Hummus is certainly not just for summer picnic outings and patio dining. It’s an incredibly healthy and nourishing dip to have on hand all year round. Not only is this creamy and smooth spread a satisfying appetizer, it makes for good snacking all day long with fresh vegetables and lightly toasted flatbreads, is a welcome addition to sandwiches, and makes for a fine light lunch or accompaniment to your dinner table.
Store-bought concoctions simply do not compare to homemade hummus when it comes to flavour and freshness. Besides, it is easy to make at home if you have a food processor – everything is all whizzed together and will keep for a few days in the refrigerator in a well-sealed container. The possibilities are as endless as the mind of the cook. This version gets an extra boost of goodness from fresh avocado. Perhaps best described as a meeting between Mexican and Indian flavours, serve with plenty of raw veggies and some homemade chapati breads or toasted pitas.
Avocado Chickpea Hummus
- 1 1/4 cups dried chickpeas (3 1/2 cups cooked or 2 14 oz cans)
- 1 medium avocado
- 2 to 3 jalapeños, seeded and chopped
- 2 small cloves garlic, chopped
- juice from 2 limes (4 tablespoons)
- 1/3 cup tahini
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1 1/2 teaspoons sea salt, or to taste
- fresh cracked black pepper to taste
- 2 tablespoons olive oil, or as needed
Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside to cool.
Transfer the cooled chickpeas to a food processor and add the rest of the ingredients. Process until you have a smooth and creamy mixture, adding more olive oil as needed to achieve your desired consistency.
Makes 4 cups