Avocado & Chickpea Hummus

I think I have an avocado obsession! I say this because;

1. Avocado is ALWAYS on my grocery list.

2. I really can discuss “why avocado” with any mom I meet.

3. I quickly flip through pages of food magazines till I find a recipe with avocado as an ingredient.

And why shouldn’t I be?? This incredible fruit consistently gets listed as a super food. And did you know? It actually belongs to the berry family!

Normally I just do the cut, scoop & feed routine with my children but today I felt like having a little fun with it, so I whipped up an avocado hummus.

Hummus is a Mediterranean dish often served as a dip with warm pita bread. With chickpea as the chief ingredient, I find it to be a splendid breakfast menu – a protein packed spread on toast – for everyone in the family.

Here is yet another easy recipe for you!!!! Have a go…

Ingredients :-
• 1 ripe avocado
• 1 cup chickpeas
• 2 garlic cloves
• 2 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• A pinch of salt & black pepper
• 1 tbsp roasted white sesame (for tahini*)

*Tahini– is basically a sesame paste, also sold in jar containers, used in hummus for its nutty flavor. You can either skip adding this or try making it in 5 minutes at home.

Recipe :-

For Tahini
1. In a wide spread pan, roast sesame seeds on low heat until fragrant and lightly coloured.
2. Remove from heat and allow it to cool off completely.
3. Pulse the seeds in a processor along with 2 tbsp of extra virgin olive oil to form a smooth paste.
4. Set aside.

For Hummus
1. Soak chickpeas in water overnight.
2. Boil the chickpeas until you can easily squeeze it mushy.
3. In a blender, add all the above ingredients including a tablespoon of the tahini paste prepared.
4. Blend till smooth. Keep adding olive oil if you find the paste too thick.
5. Serve on toast.



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