Avocado Hummus

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.