Receta Avocado Hummus
I think people pigeonhole themselves with avocados most of the time. I guess it is easy to get stuck in the guacamole = avocado box. Guacamole is easy, delicious, and versatile so I can totally see how it can be difficult to jump the guacamole bandwagon. But for me, avocado becomes a challenge.
I buy these fruits pretty often and can honestly say I cannot remember a time that I actually made guacamole. Usually I include avocado slices raw on salads, sandwiches, or in pasta salads. Finding a recipe for this grocery item is usually not a concern.
But when I haven’t gotten around to eating the avocado in her most natural state, I tend to get a little stubborn with this ingredient and use it for quite possibly use other than as a chip-dip. Until now.
- Other avocado incarnations on Branny Boils Over:
- Avocado Cashew Burritos
- Avocado and Egg Salad
- Avocado Pasta Salad
- Greek Quinoa with Feta and Avocados
- Quinoa with Grilled Zucchini and Avocado Dressing
- Avocado Quick Bread
- Avocado Black Bean Brownies
- Avocado Buttercream Frosting
- GarbanzoMole
- 1 haas avocado
- 1 3/4 cup chick peas (equivalent of 1 15 oz. can)
- 2 garlic cloves
- 2 T fresh lemon juice
- 1 t cumin
- 1/2 t salt
- 1/4 – 1/2 cup water or broth
In your food processor, mince garlic cloves. Add chick peas and puree until they reach a rough paste. Add lemon juice, cumin, and salt. Pulse. Add chunks of avocado and puree until thoroughly combined. Add 1/4 cup to 1/2 cup water to reach your desired dip consistency.