Avocado Hummus is a creamy dip where avocadoes are processed with Hummus. Protein filled gluten-free dip is so easy to prepare and can be done in no time. You can have this dip as such or serve it with
- Pita bread
- Crackers
- Carrots
- Celery
- Naan Dippers
- Spread for a wrap, burrito,…
I made a union between hummus and guacamole skipping the raw onions. So blended the cilantro with hummus.
Food for the thought
“Be the reason someone smiles. Be the reason someone feels loved and believes in the goodness in people.”
― Roy T. Bennett, The Light in the Heart
Benefits of the ingredients (Source)
Avocadoes contain more potassium than bananas and contain a good source of vitamins.
Chickpeas and other legumes have calcium, magnesium, fiber, and other nutrients for strong bones.
Sesame seeds are rich in protein, vitamins, minerals, and antioxidants.
Variations
You can skip Tahini. I added cilantro as a herb. If you like parsley or dill you can add it, remember those herbs have a strong flavor. So add according to your taste buds.
Why Avocado in hummus?
We all know hummus is high in fiber and protein. To make a superfood Hummus, avocadoes are added. Avocadoes are most-nutrient food, combined with creamy chickpeas yields more tasty and creamy hummus.
Do we have to add tahini in avocado hummus?
Not necessarily. Since we are adding avocadoes it gives a thick and creamy texture. For flavor I used Tahini.
I don’t have tahini what can I add?
Roast the sesame seeds till it pops. Grind to a nice powder and add olive oil to make it as a paste consistency.
Check for other dips
Chipotle sauce | Mexican dip
Avocado dip with Greek yogurt
Avocado Hummus
Ingredients
- 15 oz canned chickpeas or soaked and cooked chickpeas 1.5 cups
- 2 avocadoes
- 2 tbsp tahini paste
- 1 tsp jalapeno optional or green chili
- 1/4 cup lemon juice
- 1/2 cup chopped cilantro
- 1/4 cup olive oil
- salt and pepper to taste
- 1 clove garlic
Instructions
- If using canned, open, drain and rinse and the chickpeas. If using dry chickpeas soak overnight, and pressure cook in the morning. Drain the excess water.
- In the processor, combine chickpeas, avocadoes, tahini, chili, ciantro, garlic, olive oil, lemon juice, pepper and salt to taste.
- Process until creamy or until you reach the desired consistency.
- Serve hummus with olive oil and paprika on top. Sprinkle some hemp seeds on top.
Notes
