Avocado Hummus

I saw a recipe for avocado hummus on Pinterest and just couldn't get over how pretty it looked, so I knew I had to try it myself. :D

Avocado hummus has a really mild flavor and it's even lighter and creamier than regular hummus - great as a dip for veggies or chips! I added cumin and cayenne to mine, but I think coriander would be lovely too.

If you're a big avocado fan, make sure to also check out my recipe for chocolate avocado mousse!

Bonus tip: put this hummus on a sandwich. DANG IT IS GOOD. I just made a chipotle chicken, onion and avocado hummus sandwich and I am really excited about it.

• 14.5 oz can chickpeas, rinsed and drained
• 2 ripe avocados
• 1+ cloves of garlic
• 3-4 tablespoons olive oil
• a lime
• salt & pepper
• whatever spices you like!

You'll also need a food processor - I'm using this one.

If you REALLY like garlic, I'd suggest doing two or more cloves. I added one large clove and the flavor was pretty mild.

First off, you'll want to process the chickpeas so they're pretty smooth.

Combine the chickpeas, garlic, the juice from half the lime, a pinch of salt and a couple tablespoons of olive oil in the food processor. Blend until smooth - you'll need to scrape down the sides and maybe add more olive oil if it doesn't want to come together. :)

Roughly chop the avocados and throw them in and blend again, continuing to scrape down the sides when it needs it.

Blend until nice and creamy.

Once everything is blended together, you can start playing with the flavors.

For this batch, I probably used about 4 tablespoons of olive oil. I also used the juice of the whole lime, a couple pinches of salt, and a pinch each of black pepper, cayenne and cumin.

You can also add tahini - I decided to leave it out this time because it can overpower delicate flavors like the avocado. :)