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.
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! http://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!
http://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