If given the option to add hummus or avocado to any meal, I will likely choose both. I’m happy to heap them both onto salads, pasta, burrito bowls, sandwiches, scrambled eggs, tacos, or just spread them onto toast and call it a day. I mean, I’m even throwing avocados into brownies and frosting, so you know I have a serious love for those luscious green fruits.
I love the way the flavors of avocado and hummus work together, with their extra creamy textures and fresh-yet-comforting flavors. Yet, until last week, I had never thought of actually putting the avocado into the blender with my hummus; I’ve just been mashing the avocado up and swirling them together like that was my only option. But then, as I was making my sister Sarah a triple batch of hummus for her return home from the hospital with my new niece, I found myself dreaming of new hummus flavors to make. Sure, I’ve made a spicy sweet potato hummus and a white bean dip with pistachio pesto, but there’s still a whole world of hummus out there I am yet to explore. Well, I’ve explored it, but I haven’t shared it with you. And, let’s face it- if there aren’t pictures of it on the internet, it clearly hasn’t happened.
Although I have some more creative flavors in the back of my mind (everything bagel hummus? sundried tomato-basil hummus?), I had to go with the hummus my heart was calling for. The hummus that combined my one true love- avocado, obviously- with that velvety, earthy, middle eastern dip we all know and love.
So, that’s what I did. I’m not revolutionizing the hummus game here, people. I took my favorite base recipe, threw in an avocado and a handful of cilantro, and danced happy circles around my kitchen while licking the spoon. And yet, despite the clear lack of innovation here, I think you’re going to love this extra smooth and creamy, slightly green-tinged hummus as much as I do. I initially sprinkled pumpkin seeds on top to make it extra puuuurdy for the pictures, but now I don’t want to eat it any other way: this ultra smooth dip needs the added texture. I also threw on an extra handful of chopped cilantro, a sprinkle of chili flakes, and an extra drizzle of olive oil, just for good measure. Again, they make it look nice, but also make sure there’s an extra pop of flavor in every bite. Let’s give this hummus all the respect it deserves, and doll it up with as many toppings as possible. I almost crumbled on some feta, but even I can show some self restraint in the topping department. Sometimes.
I hope you’ll give this hummus recipe a try: it’s sort of like hummus and guacamole had a love child, and despite how awkward that might make you feel, the only issue that arises is whether or not to eat it with tortilla chips or pita. Frankly, I’m just going with both. More chips = more happiness, if you ask me.
This would also make for the perfect base for a Hummus Mezze Platter, should you be in the market to turn hummus into a meal. I know I am.
- 1-15 ounce can chickpeas, drained (about 1 1/2 cups)
- 1 ripe avocado
- 1/3 cup tahini
- 1/3 cup water
- 2 Tablespoons olive oil
- juice from 1 lemon (about 1/4 cup)
- 1 large clove of garlic
- 1 teaspoon salt
- 1/4 teaspoon cumin
- a handful of fresh cilantro
- pumpkin seeds, chili flakes, olive oil, and extra cilantro, for topping
- 1. Put all ingredients EXCEPT chickpeas and avocado into a food processor or high-powered blender, and blend until smooth. Add chickpeas and avocado, and blend again until thick and creamy. If needed, stop and scrape down the sides, and continue blending.
- 2. Transfer hummus to serving bowl, and sprinkle on toppings. Eat immediately, or store in an airtight container in the fridge for up to 4 days. The lemon should keep the avocado in this hummus from browning, but after 4 days you can start to taste the avocado overripening.