Saturday, 30 August 2014

avocado hummus

Today's recipe is a twist on the traditional Middle Eastern hummus dip. I love trying out different variations for classic recipes, and as hummus is a staple food in our house and avocados are eaten before the chance they have to properly ripen, this recipe ticked my boxes. And did I mention that this recipe comes together in like, 5 minutes? Lazy, tasty recipes. I like those.

This dip turned out very yummy. It is quite thick so if you prefer a runnier consistency, make sure to reserve some of the chick pea water to add in. I enjoyed this dip most when eaten with crackers, but I also have been known to eat it just like that, off a spoon. You can even use it as a spread on bread.

Avocado Hummus

1 can chick peas, drained
2 ripe avocados, cored and peeled
2 tbsp olive oil
1 1/2 tbsp tahini (sesame seed paste)
4 tbsp lemon juice
2 cloves garlic, crushed
Salt and cracked pepper
1/4 tsp cumin
Chilli flakes, for topping, optional


Whizz chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth (1-2 minutes). Season with salt and pepper. Add cumin and avocados and whizz mixture until smooth and creamy (about 1 minute longer). Serve topped with more olive oil and sprinkle with chilli flakes.

1 comment :

  1. Never tried avocado hummus and i'm a hummus fan.
    This looks really good