creamy avocado hummus
I’ve made three batches of this hummus since Saturday so if that doesn’t convince you it’s dope, I dunno what will.
Big fan of hummus over here. It’s one of those epically diverse snacks that’s quite good for you, but not outright obviously so. I eat it as is, or spread it on a sandwich, thin it with some water and use as a salad dressing. Some people make “hummus pasta” which I’ve yet to try, but the method is on my to-make list (somewhere down below a shit ton of other concepts, but still there!) When I remember to buy it, a tub of hummus occupies my fridge.
We’ve a Lebanese haunt nearby that sells the best hummus. Usually, any sort of Mediterranean store or restaurant boasts an excellent recipe. I usually go for roasted red pepper or garlic varieties, or just a plain ole, good quality basic one. Whenever we visit the aforementioned Lebanese shop, I get a platter of goodies, usually bean salads and fattoush and this delightful bean dish she makes – and of course, a slab of hot naan and a slot in the to-go container filled with hummus.
Maybe you didn’t think of hummus as a Cinco de Mayo appetizer, but I invite you to reconsider. This Creamy Avocado Hummus is a crowd-friendly feed that resembles a lovely mix of hummus and guacamole in flavor and texture. I run with the Latin leaning and serve mine with tortilla chips, since it’s Cinco week and tortilla chips are appropriate.
Well, tortilla chips are always appropriate, to be frank.
Put It In a Bowl
The bowl of a food processor first, then a serving bowl. The other way around wouldn’t work so well.
Another benefit of hummus is that the tastiness is quick to achieve, and involves no cooking. Unless, of course, you decide to boil your own chickpeas, which is certainly an option and largely considered superior in the realm of hummus making. So if that’s your jam, have at it.
Otherwise, grab that can of chickpeas haunting your pantry and get gettin’. I drain and rinse the can, then use a paper towel or two to gently rub the skins off the ‘peas. You don’t have to be so meticulous that you spend 30 minutes trying to pick all of them off – just get as many as you can, and you’re right as rain.
Throw the chickpeas in a food processor along with two big, hearty avocados, tahini, Greek yogurt (key to heightening the creaminess!), lemon juice, cumin, and a few garlic cloves. Whiz it up while streaming in a bit of olive oil until that shit is smooth as a sage leaf.
Dump It In Another Bowl
You can choose to chill your hummus before serving if you wish. I usually would with other recipes, but in this specific case, I prefer serving it right away since the avocado might brown. I did not experience severe browning due to the presence of the lemon juice and Greek yogurt, but the tint did change, and it may for you, too.
For serving, I like a big drizzle of olive oil and lots of fresh cilantro, as well as sesame seeds, pepitas, and cheeky pickled red onions I always keep around nowadays.
Of course, you’ll need your accoutrement, too. I baked up a batch of homemade tortilla chips – the easiest thing, just cut up some tortillas, spray some oil on those babies, and bake until crispy. A better explanation lives in the recipe card.
Pick out some veggies, too. Cucumbers, red peppers, and carrots are my longstanding favorites, but raw broccoli, cauliflower, and snap peas are great too. If you’ve got some naan lying around, put that on your platter.
Any leftovers are stupendous on sandwiches, in wraps with veggies and proteins, drizzled as a salad dressing, or boredom-et with a spoon. I’m betting you won’t have much remaining, though!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Dodge, dip, duck, dive, and dodge:
Roasted Garlic Sage White Bean Dip
creamy avocado hummus
Ingredients
- 1 can chickpeas, drained
- 2 avocados, peeled
- 1/4 cup plain whole milk Greek yogurt
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 3 cloves garlic, peeled
- 1-2 tbsp extra virgin olive oil
- tortilla chips, naan, and assorted fresh veggies, to dip
Instructions
- Drain and rinse the chickpeas in a colander. Gently rub the chickpeas between a paper towel to loosen the skins; peel and discard. It's not imperative that you remove all the skins, just get as many as you can.
- Add the chickpeas to a food processor along with the avocado, yogurt, tahini, lemon juice, cumin, garlic cloves, and a pinch of salt. With the mixer running, stream in the olive oil until the hummus is very smooth, about 2-3 minutes. Taste and adjust salt and seasonings as desired.
- Plop the hummus in a bowl and make all the swooshes your heart desires. Drizzle with olive oil. Sprinkle with chopped cilantro, pumpkin seeds, and sesame seeds. Serve with assorted chips, breads, and veggies!
