Avocado Hummus
Author Notes: Two of my favorite things are even better together - Yotam & Sami's Basic Hummus Recipe with the added flavor and color of a perfectly ripened Avocado and spices. I originally posted this using canned chickpeas, but remade it with the referenced hummus recipe and found a HUGE difference in flavor.
Serve as a dip with naan strips toasted with a sprinkle of olive oil, cumin and smoked paprika, or as a spread on sandwiches and crostini appetizers. So simple, yet so packed full of flavor and goodness! What's not to love? —marymary
Serves: 6
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1
Big, Beautiful, Ripe Avocado, peeled & pitted
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3-2/3
cups Yotam & Sami's Basic Hummus Recipe (https://food52.com/recipes...)
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2
teaspoons Ground Cumin
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1/4
teaspoon Ground Cayenne Pepper
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Smoked Paprika for garnish
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Fresh Parsley or Cilantro for garnish
- Start with Yotam Ottolenghi & Sami Tamimi's Basic Hummus Recipe: https://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus
- Add Avocado, Cumin and Cayenne in the food processor and blend until smooth - 5 minutes..
- Serve in your favorite bowl, garnished with smoked paprika and parsley or cilantro, and a side of freshly toasted naan strips.
- This recipe was entered in the contest for Your Best Recipe with Avocados
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I humbly stand corrected and am a full-blown convert: cooking your chickpeas from scratch makes such a big difference in flavor! I love my friend from the Middle East who told me she didn't think the difference makes up for the extra effort, but I respectfully disagree. I'm updating the recipe to include this hummus starter recipe I made today: https://food52.com/recipes.... AWESOME!
Note - for a milder garlic flavor, roast a head of garlic drizzled with olive oil wrapped in foil in a 425 degree oven for about 30 minutes. Add desired amount to processor.
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