping by my blog. I like finding people to follow that are in the same place in life as me!
Mrs. O

Connie said... [Reply to comment]

The little tip about using the pit in the bottom of the bowl was worth the price of admission. Thanks for that. Now I have a use for it without feeling obligated to stick toothpicks in it and try to get it to sprout. I'm trying the dip today. Also trying the traditional using peanut butter instead of tahini.

Christina said... [Reply to comment]

@Connie I love that tip, too! It really works! I haven't heard of using peanut butter instead of tahini before, I will have to try that some time!

Heather said... [Reply to comment]

Thank you for sharing. Am going to make this "paleo" friendly by subbing in some other ingredients.

Stacy said... [Reply to comment]


curious, what you subbed. please share. I'm also getting into more paleo diet. thanks

Anonymous said... [Reply to comment]

It is an urban myth that putting the Avocado stone in your dip or guacamole will keep it from browning. The only part that won't go brown is the part covered from the air by the stone! Put your trust in plastic wrap instead.

(Copyright 2012 All rights reserved and enforced.) Read more of this snippet here :

Anonymous said... [Reply to comment]

my 7 year old made this tonight w/a little help from me. He was SO proud of himself for doing so and we both enjoyed this healthy snack :-) Thank you!

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