Avocado Hummus

Avocado Hummus

(recipe adapted from the September ’13 issue of The Super Food Ideas Magazine)

Note: I halved the recipe below when I made this and I tweaked the method section a little.

What you’ll need to make 2 + 1/2 cups:-

• 1 tbsp extra virgin olive oil
• 2 x 400g cans chickpeas, drained & rinsed
• 2 medium avocados, chopped (I just scooped them out of the skin with a spoon)
• 2 tbsps tahini
• 1/2 cup lemon juice
• 2 garlic cloves, peeled & crushed
• Salt & pepper to taste
• Pinch of smoked paprika
• Original recipe calls for Lebanese bread to serve but I just used corn chips

And, you will also need a food processor.

Method:-

To make the toppings: Add 1/4 cup chickpeas on a dry and small frying pan. As there will be some moisture left in the drained chickpeas, I was worried that adding chickpeas to hot oil will cause splattering. To avoid that, I first sauteed the chickpeas on a dry pan over medium heat until all the moisture has evaporated and then I added the oil then. Sauteed over medium heat and stir occasionally for 3 to 4 minutes or until just golden. Remove from heat and set aside to cool.

To make the hummus: Combine the remaining chickpeas, avocados, tahini, lemon juice and garlic in a food processor and process until smooth and combine. If the mixture appears dry, add a little olive oil/water to help the mixture to process better. Season with salt and pepper.

To serve: Transfer the hummus to a serving bowl and top it with the sauteed chickpeas and any oil in the pan. If not you can drizzle more over it like what I have done. Sprinkle with smoked paprika. Serve with toasted Lebanese  bread or corn chips.