If you can't decide between hummus or guacamole, this avocado hummus is the best of both worlds.
I'm trying to be better about having healthy snacks on hand at all times. So, instead of dipping into my not-so-secret chocolate stash, I can instead reach for a healthier option when that mid-afternoon hunger arises.
One of my favorite easy-to-make snacks is hummus. At heart, hummus is a combination of garbanzo beans, tahini, lemon juice, garlic, and olive oil. Given its simple base ingredients, hummus is easy to customize with different flavor profiles.
Avocados have been on sale at our local grocery store lately, and I can't help but grab three or four nearly every time I stop in. Avocado toast (with a runny egg on top, of course), guacamole, you name it, if it has an avocado in it, there's a good chance I will love it.
This avocado hummus is perfect for sharing, but don't expect to bring home any leftovers! (In fact, next time I'm totally going to make a double-batch and will be leaving some at home for later!)
Avocado Hummus (printer-friendly version)
makes about 1 1/2 cups
2 garlic cloves, peeled
1 16-ounce can chickpeas, drained and rinsed
1 teaspoon fine sea salt
1 avocado, pitted and peeled
3 tablespoons tahini
juice of 1 lime (5 - 6 tablespoons)
pinch (1/8 teaspoon) ground cumin
2 tablespoons olive oil
fresh cilantro, for garnish
1. Add the garlic cloves to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, salt, avocado, tahini, and lime juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed.
3. Add in the olive oil and process until smooth.
4. Season with additional salt if necessary. Spoon the hummus into a serving bowl and garnish with fresh cilantro. Serve alongside pita bread, tortilla chips, crackers, toasted bread slices, or fresh veggies.
makes about 1 1/2 cups
2 garlic cloves, peeled
1 16-ounce can chickpeas, drained and rinsed
1 teaspoon fine sea salt
1 avocado, pitted and peeled
3 tablespoons tahini
juice of 1 lime (5 - 6 tablespoons)
pinch (1/8 teaspoon) ground cumin
2 tablespoons olive oil
fresh cilantro, for garnish
1. Add the garlic cloves to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, salt, avocado, tahini, and lime juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed.
3. Add in the olive oil and process until smooth.
4. Season with additional salt if necessary. Spoon the hummus into a serving bowl and garnish with fresh cilantro. Serve alongside pita bread, tortilla chips, crackers, toasted bread slices, or fresh veggies.
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