Avocado Hummus

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 I hate avocado.

This recipe fixes that for me.

It’s my usual hummus recipe, except I used limes instead of lemons and I added one avocado into the mix.

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I got avocados in my CSA this week so I decided to hide use them in some hummus.

Which reminds me, I need to update my exclusions list.

Rinse off 2 cans-worth of garbanzo beans, or chickpeas or little butts. Whatever you call them.

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They do look like little booties, don’t they?

They put the ass in humm-ass.

There’s no ass in hummus.

I don’t know what’s happening.

Place the tiny derrieres into a food processor with a spoonful of tahini,the avocado, juice of two limes and two garlic cloves:

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 Now for the secret ingredient.

The theme ingredient on which our chefs will offer their succulent variations.

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 ANCHOVY PASTE !!!

Allez cuisine!

If you have no idea what the hell I’m saying, watch this expertly edited 40 second clip.

And then you just squeeze the paste into the food processor.

Don’t be scuured.

Most people think they don’t like it but they actually do. 

Think of it as the salt of the ocean.

Fahncy.

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Don’t forget a little black pepper. 

No need for salt because the anchovy paste is nice and salty.

Puree until desired smoothness is acheived.

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I like to make grooves in the hummus with the back of a spoon, then drizzle a little olive oil on top.

I also sprinkle on sumac for tang. Sumac is a spice found at most Middle Eastern markets and online too. It’s actually a crushed up dried berry. Fun fact of the day.

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*Side Note: This recipe doesn’t keep as long as regular hummus because the avocados turn brown. This recipe yields three small bowls of hummus. If you are just making this for yourself, I would halve the recipe. Your could still use the whole avocado, if you like avocados, which you probably do if you’re reading this. 

I would use half an avocado and quietly toss the other half into the garbage.

But that’s just me.

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