Meat Free Monday
I love hummus. I love avocado. So when I came across this idea to combine the two into avocado hummus, I thought perfect!
Chickpeas which are high in protein are part of my store cupboard essentials. They are a good source of zinc and folate and and are also very high in dietary fiber and low in fat.I usually have both the dried and tinned varieties of pulses to hand. The dried taste marginally better and it feels more virtuous to do the whole soaking over-night thing (I add in some kombu seaweed to the water when soaking them); but when I am less organized, the tins are fantastic to have on stand-by.
- 1 ripe avocado, cut in half, skin and stone removed
- 1 x 400g/14oz can chickpeas, drained and rinsed
- 1 garlic clove, peeled, finely chopped
- 2 tbs tahini
- aprox 3 tsb juice
- 1/2 tsp cumin
- Blend all of the ingredients in a food processor until smooth.
- Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for one hour.
- Serve in bowls with pitta breads.
Sounds like a perfect combo.
This sounds delicious – looking forward to whipping up a batch later today.
I regularly make hummus but with varying results – sometimes it can be quite thick but the addition of the avocado sounds like a great idea – not just for added taste and nutrition but to solve my problem of consistency.
I love hummus and always have some in the fridge to dip some raw carrots into to stave off the snack attacks.
This sounds wonderful – thanks for sharing
Now this I like the sound of 🙂
I made it this afternoon and it was scrumptious 🙂
I always enjoy your Meat Free Monday recipes – thanks for always sharing such great dishes with us each week
Nice recipe Marie