Monday, April 1, 2013
Andy had to go down to San Diego for a conference a couple weeks ago. At one of his meals, the hotel served avocado hummus. And he just couldn't believe that we hadn't tried this before. We adore avocados in this house, and we like hummus. Let's marry the two together and whoo boy! What a treat! We used this on Easter Sunday for a dip for veggies and chips, but it could be used for basically anything...pita, sandwich spread, corn chips, etc. I'm thinking this is our new favorite dip. We really like avocados, so I add 1.5 large avocados. If you don't want that much avocado taste, just add 1/2 an avocado or a whole one.
And feel free to use fresh chickpeas, once you've soaked and cooked them. I used canned for the sake of ease and convenience. Also...if you don't have tahini, use a little extra olive oil. But if you want your hummus to be a little creamier, use tahini. You can find it in the grocery store next to the peanut butter.
1 15oz-can Garbanzo beans, drained and rinsed
1.5 large avocados
1 clove garlic, chopped finely or grated
1-2 tbsp. lemon or lime juice or apple cider vinegar
1-2 tbsp. tahini
1/8 - 1/4 cup extra virgin olive oil
Salt to taste
1. Combine everything, except the olive oil, in a food processor and blend until well mixed.
2. Drizzle in the olive oil until you get the desired consistency.