The best part about cooking is the freedom to experiment! I love to test out new flavor combinations or add funky twists to some of my tried-and-true recipe favorites. Hummus is a great way to get creative in the kitchen. Once you’ve perfected your traditional hummus recipe try adding new ingredients like roasted red peppers, avocados, or even beets. This Avocado hummus is spectacular and the colors are so vivid, especially when paired with vibrant purple cauliflower and watermelon radishes. Let me know what you think of this twist on a classic favorite. Enjoy!
- 1 large ripe avocado
- 1 garlic clove
- 1 15 oz can garbanzo beans rinsed and drained
- 1 Tbsp olive oil
- 1 large lemon juiced
- 1/2 cup tahini (sesame paste)
- 2-4 Tbsp water (to thin) as needed
- 1 tsp ground cumin
- kosher salt and pepper to taste
- za’atar (optional) for topping
- In a medium pot, cover your chickpeas with about an inch or two of water and add your large garlic clove. Cook over medium high heat for 20 minutes or until the garlic and chickpeas have softened (at this point some of the chickpea husks will have fallen off – this is normal).
- Using a fine-mesh sieve, drain your chickpeas and garlic. Discard any of the husks that were removed from the bean during the cooking process, but don’t worry about removing all of them.
- Add your garlic and chickpeas to either a food processor or high powered blender (i.e. Nutribullet or Vitamix).
- Add the ripe avocado, tahini paste, lemon juice, seasonings, and olive oil – blend or pulse until the mixture is smooth. *Add water in 1 Tbsp increments as needed until you get a smooth and creamy texture.
- Transfer to a serving bowl or dish and create a swoosh pattern with the back of a spoon or spatula.
- Drizzle with a little more olive oil and top with chopped pistachios, feta cheese, and a pinch of za’atar spice blend.