Recently I tried a little variation with the regular hummus by adding avocado to create a fun new Avocado Hummus recipe. The result was a super-hit with my family. I decided to share this recipe for all those dads and mums out there who love experimenting with food. But before that, let me tell you that each of the ingredients of this new dip have extremely beneficial properties. For example, chickpeas are a great source of protein; the garlic and lemon are filled with antioxidants and olive oil provides a good dosage of monounsaturated fats. All in all, the regular hummus offers iron, folic acid, amino acids and manganese. The addition of avocado is like the icing on the cake because avocados are known to prevent cancers and heart diseases. They are also the powerhouse of Vitamin E. While this snack is wonderful anytime of the year, it would be a great dish to serve as a healthy Superbowl snack!
How to Make Avocado Hummus
(original recipe adapted from BettyCrocker)
- 1 whole can or 16 oz. of chickpeas
- 1/4th cup of the syrup that is in the can of the chickpeas.
- 3 -4 tablespoons of fresh lemon juice (or juice of 1-2 big lemons)
- 1 large or 2 medium cloves of garlic, peeled.
- 2 – 3 tablespoons of extra virgin olive oil.
- A pinch of salt
- 1 ½ tablespoons of tahini paste (paste of sesame seeds).
- And 1 medium avocado, peeled, pitted, halved and chopped into pieces.
- I put all the ingredients in the blender and added a bit of the syrup that I had set aside. I started blending at medium speed and when I found the mixture to be too thick I added a bit more of that syrup. The consistency of the paste resembled that of peanut butter.
- I took out the avocado hummus in a nice serving bowl and served this delicious dip immediately. If you don’t want to use it immediately, you can cover it with cling film and refrigerate it. It can easily be used up to 3 – 4 days.
- I suggest adding a bit of Tabasco sauce if you like it to have a bit of kick in it.
- When I made the avocado hummus, I made a little bit extra and experimented storing it in the freezer. Let me tell you that it stays quite well in the freezer for up to 3 – 4 weeks. When I took it out and defrosted it, it was a little bit dry so I mixed in a bit of olive oil and it was good as fresh.
How did you like this recipe of avocado hummus? Would you be willing to try out this recipe soon? Please leave your comments below.