It’s not guacamole, and it’s not ordinary hummus either, but a combination of them that brings together different cuisines, Middle Eastern and Mexican, and we have to admit that they work perfectly together. You can eat it with bread, but also with tortillas or as a sauce for say nachos. As for the toppings, you can adjust the garlic if you don’t like its strong taste, and if you overdo it and want a milder version, add some yogurt. For added flavor, you can also add some smoked paprika or chili flakes. Feta cheese will also go great, you can completely adapt this recipe to your own preferences. It also goes great with roasted vegetables, and if you’re making a bowl with rice or quinoa, a spoonful of this spread on top will tie everything together into a delicious meal.
You can keep the spread in the fridge, but cover it so it doesn’t darken. A little lemon juice on top will help keep it fresh and retain its beautiful color.
Avocado hummus
Ingredients
200 g of boiled chickpeas (you can also use canned chickpeas, washed well)
2–3 tablespoons of olive oil
2 tablespoons of tahini
2 ripe avocados
2 cloves of garlic
juice of 1 lemon
a pinch of smoked paprika (for deeper flavor)
fresh parsley
salt
Preparation
Cut the avocado, remove the stone and scoop out the flesh. Clean the garlic, and rinse the chickpeas well if they are canned. Place avocado, chickpeas, tahini, lemon juice and garlic in a blender. Add olive oil, cumin, salt, smoked paprika and a little water and blend until you get a smooth, creamy mixture. If it is too thick, add a little more water or oil. At the end, mix in finely chopped fresh herbs. Serve in a bowl, drizzle with olive oil and sprinkle with chili or seeds if desired.
