I made Curry Hummus a few weeks back. In that recipe I made mention of Smitten Kitchen’s Ethereally Smooth Hummus. Deb achieved her heavenly hummus smoothness first by peeling each and every garbanzo bean. Pfffttt. I quickly and easily dismissed that possibility in my Curry Hummus in hopes of expediting the process and getting hummus in my face as soon as possible. Peel every bean!? No way.
The only problem is, the thought of Deb’s smooth hummus has been haunting me ever since! Dangit! Laziness backfired.
Back in the kitchen for me! This time with a recipe from the latest Food and Wine magazine for Avocado Hummus. Between the peeled beans and the creamy avocado, I really need this to be a smooth success!
How long does it take to peel two cups of garbanzo beans for hummus? About twenty minutes. Twenty solid minutes. Is it worth it? Yea… mostly. Do you really haaaaave to do it. No… it’s cool. But you might be haunted just like me. Beware.
The peeled garbanzo beans are combined with other hummus-y ingredients like garlic, tahini, lemon, olive oil, salt and pepper. The avocado adds a really rad depth of flavor, making this hummus somewhere between guacamole and hummus.
Well!!? Wa it completely smooth!? Was it worth the twenty minutes of peeling? Yes my hummus was dreamy smooth. But I have to admit that all that smooth hummus kind of had me missing the slightly more chunky variety. Ugh. I know. I’m the worst. This might be a ‘grass is always greener’ situation. I loved the light and creamy texture of this hummus, but also would have been totally satisfied if the hummus had a little bite to it. Either way it works for me. At least I can rest easy knowing this!
It’s time for pita chips and avocado slices!
I like to add a bit of olive oil, coarse sea salt, and black pepper to my hummus. A little bit of bite with every bite!
Creamy Avocado Hummus
makes about 3 cups
1 (15-ounce) can chickpeas, drained
2 ripe avocados, cut into chunks
1/2 cup olive oil
1/4 cup fresh lemon juice
1 1/2 tablespoons tahini
1 clove garlic
salt and pepper to taste
green bell pepper, sliced for serving
cucumber, sliced for serving
pita chips, for serving
For an extra smooth hummus spread, take the time to remove the skins from the chickpeas. If you have neither the time or patience for that, no problem… throw the drained chickpeas in as-is.
In the bowl of a food processor, combine chickpeas, avocado chunks, olive oil, lemon juice, tahini, and garlic. Add a good pinch of salt and pepper. Blend until combined and smooth. I blended my hummus for about 3 minutes. Stop the food processor and taste. Add more salt and pepper and lemon if necessary. Blend for another 5 minutes until light and smooth. Serve topped with a bit of olive oil, salt and pepper. Serve with fresh vegetables and pita chips.
Michelle M
I make big batches of humus as I like to freeze it (fill container and too with a thin layer of olive oil to prevent freezer burn). Anyway, I like it smooth so I use a total of 2 cans of drained, rinsed, peeled chickpeas and one can of canned, drained, rinsed white beans. I think the beans add creaminess to the texture. I also use the “roll in a dish towel” method for peeling.
Sarah
Joy. You are a genius. I had a “healthy potluck” to attend (I’m in grad school studying nutrition and every event is an effing healthy potluck) and was assigned a healthy appetizer. I don’t even like hummus that much but it’s what I always bring to these things because healthy fats, carbs, and fiber are approved by basically every nutrition camp (except paleo but cauliflower hummus is totally a thing and I suspect this recipe would lend itself well to a swap). This was so delicious! I made the recipe exactly as written and even shelled the chickpeas. So SO good as usual, thank you for your creativity and always being there as a reliable authority on all things delicious!
pebbles
Found this recipe today & made it today for a party. It is amazing & creamy. I followed your recipe, it was awesome, but had some roasted poblanos & a roasted jalapeño to get rid of, so tossed those in….also amazing! Thanks for the inspiration!
A Magpie in the Sky
I made this on the other side of the pond! I didn’t bother hulling the chickpeas and I don’t have a food processor so I made it in my blender. It took a little coercion sometimes, but still came out smooth and delightful. it’s so beautiful, I am in love with this dip! I’ve served it loads of ways, there’s only two of us, so I probs should have halved it, more for me! We had it with roasted sweet potatoes, smeared into falafel wraps and today with my salad for lunch and celery for dipping – Green overload! https://instagram.com/p/pwdq2bwaW9/
A Magpie in the Sky
God this was good! I made mine in the blender attachment for my Kenwood Chef, worked a treat :D
aparna
So delicious – i have made this twice in the past month!
Jennifer @ The 52 New Foods Challenge
All of that peeling is definitely worth it (plus it’s a great job for the kids). Even better when you start from dried chickpeas, which sounds like a crazy amount of work, but seriously rocks when it comes to flavor. Can’t wait to give this recipe a try!
Lorrie
Well, this little combo would explain my love of Ak Mak, smeared with hummus and topped with avocado and coarse salt! What’s not to love (except possibly, the peeling of all those little chick peas…)?
bragnbutter
OH! MY! GORGEOUS! this looks to rich and luxurious. I just have to. You people make me fat. Truth is: I love it.
emma something
It looks sooooooooo pretty!! But peeling every bean?! Hmmm…but it is hauntingly smooth!!
jellybonesblog@gmail.com
MMmmmm……. I love hummus, and this just took it to the next level. SO trying this.
Trish
daniela
I made this an hour ago and most of it is already gone, it is so easy to make and so delicious. I will be making it this Sunday again, I was looking for something to take to a Super Bowl party! Thank you :)
Jeri
Yay! After hours of my leaving it up it worked! Yay! I’m visual, so needed that delish photo! Thanks to you – for all you do!
Jeri
Crazy note: I can’t pin this with the beautiful photo, which makes me nuts, and is unlike most of your postings. Any suggestions? Thanks! jlg2019@hotmail. com
joythebaker
i’ll look into this for you!
Taylor
Looks delicious!
xoxo
Taylor
http://www.welcomehometaylor.com
amanciolovers
I am a fun of your blog!everything is really fresh and I love that!!
I made my own chesee cake!I hope you like it!
https://www.amanciolovers.com/2014/01/receta-secreta-cheese-cake.html
Sevimin Askanasi
I love avocados, chickpeas think that is very compatible with the taste, thank you for the recipe
KgReciPes
Thanks Joy for your delicious recipe. its really yamee
Kelly
This looks and sounds delicious! I have pinned it to make soon!
Mocha And Moccasins
avocado and hummus.. two of my favourite foods put together! this would be SO delicious smothered on a slice of toast.
J.S. @ Sun Diego Eats
I was really hoping there was a workaround with the whole individually peeling chickpeas thing…have always heard that is the key to super smooth hummus but have yet to really want it that bad. For now Trader Joe’s hummus will suffice :)
lizytishknits
Oh, I would love this. I’m not keen on the peeling the beans, but might just have to do it so I won’t wonder what I’m missing.
Courtney
yummmy!! thank you so much for this post. I want to try this this weekend!
https://nikitaandvesper.com/blogs/baby-blog
Leah
Hi! I made the curry hummus for my family on Friday night and it was a HUGE hit. The only thing I did a little differently was that I used cumin in addition to the curry. The “chunkiness” level because of including the skins didn’t bother me at all. I want to try this too ~ my only question is how long ahead do you think you can make it since the avocado tends to turn kind of brown? Thanks so much!!! Love your recipes!!
Toni
Couldn’t you just press the chick peas in a food mill? I have not tried that, but I would imagine it would take care of the skins and make the peas very smooth.
Miss Sophisticate
Mmm this would be so yummy with baked pita chips! Thanks for sharing the recipe! xo
Annie @ The Littlest Sparrow
I JUST got a food processor so I’m really excited to use it to try this recipe. This looks so yummy! Definitely pinning this!
shelly@ohshellsbells
i found a quick way to remove the skins is to grab a handful of the beans and gently rub them between my hands, it roughs up the skin and makes it easy to pick right off. or if youre feeling lazy, just buy sabra brand hummus. its the smoothest hummus i’ve ever had.
greatveganexpectations
I definitely agree with the recommendation to cook chickpeas with baking soda – the skins just fall off! Plus, it makes them easier to digest and it means you don’t need to add something as creamy as avocado, so you get smooth hummus with the lightest bit of grainy texture to it. I just soak and cook up a huuuuuge batch of chickpeas then freeze them in 100g bags so they’re easy to throw into anything. But the avocado does give it such a pretty colour…
Diana
Yum! I need this immediately.
xo
Diana
https://unusuallylovely.com
Wrapped in Newspaper
Yum! Love hummus. Love Avocado. This sounds like a winning combo! I definitely don’t have the patience to skin the beans – well done you.
Maureen Abood
Joy! I’m excited to share with you and all smooth-hummus makers: PRE-PEELED CHICKPEAS! Yes!
Happy news here on my blog, Rose Water & Orange Blossoms:
https://www.maureenabood.com/2013/10/01/pre-peeled-chickpeas-a-homemade-hummus-game-changer/
Marzia @ Little Spice Jar
Half Guac Half Hummus! Omg I’m in love!
Rachel
I’m a hummus fan and an avocado fan but it never occurred to me to blend the two together. Great idea – looking forward to giving it a go!
3girls1apple
Wow. I love hummus and this looks like another keeper. Delicious! Thanks for sharing from 3girls1apple.com
Andj
Hummus and guacamole hybrid sounds like the most ultimate dip. It also seems like a good gateway dip to guacamole, which my boyfriend thinks he doesn’t like.
Andrew
Joy- When I read about your chickpea peeling woes, I figured I should help you like you help all of us with your awesome work. Here’s a link to a recipe where they teach you the easiest way to eliminate chickpea skins: baking soda! First, dry beans are so much better- no taste from the metal. Soak the beans overnight. Drain and then add a teaspoon of baking soda to the beans in a pot. Over the heat they go where you stir constantly for 3 minutes. Then you add water and cook for 20-40 minutes. The baking soda makes the skin fall right off. Now, you are ready to proceed with whatever hummus recipe you want. https://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus
Grace
This looks great! I love the thickness of avocado, so that’s such a great idea to make an avocado humus! Love it, girl!
https://sometimesgracefully.com
Rossi @ A Baking Girl
Guacomole… and hummus… together! I can’t even deal right now
Abby @ The Frosted Vegan
I have to admit, avocados aren’t my jam at all, but in hummus, i mayy be able to deal with them!
DessertForTwo
Gorgeous! I love that shade of green! I think I’d eat anything that color!
I’ve found it’s easier to peel canned chickpeas than fresh, if that helps ya :)
Katrina @ Warm Vanilla Sugar
this sounds delicious, joy!! Such a fun flavour!
Ana
a further thought re. chunkiness – the peeled chickpeas can be processed less, which will result in both strong chickpea flavour and rougher texture.
OK, now I’m done! Sorry for the multiple comments. I kept thinking of another thing to say! :)
Ana
I should add that apparently there’s a quick way to peel chickpeas – just put them on a clean kitchen towel and rub in the towel. Then it’s easier to just pick the chickpeas out. Will try it next time. So far, I found the peeling strangely therapeautic, so it was probably at a time when I needed to chill out and unplug my brain from the Internet/TV/work grid.
Ana
I find there’s a difference in flavour between peeled and unpeeled chickpeas, akin to that of peeled vs. unpeeled broadbeans. The flavours are more pronunced and clean in the peeled versions. The peel itself does not have that much flavour so it feels like it’s ‘diluting’ my hummus. Once I’ve tried that, it’s hard to go back… Recently, I’ve been peeling my chickpeas I’m afraid…
Sophie @ The Spotty Teapot
I love houmous and guacamole, so it’s only right that this mixture of the two exists. Can’t wait to try it some time. Although I don’t know if I can be bothered with all the peeling, I’m so used to it being chunky.
Jessica (bakecetera)
i just started experimenting with different hummus making techniques – and i definitely gotta say i prefer the peeled bean version! (although it does take a lot more time!) i can’t wait to try out hummus with avocado though… awesome recipe!
Belinda Lo (Moonblush Baker)
Yep I have become to addicted richness of skinless hummus too. You just made it ten time more addictive by addition of buttery avo. I think in a world this big, chunky and smooth hummus can live in harmony don’t you think?