Whoever decided avocado and hummus should go together is a genius.
Travis has been buying spicy avocado hummus from Whole Foods for the last few weeks and he is hooked on the stuff. I glanced at the ingredients on the package and thought, “Heck, I could just make this.” Since I am away for the next few weeks, I decided to try and make it for him before I left. He always loves to snack on this type of thing when he comes home from work.
I read everywhere that to get the smoothest hummus, you should peel the skins off of the chickpeas. Well, remember when I mentioned that none of my recipes from last weekend turned out well? One of those failed recipes was spicy roasted chickpeas. Per the instructions, I spent a good 30 minutes peeling off every.single.stupid.skin off each chickpea. I ended up throwing those chickpeas right into the trash as soon as they came out of the oven, and I was frustrated that I had wasted so much time with the skins.
So this time, I was barely 10 minutes into peeling off the skins before I said, “Screw it!” I just couldn’t be bothered. Call me lazy, but I was just being practical! Who has time for that?
In the end it didn’t even matter. This hummus was still VERY smooth! I think the creaminess from the avocado really helps, though. For this recipe I used reed avocados as opposed to hass, because reeds are super creamy (we also use them to make guacamole!)
We loved this avocado hummus. I added a bit of cumin and hot sauce to amp up the flavor, and I highly recommend you do the same. This recipe makes a LOT, so it is great for a group. Football is going to be here before we know it and this hummus would be a delicious (and healthy!) option to throw on the coffee table during a game.
- 15 oz. can chickpeas, rinsed and dried
- 1 Tablespoon tahini
- 1.5 Tablespoons olive oil, plus more if desired
- 2 Tablespoons lemon juice, plus more to taste
- 1 large clove garlic
- 1 medium reed avocado
- ¼ teaspoon ground cumin
- 2 teaspoons hot sauce, plus more to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Rinse and dry the chickpeas. For extra smooth hummus, peel the skins off the chickpeas and discard (optional). In the bowl of a food processor, combine the chickpeas, tahini, 1.5 Tablespoons of olive oil, lemon juice and garlic. Pulse until smooth (about 2 minutes).
- Add the avocado, cumin, hot sauce, salt and pepper. Pulse again until smooth, about 1-2 minutes. Serve with additional olive oil. Store the hummus in an airtight container in the fridge. For minimal browning, squeeze a bit of lemon juice on the top of the hummus before storing.