Avocado Hummus
This is the best hummus! It's rich and creamy and packed with that irresistible avocado flavor. Think hummus meets guacamole, I mean what more could you want? Perfect dip for veggies or pita chips or as a spread for your favorite sandwiches.
This is the best hummus! It's rich and creamy and packed with that irresistible avocado flavor. Think hummus meets guacamole, I mean what more could you want? Perfect dip for veggies or pita chips or as a spread for your favorite sandwiches.
- Carbohydrate 7.43166500027307 g
- Cholesterol 0 mg
- Fat 13.5400319798926 g
- Fiber 4.8877967540292 g
- Protein 2.06615843751362 g
- Saturated Fat 1.94144994801685 g
- Serving Size 1 1 Serving (81g)
- Sodium 9.365916666746 mg
- Sugar 2.54386824624387 g
- Trans Fat 0.754464958353938 g
- Calories 148 calories
Step-by-step
- Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes.
- Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.
- Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes.
- Serve with pita chips or tortilla chips.
Adding raw garlic directly to a fast-moving food processor blade without first breaking it down frequently results in sharp, unpleasant chunks distributed unevenly through the mixture. Processing the chickpeas, olive oil, tahini, lime juice, and garlic together for a full two minutes establishes a smooth base emulsion before any soft fruit is introduced. This deliberate staging prevents the blade from merely bouncing over whole cloves and allows the fats in the tahini and oil to coat the chickpea starches thoroughly.
Avocado flesh oxidizes rapidly when exposed to ambient oxygen, turning an unappealing gray-brown within minutes if not managed properly. The inclusion of three tablespoons of fresh lime juice supplies necessary ascorbic acid to lower the pH, halting the enzymatic browning process while cutting through the rich fats of the fruit and sesame paste. When substituting lemon juice for lime, use an equal one-to-one ratio, though note that the sharper citric profile will yield a tangier final product.
Over-processing the avocado will transition the dip from a creamy spread into a gummy, overly aerated paste due to the breakdown of its cell walls. Pulse the ripe avocados and ground cumin into the existing chickpea base for no more than one to two minutes, stopping as soon as a uniform, velvety consistency forms. Storing leftovers requires pressing plastic wrap directly onto the surface of the dip to eliminate air pockets and refrigeration for no longer than twenty-four hours.
