Last week I shared my first recipe of basic homemade falafel, but one of the things I served it with was another new recipe: avocado hummus! I’m an absolute sucker for hummus but I wanted to try something new, and decided to try it with avocado’s, another one of my favourite things to eat. It might not be very traditional, but hey I’m all for pushing boundaries!
You do need to make sure to find a great balance when adding spices, not adding enough might make it too boring, adding too much might take away the flavour of the avocado and chickpeas. I opted for just a few grinds of pepper, some good quality Irish sea salt and a tiny pinch of dried chili. By adding some lime juice I added another dimension to the dip, creating some extra freshness at the same time.
There are quite a lot of things you can serve this hummus with: falafel, meatballs, nacho’s but even smoked salmon, prawns and so on, making it an ideal dip for any lunch or party food you may be preparing!
It’s also gluten-free, wheat-free, dairy-free and vegan!
Makes: around 450g hummus
- 2 medium avocado’s
- 230g chickpeas
- 7 tablespoons of olive oil
- 1/2 lime
- 2 tablespoons of tahini
- pepper and sea salt
- optional: dried chilli
Making this is really easy! It only takes a few minutes so there’s no need to make this hours in advance. Add the drained chickpeas to a blender along with avocado and tahini paste. Mix it well, then gradually add some olive oil, lime juice. Mix again and season according to your own liking.
Serve with some fresh drained chickpeas on top, a drizzle of olive oil and any sides you want. You can keep it in the fridge for at least 2 days, it may lose some of its colour, but by adding lime juice it prevents the hummus from going dark very quickly. As an extra aid you can add the pit to your bowl of avocado hummus, this will also help it stay fresh for longer.