Avocado Hummus

This is an outstandingly delicious hummus dip that we probably shouldn't even be calling hummus.  The hummus police tend to be sticklers when it comes to what sorts of ingredients go into their traditional chickpea dip, and I knowingly risk the ire of those folks by daring to mention hummus and avocado in the same breath.

But we're accustomed to living dangerously here in the Circle B Kitchen, and if avocado makes hummus just that much more luscious, then we're in.  Hummus purists might want to give this one a taste before judging; we could have a few converts.

The recipe comes to us via the good folks at Food and Wine magazine.  It was delicious exactly as they made it, but I couldn't help messing with it just a bit.  Of course, I added a bit more tahini, because Tahini!  I also cut back on the amount of olive oil, but we loved that drizzle on top.  I also added a few toasted pine nuts at the finish for some crunch and texture.  Mmmmmm.

And if you're a card-carrying member of the hummus police (we know you're out there), we're fine if you prefer to call this "avocado chickpea dip".  It's still gonna taste awesome.  Here's the recipe...

Avocado Hummus

This is such a deliciously luscious version of traditional chickpea hummus.  We loved the silky texture and lovely flavors that avocado brings to the party.  I added a little more tahini and less olive oil than the original recipe below, and I also added toasted pine nuts to finish the dish.  Good stuff.

Click here for a printable recipe

Recipe adapted Food and Wine magazine

2 medium Hass avocados, peeled and roughly chopped
One 15-ounce can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
1 1/2 tablespoons tahini sesame paste (I added closer to 2 tablespoons)
1/2 cup extra-virgin olive oil, plus more for drizzling (I only used between 1/4 and 1/3 cup)
Kosher salt
Freshly ground pepper
1/4 cup toasted pine nuts
Assorted crudités, pita chips, crackers, bread or tortilla chips for serving

In a food processor, puree the avocados with the chickpeas, lemon juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and sprinkle with freshly cracked pepper and toasted pine nuts.

Serve with crudites, crackers, bread or chips.

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