CHICKPEA - AVOCADO HUMMUS
PERFECT HUMMUS EVERY TIME! Did you know that blending your chickpeas when they’re still hot (right after they’re cooked or reheated canned ones) results in a light and fluffy mix, ready to absorb tahini, olive oil, and spices?
Maybe the best tip for consistently good hummus is adding excellent tahini. The rich and complex flavor of an excellent quality tahini makes all the difference in texture and flavor.
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2
garlic cloves
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2
cups
of cooked chickpeas or a 15-oz can chickpeas
drained (reserve some for serving, if desired)
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2
medium ripe avocados
roughly chopped
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3
tbsp
tahini
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Sea salt and freshly ground pepper
-
1
tsp
ground cumin
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½
tsp
cayenne pepper
plus more if desired
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Juice from ½ lime or lemon
plus more if desired
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4
Tbsp
extra virgin Greek olive oil
plus more if desired
-
1/4
of red bell pepper
diced (optional)
-
1/4
of an avocado
roughly chopped for serving (optional)
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In a large food processor fitted with a blade, add the hummus ingredients (garlic, chickpeas, avocados, tahini, olive oil, cumin, cayenne, and lime or lemon juice. Run the food processor to blend until the hummus mixture is smooth.
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Test, and if it's too thick, drizzle in more olive oil or a little water or additional lime or lemon juice. Run the processor again until you achieve the desired creamy consistency. Adjust seasoning as needed.
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Transfer the avocado hummus to a serving dish and cover it tightly with plastic wrap. Refrigerate for a few minutes before serving. Uncover and drizzle a bit of extra virgin olive oil. Garnish with a few whole chickpeas, red pepper and avocado, or an herb of choice if you like.