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.
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!
http://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
http://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:
http://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!