Recipe: Avocado Hummus
I’ve seen avocado hummus at the market lately and thought, “I need to make that.” Then I’d forget until I saw it again the next week. This happened my last four trips to store. This week, I actually bit the bullet. There are several variations of this dip out there. Some use chickpeas, like traditional hummus, while others use white beans to give it a creamier texture. This dip literally took me 7 minutes to make. (Yes, I timed it just for you guys.) I’m adding it to the short list for last minute “Oh crap, that party’s tonight??” appetizers.
1. Add the following to your food processor:
-1 can of white beans, drained and rinsed
-1 avocado, cubed
-juice from 1/2 of a lime
-1 tablespoon + 1 teaspoon of olive oil (a lower fat option: substitute oil for juice from the beans)
-1/2 teaspoon sea salt
-1/4 teaspoon cayenne pepper
2. Blend until smooth…. EASY AS THAT!
I really like hummus, and I would even eat a rice cake if you put an avocado on it. It only makes sense that I’d love the two together. Plus, the beans actually make this dip a protein packed vegetarian option that’s pretty filling for a snack or even a light meal. For a party, you could plate them up with a little cilantro garnish.
To accompany the dip, I got the “Everything” Pretzel Crisps. I’ve bought several variations of Pretzel Crisps before, so this sponsorship opportunity was perfect. It was the first time I’d eaten them with hummus. They were a nice change from my typical corn chips or pita bread.