Today is National Hummus Day, so what better way to celebrate than with a hummus recipe! I’ve done dips before, but wanted to do something a bit different with two of my favorite foods: avocados and hummus!
It’s hummus, it’s guacamole… it’s guacahummus! While I didn’t make my tasters vote on a name, we did have fun coming up with some catchy ones like hummamole. But to keep things simple, let’s call it what it is: avocado hummus. And simple it really is! Hummus is such an easy thing to make, and 9 times out of 10 it tastes so much better homemade than storebought. Invest in some good tahini, use fresh lemons, and take a break and treat yourself to canned chickpeas (if you want).
My only rule: NO DOUBLE DIPPING (except for me)!
Avocado Hummus (recipe from Joy The Baker)
Ingredients:
- 1 can chickpeas, rinsed and drained
- 2 ripe avocados
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 1/2 Tbl tahini (if you can’t find it you can always use almond butter)
- 1 clove garlic, peeled
- salt and pepper to taste
In a food processor, blend all of the ingredients with a pinch of salt and pepper. Blend for about 3 minutes, until smooth, and taste. Adjust seasonings (you may need to add more salt, pepper or lemon juice) and blend for another 3-5 minutes. No chunks in my hummus!
Spoon out into a bowl and top with some Amazi plantain chips. The chili spice pairs really nicely with the cool, refreshing avocado. Amazi is a great woman-owned business that sources baked (not fried) plantain chips from farming cooperatives in Uganda. It’s the snack that gives back, by supporting Direct Trade and Organic farming, reduces food waste, promotes local businesses, and creates jobs. I highly recommend checking them out and ordering some chips – they are the perfect healthy snack and great hummus dippers!
*I was not paid for this post. All thoughts are my own and I am just supporting a business I love!
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