While the notion of combining avocado with hummus is not revolutionary, I was compelled to make one from the moment I saw the recipe on the September ’13 issue of The Super Food Ideas Magazine. I love the idea of topping the hummus with golden morsels which came in the form of sauteed chickpeas. Not only they made the hummus to look spectacular especially on photos, I love the texture difference between the velvety and creaminess of processed chickpeas and avocado against the slightly crispy sauteed chickpeas. The final touch of a pinch of smoked paprika should not be disregarded as it gave a surprise hit of warmth and smokiness which tied in beautifully with the garlic and the earthiness of tahini.
If you are already a hummus lover, I have no doubt that this variation of hummus will hit the spot!
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.
Sounds fab Emily, can’t wait to give it a try!
Emily – this looks amazing. Love the photos..:)
I’ve made this a few times now but I found it bland the first time so now I double the garlic and also add a 1/4 teaspoon of cumin for a slightly spicier taste.
Also traditional hummus always has some salt in it (according to my Lebanese neighbour!) so I add a 1/2 teaspoon… but that’s definitely optional.