Avocado Chickpea Hummus

avocado hummus

Hummus is something that I like to have on hand often. Not only is it delicious and good for you, but it always encourages me to eat raw vegetables too. It makes for a perfect appetizer, lunch, snack or accompaniment to your dinner table. I've made several different hummus recipes in the past as it is such a versatile dip and varieties and serving possibilities are endless and certainly inspiring. Here there is an extra boost of healthiness because of the addition of fresh avocado. Hummus also reminds me of summer patio dining that I am especially nostalgic for as this seemingly never ending Canadian winter continues to frost up the windows.

Store-bought hummus simply does not compare when it comes to freshness and flavor, and apart from fighting with and cleaning the food processor, it is ridiculously easy to make up a batch because it all gets tossed together and whizzed up. This version of hummus might best be described as a meeting between Mexican and Indian flavors — in fact, I made homemade chapatis to go along with the dip in addition to plenty of fresh vegetables.

avocado hummus

This is my contribution to MLLA this month, a popular event celebrating the goodness and versatility of legumes.


Avocado Chickpea HummusAvocado Chickpea Hummus
Recipe by
Published on February 18, 2013

Smooth, light, creamy and fluffy fresh-tasting chickpea hummus with spices and avocado

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Ingredients:
  • 1 1/4 cups dried chickpeas (3 1/2 cups cooked or 2 14 oz cans)
  • 1 medium avocado
  • 2 to 3 jalapeƱos, seeded and chopped
  • 2 small cloves garlic, chopped
  • juice from 2 limes (4 tablespoons)
  • 1/3 cup tahini
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1 1/2 teaspoons sea salt, or to taste
  • fresh cracked black pepper to taste
  • 2 tablespoons olive oil, or as needed
Instructions:
  • Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside to cool.

  • Transfer the cooled chickpeas to a food processor and add the rest of the ingredients. Process until you have a smooth and creamy mixture, adding more olive oil as needed to achieve your desired consistency.

  • Serve with lightly toasted Indian flatbreads and/or pita breads and plenty of chopped raw vegetables.

Makes 4 cups
creamy avocado hummus

More hummus recipes from Lisa's Kitchen you will want to try:
Spicy Indian-Style Hummus
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives
Spicy Roasted Red Pepper Hummus
Pinto Bean and Zucchini Hummus

3 comments:

bellini said...

Avocado adds that extra nutrient boost but also a delicious colour to a tasty treat.

Johanna GGG said...

I agree with you about hummus - love the stuff and it is often on hand in our house for a quick and easy meal. Never tried it with avocado but like the sound of it.

Just discovered that you are the new MLLA hostess with the mostess (I know I am a bit behind) - delighted to hear - can't think of a better person to be doing it - best wishes with taking over the event - will try and send a dish your way

Shiloruh said...

just whipped this up for an afternoon snack. Easy and delicious. Thanks.