Prep 15 mins
Cook 0 mins
This is a delicious and unusual hummus recipe that comes courtesy of Linda McCartney (with a few changes). She notes that adding a few chopped fresh spinach leaves will enhance the green color.
- 1 (16 ounce) can garbanzo beans, drained, rinsed
- 1 1⁄2 teaspoons tahini
- 1⁄2 lemon, juice of
- 2 tablespoons sour cream
- 1 1⁄2 tablespoons olive oil
- 3 garlic cloves, crushed
- 1 large ripe avocado, peeled, stoned
- black pepper
- Place all ingredients in a food processor and puree until well mixed and smooth.
- Season to taste with salt and pepper, adding more lemon juice if necessary.
- Transfer to a storage container, cover, and chill in the refrigerator until ready to serve.
This is one of the best dips I have ever had. Seriously! I am a huge fan of guacamole and hummus and this was a perfect blend of both. I used 2 small avocados and the juice of 1 whole small lemon. Absolutely delicious! I am taking this to a Thanksgiving dinner tonight for an appetizer, if I don't decide to keep it for myself! I am serving this with whole wheat tortilla chips. Made for my adopted chef for PAC 2011. Thanks flower7! :)
Absolutely fabulous! Added a little more lemon to brighten up the flavors. Also a pinch of cumin. Added a handful of fresh spinach together with the other ingredients and it pumped up the green color (and nutrients). The flavor was awesome! Also changed out the sour cream for thick Greek yogurt. (Less fat). Can I give this more than 5 stars?
Incredibly good - the best I've ever tasted! Only added a dash more olive oil for a smoother consistency.