People in L.A. love hummus. Don't get me wrong, I enjoy hummus. Hummus is great. Throw on some olive oil, paprika, za'atar and I'm overall pretty satisfied. But hummus is in no way a main food groupto me like it is for many of my L.A. counterparts. My new roommate Caitlin, AKA @GypsetGoddess, happens to feel the same way.
So, when we came across a recipe for Avocado Hummus we were skeptical. That being said, we LOVE avocados as much as everyone else in L.A. so we thought, why the hell not?
After spending a lot of time trying to figure out how to fit all ingredients into a small sized food processor, I successfully made avocado hummus.
Now, keep in mind we melted cheese on tortilla chips but Caitlin and I were sold on this new concoction of hummus.
Give it a try with the below recipe:
- 1 (15 oz) can chick peas, well drained
- 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
- 3 Tbsp olive oil, plus more for serving if desired
- 1 1/2 Tbsp tahini
- 3 Tbsp fresh lime juice
- 1 clove garlic, peeled
- Salt and freshly ground black pepper
- 1/8 tsp cumin
- 1 - 2 Tbsp finely chopped cilantro leaves, for topping
- Red pepper flakes, for topping
- Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.
- Serve topped with more olive oil if desired and sprinkle paprika. Serve tortilla chips (cheese optional)