Hummus is a great appetizer spread or party dip, or a side for a Mediterranean dinner. Originally a Middle Eastern dish, Hummus has become popular world wide. Critics say hummus is bad for you for the high sodium, but I never pay attention to that, but then again, I live in the desert where if anything, we don’t get enough sodium in our diets. The Avocado is a nice southwest flare that brings a smoothness to the texture, color to the presentation, and provides a nice flavor component. While I like to use unprocessed foods in my recipes, for this dish I advocate canned chickpeas, it makes the process a whole lot simpler and when it come to things like chickpeas and tomatoes, canned is actually better than fresh. If all that’s not enough to convince you try this recipe guys, consider this, many believe hummus is an aphrodisiac . . . now do I have your attention?
Ingredients
- 1 can Chickpeas – rinsed and drained
- 1 Avocado
- 3 Garlic cloves
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Turmeric
- 2 tsp Tahini
- water to thin paste ~3 TBL
Process
- Mise en Place – measure and prepare ingredients prior to starting.
- Rinse and drain chickpeas and put in food processor.
- Add remaining ingredients – except for water – and puree.
- Add water 1 TBL at a time until the consistency is smooth but not watery.
- Place in airtight container to chill before serving. Put a layer of film over the hummus to keep the avocado from oxidizing.
Note 1: The down side to adding avocados to your hummus is that it needs to be eaten within a day or two as avocado’s don’t hold up well. It is important to keep chilled and sealed while storing with a layer of film over the hummus to keep air away from the avocados, that will buy you some extra time.
Note 2: There are about 1.25 g of net carbs in a TBL of hummus (20 g per cup), so you can only have a few tablespoons per day if you’re on a Keto diet.
