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.
- 1 can Garbanzo beans 15 ounces
- 1 whole Avocado
- 1/3 cup parsley
- 1/3 cup Cilantro
- 1 juice of Lime
- 1/2 cup olive oil
- 1/2 teaspoon Cumin
- 1/2 teaspoon black pepper
- 1 pinch Salt
- If using dried beans rinse and soak your beans for at least 4 hours (preferably overnight). If you're using canned beans, drain beans, rinse and then set aside to dry in a colander.
- Tear the leaves of parsley and cilantro off their stems and add to the food processor with your olive oil. Puree. Stop periodically and use a spatula to scrape any excess off the sides. Continue until the leaves are finely and evenly chopped.
- Add the beans and the lime juice. Blend for 5-10 seconds.
- Season with cumin and black pepper; pulse gently and then taste.
- Halve your avocado and scoop into the food processor; blend for another 5-10 seconds.
- Taste the hummus; is it salty enough? Is it limey enough? add additional ingredients as needed and gently pulse. The final product should have almost the exact same texture a well mixed guacamole.
- Dress with cayenne pepper and a few sprigs of cilantro
