Avocado Hummus Recipe
Photography Terry Brennan, Food Styling Lara Miklasevics
Whether you’re into college basketball and inviting over some friends to watch the Final Four, or are asking yourself, “What is the Final Four?” you can’t go wrong with a fresh dip that combines two good-for-you ingredients: avocados and chick peas, transformed into fan favorites of guacamole and hummus. Here, the two dips merge to create a lush, creamy, pale green fusion in this recipe by Twin Cities chef and cookbook author Robin Asbell, which appeared in Real Food. Chickpeas contribute a dose of protein and avocados are full of good fats and fiber, making this as nutritious as it is delicious. It’s a win-win snack.
Makes 4 servings (21/4 cups)
1 clove garlic, peeled
1 (15-ounce) can chickpeas, drained, and skinned, if desired
2 large avocados, pitted
¼ cup fresh lemon juice
2 tablespoons tahini
2 tablespoons extra virgin olive oil
1 teaspoon salt
1. Secure the lid of the food processor and turn it on, and drop the garlic clove in through the feed tube with the machine running. Turn the machine off, take off the lid, and scrape the garlic down. Add the drained (and skinned, if desired) chickpeas and avocado flesh. Process until very smooth.
2. Add the lemon, tahini, olive oil, and salt and process, scraping the mixture up from the bottom to make sure it’s well combined.
3. Serve immediately or cover with plastic wrap, pressed down against the entire surface, before refrigerating. This will keep, tightly covered, for up to 4 days in the refrigerator.
Nutrition info (per serving) Avocado Hummus: CALORIES 328 (206 From Fat); FAT 24g (Sat. 3g); CHOL 0mg; SODIUM 772mg; CARB 25g; FIBER 10g; PROTEIN 8g