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Creamy Avocado Hummus Creamy Avocado Hummus makes about 3 cups Print this Recipe! 1 (15-ounce) can chickpeas, drained 2 ripe avocados, cut into chunks 1/2 cup olive oil 1/4 cup fresh lemon juice 1 1/2 tablespoons tahini 1 clove garlic salt and pepper to taste green bell pepper, sliced for serving cucumber, sliced for serving pita chips, for serving For an extra smooth hummus spread, take the time to remove the skins from the chickpeas.  If you have neither the time or patience for that, no problem… throw the drained chickpeas in as-is. In the bowl of a food processor, combine chickpeas, avocado chunks, olive oil, lemon juice, tahini, and garlic.  Add a good pinch of salt and pepper.  Blend until combined and smooth.  I blended my hummus for about 3 minutes.  Stop the food processor and taste.  Add more salt and pepper and lemon if necessary.  Blend for another 5 minutes until light and smooth.  Serve topped with a bit of olive oil, salt and pepper.  Serve with fresh vegetables and pita chips.   Share Tweet 9K+ 44 comments add a comment RACHEL january 27, 2014 at 9:36 am i’m a hummus fan and an avocado fan but it never occurred to me to blend the two together. great idea – looking forward to giving it a go! reply 3GIRLS1APPLE january 27, 2014 at 8:47 am wow. i love hummus and this looks like another keeper. delicious! thanks for sharing from 3girls1apple.com reply ANDJ january 27, 2014 at 8:29 am hummus and guacamole hybrid sounds like the most ultimate dip. it also seems like a good gateway dip to guacamole, which my boyfriend thinks he doesn’t like. reply ANDREW january 27, 2014 at 7:49 am joy- when i read about your chickpea peeling woes, i figured i should help you like you help all of us with your awesome work. here’s a link to a recipe where they teach you the easiest way to eliminate chickpea skins: baking soda! first, dry beans are so much better- no taste from the metal. soak the beans overnight. drain and then add a teaspoon of baking soda to the beans in a pot. over the heat they go where you stir constantly for 3 minutes. then you add water and cook for 20-40 minutes. the baking soda makes the skin fall right off. now, you are ready to proceed with whatever hummus recipe you want. http://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus reply GRACE january 27, 2014 at 7:42 am this looks great! i love the thickness of avocado, so that’s such a great idea to make an avocado humus! love it, girl! http://sometimesgracefully.com reply ROSSI @ A BAKING GIRL january 27, 2014 at 7:33 am guacomole… and hummus… together! i can’t even deal right now reply ABBY @ THE FROSTED VEGAN january 27, 2014 at 7:16 am i have to admit, avocados aren’t my jam at all, but in hummus, i mayy be able to deal with them! reply DESSERTFORTWO january 27, 2014 at 6:52 am gorgeous! i love that shade of green! i think i’d eat anything that color! i’ve found it’s easier to peel canned chickpeas than fresh, if that helps ya :) reply KATRINA @ WARM VANILLA SUGAR january 27, 2014 at 6:39 am this sounds delicious, joy!! such a fun flavour! reply ANA january 27, 2014 at 6:20 am a further thought re. chunkiness – the peeled chickpeas can be processed less, which will result in both strong chickpea flavour and rougher texture. ok, now i’m done! sorry for the multiple comments. i kept thinking of another thing to say! :) reply ANA january 27, 2014 at 6:18 am i should add that apparently there’s a quick way to peel chickpeas – just put them on a clean kitchen towel and rub in the towel. then it’s easier to just pick the chickpeas out. will try it next time. so far, i found the peeling strangely therapeautic, so it was probably at a time when i needed to chill out and unplug my brain from the internet/tv/work grid. reply ANA january 27, 2014 at 6:16 am i find there’s a difference in flavour between peeled and unpeeled chickpeas, akin to that of peeled vs. unpeeled broadbeans. the flavours are more pronunced and clean in the peeled versions. the peel itself does not have that much flavour so it feels like it’s ‘diluting’ my hummus. once i’ve tried that, it’s hard to go back… recently, i’ve been peeling my chickpeas i’m afraid… reply SOPHIE @ THE SPOTTY TEAPOT january 27, 2014 at 4:25 am i love houmous and guacamole, so it’s only right that this mixture of the two exists. can’t wait to try it some time. although i don’t know if i can be bothered with all the peeling, i’m so used to it being chunky. reply JESSICA (BAKECETERA) january 27, 2014 at 4:23 am i just started experimenting with different hummus making techniques – and i definitely gotta say i prefer the peeled bean version! (although it does take a lot more time!) i can’t wait to try out hummus with avocado though… awesome!

Creamy Avocado Hummus Creamy Avocado Hummus makes about 3 cups Print this Recipe! 1 (15-ounce) can chickpeas, drained 2 ripe avocados, cut into chunks 1/2 cup olive oil 1/4 cup fresh lemon juice 1 1/2 tablespoons tahini 1 clove garlic salt and pepper to taste green bell pepper, sliced for serving cucumber, sliced for serving pita chips, for serving For an extra smooth hummus spread, take the time to remove the skins from the chickpeas.  If you have neither the time or patience for that, no problem… throw the drained chickpeas in as-is. In the bowl of a food processor, combine chickpeas, avocado chunks, olive oil, lemon juice, tahini, and garlic.  Add a good pinch of salt and pepper.  Blend until combined and smooth.  I blended my hummus for about 3 minutes.  Stop the food processor and taste.  Add more salt and pepper and lemon if necessary.  Blend for another 5 minutes until light and smooth.  Serve topped with a bit of olive oil, salt and pepper.  Serve with fresh vegetables and pita chips.   Share Tweet 9K+ 44 comments add a comment RACHEL january 27, 2014 at 9:36 am i’m a hummus fan and an avocado fan but it never occurred to me to blend the two together. great idea – looking forward to giving it a go! reply 3GIRLS1APPLE january 27, 2014 at 8:47 am wow. i love hummus and this looks like another keeper. delicious! thanks for sharing from 3girls1apple.com reply ANDJ january 27, 2014 at 8:29 am hummus and guacamole hybrid sounds like the most ultimate dip. it also seems like a good gateway dip to guacamole, which my boyfriend thinks he doesn’t like. reply ANDREW january 27, 2014 at 7:49 am joy- when i read about your chickpea peeling woes, i figured i should help you like you help all of us with your awesome work. here’s a link to a recipe where they teach you the easiest way to eliminate chickpea skins: baking soda! first, dry beans are so much better- no taste from the metal. soak the beans overnight. drain and then add a teaspoon of baking soda to the beans in a pot. over the heat they go where you stir constantly for 3 minutes. then you add water and cook for 20-40 minutes. the baking soda makes the skin fall right off. now, you are ready to proceed with whatever hummus recipe you want. http://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus reply GRACE january 27, 2014 at 7:42 am this looks great! i love the thickness of avocado, so that’s such a great idea to make an avocado humus! love it, girl! http://sometimesgracefully.com reply ROSSI @ A BAKING GIRL january 27, 2014 at 7:33 am guacomole… and hummus… together! i can’t even deal right now reply ABBY @ THE FROSTED VEGAN january 27, 2014 at 7:16 am i have to admit, avocados aren’t my jam at all, but in hummus, i mayy be able to deal with them! reply DESSERTFORTWO january 27, 2014 at 6:52 am gorgeous! i love that shade of green! i think i’d eat anything that color! i’ve found it’s easier to peel canned chickpeas than fresh, if that helps ya :) reply KATRINA @ WARM VANILLA SUGAR january 27, 2014 at 6:39 am this sounds delicious, joy!! such a fun flavour! reply ANA january 27, 2014 at 6:20 am a further thought re. chunkiness – the peeled chickpeas can be processed less, which will result in both strong chickpea flavour and rougher texture. ok, now i’m done! sorry for the multiple comments. i kept thinking of another thing to say! :) reply ANA january 27, 2014 at 6:18 am i should add that apparently there’s a quick way to peel chickpeas – just put them on a clean kitchen towel and rub in the towel. then it’s easier to just pick the chickpeas out. will try it next time. so far, i found the peeling strangely therapeautic, so it was probably at a time when i needed to chill out and unplug my brain from the internet/tv/work grid. reply ANA january 27, 2014 at 6:16 am i find there’s a difference in flavour between peeled and unpeeled chickpeas, akin to that of peeled vs. unpeeled broadbeans. the flavours are more pronunced and clean in the peeled versions. the peel itself does not have that much flavour so it feels like it’s ‘diluting’ my hummus. once i’ve tried that, it’s hard to go back… recently, i’ve been peeling my chickpeas i’m afraid… reply SOPHIE @ THE SPOTTY TEAPOT january 27, 2014 at 4:25 am i love houmous and guacamole, so it’s only right that this mixture of the two exists. can’t wait to try it some time. although i don’t know if i can be bothered with all the peeling, i’m so used to it being chunky. reply JESSICA (BAKECETERA) january 27, 2014 at 4:23 am i just started experimenting with different hummus making techniques – and i definitely gotta say i prefer the peeled bean version! (although it does take a lot more time!) i can’t wait to try out hummus with avocado though… awesome!

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