September 20, 2012
While we are by no means experts on the wonderful dip that we call hummus, we like to think that there ought to be ways in which we can take it to a new level by making just a minor alteration to the standard protocol. Our avocado hummus is exactly that: it is hummus with avocado. If you do not like avocado (I tend to think that that is equivalent to saying that you do not like oxygen, but I can understand I suppose), just remove the avocado from the recipe and you will have yourself a fantastic hummus recipe. Now, with the avocado however, the hummus is much smoother and creamier. And, before you go ahead thinking that it is going to make the hummus appear green, remember that hummus is mostly chickpeas and so by adding just one avocado, the color is only changed slightly, but the texture and richness is changed immensely.
As with any hummus, serve the avocado hummus with some tortilla chips and/or naan/pita wedges is perfect. This hummus is perfect for the next football game, friday night get together, or a pre-dinner snack with te family. The possibilities are endless.
- 4-5 cloves garlic
- 3 tablespoons sesame seeds
- 3 tablespoons tahini (pureed sesame seeds)
- 2 15 ounce cans of chickpeas (water reserved)
- 1 avocado (skinned and cored)
- 1 tablespoon dry red pepper flakes
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ¼ cup olive oil
- 1 tablespoon sesame oil
- reserved liquid from chickpeas
- On the stovetop, in a small skillet, toast the sesame seeds until they just begin browning. Be careful not to brown them too much as they will taste quite terrible if burned. Add to the food processor.
- Also on the stove top, dry roast the garlic cloves in their skins. Turn the cloves every minute or two to prevent them from burning. it should take 5-7 minutes (depending on the size of the cloves) for them to be nicely roasted. Remove them from the pan and carefully remove the skins, adding the cloves to the food processor.
- Add the tahini, chickpeas, pepper flakes, cumin, chili powder, and avocado to the food processor and process for 4-5 minutes to get a smooth mixture.
- Slowly drizzle the olive oil and sesame oil into the food processor until smooth.
- Add the reserved liquid from the chickpeas one tablespoon at a time until the hummus attains the desire thickness (thick enough to stay on a piece of naan but not thick enough to break a tortilla chip.
- Serve in a small bowl with a drizzle of olive oil on top and a sprinkling of parsley. Tortilla chips and/or naan wedges make for good dipping items!