So here’s a little secret…..I made this recipe last year and forgot to post it. Yep, that happens sometimes, I’m not proud of this admission so let’s move on.
Who loves hummus? I mean, who doesn’t? I enjoyed making this recipe at home and let me just say, it’s foolproof, easy and much better tasting than store-bought.
And….just when you think you have made the “perfect” hummus, try throwing avocado into the mix. Now we’re talking about a completely different situation. The classic hummus paired with a nutritious avocado punch is a match made in heaven. Regularly used as a dip, spread or just simply as a side dish to grilled foods such as shish kebabs, hummus is just one of those little accompaniments that has a “boom factor”.
Now, I’m going to give you a choice here which I think you might like. What if I told you that you can make this hummus “guilt free”? How? Simply replace the tahini with Greek yogurt.
Okay, now go to your fridge. Open it. Look wayyyyyyyyyyyyyyy in the back. What do you see? I know what I see in mine. A jar of tahini that was use ONCE. This makes me say…hmmmm. I buy it. Peel off the plastic tab, measure out a couple of tablespoons and put it back into the fridge where I completely forget about it (and it’s expiry date). It basically goes to the land of wasted stuff that I don’t use often and dies a slow and painful death. Have I ever shown you the back of my fridge? It’s frightening. What’s even scarier is when Steve rummages in there, finds the tahini jar and says “uh, this stuff expired in 2006, do you still want it”?
I know you can relate to this scenario, right?
What are the basics ingredients in hummus? Here’s a little HUMMUS 101 for you:
- You are going to 100% need chickpeas: Canned is the only way I roll because it saves time and the chickpeas are cooked to perfection. It’s a no fuss kinda add-in so I’m IN.
- Avocado: Well, for this recipe, you will need them for sure. At least one large one or two minis will work just fine. Depending on what flavour you want to stand out more, you can always add more or less. For example, if you want the hummus to be greener and have more avocado flavour, go ahead and use two large avocados or three minis. Just be sure to double the amount of lime or lemon juice to balance the recipe out.
- Herbs: I love adding cilantro to my hummus. It really gives it a delicious kick. If you’re not a cilantro fan, and I know there’s many of you who are not, try adding in parsley, arugula or your favourite greens.
- Greek Yogurt: This may be a rule breaker for some, but subbing in yogurt for tahini is absolutely okay if you’re watching your waistline. Keep the tahini in if it makes you happy or even sub in sour cream or your favourite nut butter.
- Lemon or lime juice: Trust me, you need this in your recipe. If you only have the “squeezy” kind of juice, it will also work but I always have fresh lemons or limes handy to add into so many of my recipes.
- Olive oil or Avocado oil: Please only use one or the other. NO OTHER OIL is recommended for this recipe.
- Spices: What’s life without a little spice? Salt and pepper are key and a dash of cayenne, paprika or cumin is a bonus too.
What’s next? You will need a food processor or high speed blender for this recipe. Throw all the ingredients in and give it a whirl. It takes less than 2 minutes to make and serve it with a side of chips, pita, pretzels or raw veggies. It’s really good on burgers and sammies too! A delicious blend of loveliness using fresh ingredients that makes a healthy, gluten-free dip that is perfect for parties or just a snack.
Think hummus meets guacamole. I don’t believe I could ask for anything more.
- 1 large ripe avocado, peeled and pit removed (or two mini avocados)
- 1 15 oz. can chickpeas, drained and rinsed
- 2 tbls Greek Yogurt or tahini
- ½ teaspoon sea salt
- 3 tbls freshly squeezed lime or lemon juice
- 2 garlic cloves, minced
- pinch of cumin, cayenne or paprika
- 2 tbls extra virgin olive oil or avocado oil
- ½ cup raw pistachios, shelled
- olive or avocado oil, chopped parsley, sweet paprika, finely chopped purple cabbage
- Preheat oven to 350F.
- Spread the pistachios evenly on a cookie sheet. Place in the oven for about 6 to 8 minutes They will become very fragrant when they are done.
- Remove from oven and transfer to a plate to use for the garnish.
- Quick trick - If you want to remove the skins from the pistachios place them on a clean towel and rub them. The skins will slide right off. It's easiest to do this when the pistachios are warm.
- Add all ingredients for hummus into a blender or food processor and puree until smooth. Top with roasted pistachios and garnish with a drizzle of evoo, sweet paprika, fresh parsley, and finely chopped purple cabbage if desired.