Could we call this “guacahummus“? Probably. Blending chickpeas and avocados with olive oil, lemon juice, tahini, and garlic makes such a smooth, creamy concoction. It is so fresh that you can taste each individual ingredient. Just incredible.
Avocado hummus has protein, healthy fats, and tons of flavor. Spread it on a tortilla to make a wrap or on bread for a sandwich, enjoy it as a dip for veggies or pita chips, or just spoon some directly into your mouth. However you eat it, this avocado hummus will blow your tastebuds out of the water — and it’s so easy and quick to whip up. Thanks, Joy the Baker, for the inspiration.
- One Year Ago: Concert Review: London Philharmonic Orchestra with Marin Alsop and CELTA Course: Week 7
- Two Years Ago: Making a Difference
- Three Years Ago: “The more music you got in the world the fuller it is”
Avocado Hummus (adapted from Joy the Baker; makes a lot!)
- 1 can chickpeas
- 2 ripe avocados, halved
- 1/2 cup olive oil
- juice of 1 lemon
- 1.5 tbsp tahini
- 1 garlic clove, peeled
- to taste: salt & pepper
- Combine all the ingredients in a food processor, and blend for 2-3 minutes or until the hummus reaches your preferred consistency. (If you do not have a food processor, use an immersion blender.)