We all love guacamole and most of us seem to like hummus almost as much (have you seen how many single serving hummus brands there are now? Hummus is the new yogurt). So it stands to reason that I’m seeing more and more hybrid “green” hummus out there, because avocado and lime basically make anything taste better. Except maybe oatmeal.
Anyway, this avocado hummus will make traditionalists groan (check out my Classic Hummus if this one is too radical for you) but to me it’s the perfect smooth blend of fresh guacamole and rich hummus. Now a lot of the recipes for avocado hummus include some additional greens, like kale or arugula and adding some extra roughage is definitely an option but let’s be honest, there is such a thing as too healthy tasting. And you’re likely gonna wanna dip salty carbs into this bad boy anyway, so why pretend that this is a substitute for salad? This IS NOT A SUBSTITUTE FOR SALAD. But it is an extremely simple, quick, can’t lose way to put a little body into a basic guacamole. The lesson here? Everything is better with avocado.
A big point of contention between Julia and myself is what to dip into hummus. She always wants variety or at least something different from our usual fare. I’m satisfied with carrots and chips or soft flour tortillas. I don’t think there’s really a wrong answer though, particularly with a recipe that has such a unique flavor. Sliced bell pepper and zucchini were both really refreshing with this dish but celery, carrots, even radicchio, radishes, or cherry tomatoes would be just as valid. And don’t forget the carbs. This avo-hummus is very spreadable and could easily be used as a condiment on wraps or sandwiches.