Avocado Hummus Recipe
This recipe of hummus combined with avocado is one of the most successful - first of all, it has a creamier texture, a finer taste and it's a perfect fusion of hearty chickpeas and smooth avocado.
Kids will definitely eat this pate and they normally refuse to eat avocado (Sofi can't stand it). The buttery feeling and taste will be less intense thanks to the chickpeas. You can decide the amount of avocado and chickpeas according to your own taste, but for me, less chickpeas is tastier.
Also, it's very filling and nutritious, perfect for breakfast and not only.
Boil the chickpeas in advance - you can find detailed instructions on my website - and make freezable small portions, designed for cooking hummus.
If you are using canned chickpeas, drain well.
In a deep bowl, place the chickpeas, avocavo, salt, lemon juice, tahini and garlic.
Mix well and, if needed, add a bit of warm water, until you get a fine and soft texture.
Adjust the taste with salt, lemon or tahini.
This time I had homemade tahini and I noticed that the hummus was tastier and much more flavourful. The store-bought tahini is somewhat more bitter and it has a funny smell. You can easily prepare it, it's so simple and quick, you only need sesame, oil and salt.
You can make a small jar and keep in the fridge, it will be a month's time of delicious hummus recipes.
Transfer the hummus to a bowl or a plate, drizzle some olive oil on top. Because of the avocado, I recommend sprinkling it with a bit of lemon juice also, so that it doesn't change its colour. The taste won't change, but it just doesn't look very good.
Serve with bread, pita bread or veggies, anything you like.
Enjoy!
