Avocado Hummus
I finally ventured out to the garden. Came back with some early mint and chives. On this beautiful spring day, I came up with something that I am calling an Avocado Hummus. It is a beautiful Love child of classic hummus and guacamole.
It is creamy and rich, in a really satisfying kind of way.
What exactly is Avocado Hummus?
As we all know, avocado hummus is an adapted thing. And what a lovely idea it is. Adaptations and getting things to work for you differently is not a bad thing. In my humble opinion, learn from grandma, but pause and make something your own. Lightning will not strike. In fact, the clouds will part and you will relish the rays of sunshine. And in my case, the beautiful and creamy texture of avocado hummus. Using the framework for a classic hummus, chickpeas, tahini, garlic and lemon I make some tweaks. I use lime juice, lot of herbs and an avocado to come up with this avocado hummus.
A few specifics on the ingredients and texture
Like anything hummus, this needs good soft and creamy chickpeas. I used the instant pot, a pinch of baking soda and well soaked chickpeas and cooked this for 50 minutes. Other unique ingredients are herbs lots of them (mint, chives and cilantro, or 1 cup of any of them). And lastly, I use lime juice instead of lemon. To get a good lush texture, take time to process the chickpeas until smooth and creamy.
How to finish the avocado Hummus
The first time I made the recipe, I kept it all to myself. It was fall and I topped this with a few pomegranate seeds. Today, I drizzled with olive oil and some pine nuts. Some black pepper for a little pep. I think I will enjoy some tomorrow over toast.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is waiting to be ordered, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A smooth green avocado hummus, that is healthy, rich, and very flavorful.
Ingredients
- 1/2 cup cooked chickpeas
- 1/2 cup chopped mint.
- 1/2 cup chopped cilantro.
- 1 teaspoon salt to taste
- 1 green Serrano chili
- 1 tablespoon tahini
- 1 clove of garlic
- 3 to 4 tablespoons fresh lime juice (about 1 lime)
- 1medium sized ripe avocado.
- Pomegranate seeds, pine nuts, olive oil to serve.
- Freshly ground black pepper
Instructions
- Place the chickpeas and the mint, cilantro, salt, serrano chili and tahini in a food processor. Run the food processor for 3 minutes. Using a spoon, scrape and mix all the bits from the side, give it a good stir and add 2 to 3 tablespoons of water if needed and process for another 3 minutes. You should have a smooth texture with bits of green flecks.
- Add in the garlic, lime juice and the avocado and process for another 3 to 4 minutes.
- Place in serving bowls and garnish with the pomegranate seeds or pine nuts.
- Drizzle with a little olive oil and add some freshly ground black pepper.
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