Hummus is without question the most popular Middle-Eastern dish in the West, and with good reason. It’s incredibly tasty, amazingly healthy, and very adaptable to your taste. The original is based on chickpeas and tahini, with some olive oil, lemon juice, salt, and garlic.
This combo reminded me that Mediterranean food oftentimes mixes well with avocado. It could be because of the similar climate. It could be the reliance on rich olive oil that is reflected in the buttery taste of avocados. Whatever it is, I decided that giving this traditionally Arabic dish a decidedly American twist would be worth a shot!
What I came up with is avocado hummus. And it tastes absolutely amazing. The hearty, oily taste of California avocados just blends right in, and the specific nutty aftertaste just gives it another flavor to be excited about. In addition to that, I added some cilantro, but if cilantro tastes like soap to you feel free to leave it out.
The rest I kept pretty much conventional for the first try. Later on, I experimented with replacing the tahini with Greek yogurt or sour cream, and I have to say it wasn’t half bad. Especially if this is something you eat often, changing things up every once in awhile, can do a world of difference.
Another thing you can do is to use lime instead of lemon juice. It ends up being a bit zestier and gives the whole dip a sourer taste profile. But without further ado, here’s the recipe for my avocado hummus. Give it try, I’d love to hear how it turned out for you!
Annerie’s Avocado Hummus
Preparation time: 10 minutes
Servings: 2 to 4 people
- 1 large can no-salt-added chickpeas drained and rinsed thoroughly
- 1 ripe avocado
- 1/4 cup cilantro, roughly chopped
- 3 tbsp Greek yogurt / Tahini/sour-cream
- 2 garlic cloves
- 2 Tbsp fresh lemon/lime juice
- 2 Tbsp olive oil
- 1/2 Tsp cumin
- 1/4 Tsp tumeric
- 1/4 Tsp paprika
- 1/4 Tsp chili powder
- Salt & pepper to taste
- Mash avocados and chickpeas with the back of a fork or spoon.
- Add in garlic, cilantro, spices and salt and pepper.
- Fold in Greek yogurt/Tahini/sour cream and half of the olive oil (1 Tbsp)
- Add in lemon juice, a bit at a time, until the desired consistency.
- Serve as-is (if you like a “chunkier” hummus with all the delicious little bits like me) with a drizzle of the remaining olive oil and a sprinkle of chili flakes.
- Alternatively, if a smoother texture is preferred, pour the mixture into a blender before serving.
For me, I additionally made 2 portions (as you can see in the pictures): in the first one I added chilli powder, smoked cayenne powder and paprika; as for the second, I added roasted bits of onion and garlic for extra flavor.
Why have only 1 hummus when we can enjoy 3 different flavors, right?