Avocado Hummus

FloridaNative's Note:

My husband found this recipe in his Triathlete magazine, so we whipped it up tonight. "This twist on regular hummus - a Mediterranean diet staple - is so creamy and delicious (and packed with healthy fats), that you may just eat it with a spoon and lose the pita altogether!" From Triathlete Magazine, November 2009.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups ap ...

• 1 (14 ounce) can chickpeas, drained and rinsed
• 1 avocado, pit removed, peeled and sliced
• 5 tablespoons sesame tahini
• 3 tablespoons olive oil
• 1 lemon, juice of (or more to taste)
• 4 -5 garlic cloves (pressed or minced)
• 1 teaspoon seasoning salt (I used Sea Salt Seasoning)
• 1/2 teaspoon fresh ground black pepper or 1/2 teaspoon ground mixed peppercorns
• 3/4 cup water (can use less to get the 'right' consistency)

Directions:

1. Peel and cut avocado, removing the pit.
2. Combine all ingredients in food processor or blender and blend until smooth.
3. Serve with warm pita wedges, pita chips, or vegetable crudites.

Reviews

[Chef Jean]

Great twist on a classic recipe. The addition of the avacodo was perfect...made a creamy hummus that had a perfect flavor. I used the exact amount of water listed in the recipe and it came out great. Made for PAC spring '11.

[Cat Berner]

Oh my, what a great hummus this is. You weren't kidding about wanting to eat this with a spoon. It's like guacamole and hummus all in one. Avocados aren't cheap here in Canada(I sure miss the ones I grew up with in Florida), but I'll splurge to make this again. Thanks for posting.