I hit up a ridiculous sale on avocados earlier this week and have been enjoying the surplus. This recipe combines two of my favorite foods - avocados and hummus.
1 15-oz can of garbanzo beans/chickpeas
1-2 ripe avocados, chopped
1 jalapeño
3T dried cilantro
2 garlic cloves (or 1t minced garlic)
3T olive oil
2T lemon juice
Drain and rinse chickpeas. Add chickpeas, avocados, cilantro, garlic and jalapeño to food processor. To easily “chop” the avocado, I score half an avocado with a knife before removing it from the skin with a large spoon. I used two avocados today because they were really small, but one medium-sized avocado would be fine. I also didn’t have a whole jalapeño laying around the house, so I added about 6 pieces from a jar of sliced jalapeños. Add a few more if you really like spicy food.
Chop these ingredients in the food processor until somewhat smooth. Add olive oil and lemon juice one tablespoon at a time, pureeing in between. Continue to puree until smooth. If your hummus is still too thick for your liking, add water one tablespoon at a time until desired consistency.
How I eat it: My favorite way to eat ANY hummus is with a fresh piece of Aladdin’s Nan (flatbread) torn up into little pieces for dipping. My second favorite way to eat hummus, which I did today, is to spread a thick layer on the same flatbread and fill it with ingredients for a sandwich. Today I added ham and baby spinach for what turned out to be a really tasty wrap.
Store any leftover hummus in the refrigerator in an airtight container. Remember that homemade hummus doesn’t have any preservatives, so eat it soon before the avocado starts to change scary colors.
References:
http://www.ahealthyjalapeno.com/2012/03/hot-guacamole-hummus.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+AHealthyJalapeno+%28a+Healthy+Jalapeno%29
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