Avocado Hummus
By Olga Babitskaya
Prep Time:
25m
Cook Time:
25m
If you enjoy hummus but prefer making things from scratch rather than sticking to store-bought versions, you are going to love this recipe. It combines the classic dip with creamy avocado for a silky smooth texture that is incredibly fresh and easy to make at home.
Ingredients
- 400 g canned cooked chickpeas
- 1/2 tsp baking soda
- 2 medium ripe avocados
- 2 tbsp tahini paste
- 1-2 tbsp sriracha sauce
- 4-5 cloves of garlic (optional)
- ½ tsp salt
- 4 tbsp lemon juice
- A bunch of greens to taste (I used cilantro and parsley)
- 3 tbsp of the best olive oil
- 1 tsp ground cumin (optional, but it helps with digestion)
Instructions
- To get that ultra-smooth texture, start by boiling the canned chickpeas for about 15 minutes with 1/2 tsp of baking soda. It might sound like an extra step, but this trick breaks down the skins to create a much creamier finish. Once done, rinse the chickpeas thoroughly with hot water.
- Next, toss all the ingredients into a food processor. Blend everything until the mixture looks smooth. For the best results, let the food processor run for about 5 minutes—patience really pays off here for the texture.
- To adjust the consistency, gradually add a little water while blending. Just go slowly so you don’t accidentally water it down too much.
- Finally, transfer the hummus to a serving bowl and use a spoon to swirl the surface. Finish it off with a drizzle of high-quality olive oil and garnish with fresh microgreens and pine nuts, or whatever toppings you happen to have on hand.
