Avocado Hummus.

It’s time to eat some green!

And I can’t think of any better way.

This recipe is pulling double duty because not only can it be a snack for your weekend, it is GREEN so it’s acceptable for Saint Patrick’s Day in a few weeks. Much better than a bottle of green food dyed Banker’s Club vodka, which someone (def not me) might have consumed in college at the big St Patrick’s Day parade downtown (read: all day wild party) and then also saw it one more time before going to bed that night. But no. Definitely not me. I HAVE NO IDEA WHAT THAT IS LIKE.

Avocado guac? I know that.

I’ve been obsessed with the hummus + avocado combo for years. Mostly in the form of spreading hummus on toast and layered avocado slices on next, all finished off with a heavy handed sprinkle of truffle salt or crushed red pepper or goat cheese or something equally as fantastic.

I’ve seen lots of avocado hummus recipes over the years and have been skeptical of their guac-o-hummus possibilities. Sure, I obviously freak over guacamole and I seriously die over hummus, but I don’t want the two of them mixed. I’d love two bowls separately with a crunchy mix of tortilla and pita chips right in front of my face, but nooooo mixing please.

SO! I made a version of my favorite traditional hummus (the ice water trick is from ottolenghi’s jerusalum – amazing book) and added two whole avocados. It is the PERFECT combo for my palette. Plus, the topping is everything. Such is life.

I’ve never been happier.

Yield: 4 to 6
Avocado Hummus
Total Time:
25 mins
 
Ingredients
  • 3 ripe avocados
  • 2 25-ounce cans chickpeas, drained and rinsed
  • 1/3 cup tahini paste
  • 2 garlic cloves minced
  • 1/2 lemon juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 to 5 tablespoons ice water
  • pita bread or chips for serving
for topping
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh herbs parsley, oregano, basil, cilantro, etc – your faves!
  • 1/2 teaspoon crushed red pepper flakes
Instructions
  1. Set aside 1/3 cup of the chickpeas to use for the topping on the hummus. Toss them with the olive oil, chopped fresh herbs and crushed red pepper.
  2. In your food processor, add 2 of the avocados, the chickpeas, tahini, the lemon juice, garlic, salt and pepper. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth at this point!). Make sure to scrape the sides with a spatula. Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time.
  3. Slice the remaining avocado and place it on top of the hummus. Add a pinch of salt and pepper. Place the chickpeas on top and if desired, drizzle with extra olive oil. Serve immediately with pita chips or bread.

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I appreciate you so much!

Let’s eat the heck out of this.