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.
This is my contribution to MLLA this month, a popular event celebrating the goodness and versatility of legumes.
|Avocado Chickpea Hummus|
|Recipe by Lisa Turner|
Published on February 18, 2013
Smooth, light, creamy and fluffy fresh-tasting chickpea hummus with spices and avocado
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