What’s better than hummus or avocado? Hummus with avocado! A combination of two snack masters in one dish will make you drool! Thanks to the fact that the avocado is soft, blending into a smooth mass is much easier, and the taste is simply a miracle!
And I found out that when you add the aquafaba from under the blending chickpeas, the hummus becomes velvety and fluffy! So delicious! I know that many recipes will persuade you to use dried chickpeas, soak it for 12 hours, cook and then make hummus. But let me be clear: this is a quick snack, what’s the point of preparing a 5-ingredient snack for 12 hours?
Ready chickpeas are also great, they’re fast, easy to blend and do not lose their nutritional value.
CHICKPEAS – as I wrote above, give it a rest this time with soaking and cooking lentils. Ready, bought in the store, will pass the exam! I prefer to buy one in a jar, it is a little bit bigger than the canned one, it has more aquafaba (it replaces the egg white!) And it doesn’t smell like a can 🙂
AVOCADO – choose a very ripe one, I managed to buy two tiny avocados because they were turbo cheap, but they did not give too much color. For an extra green color, I added a little bit of my parsley pesto. It’s not about color here though, it’s about combining the wonderful flavors of hummus and avocado!
INGREDIENTS
- 200 g of chickpeas
- 1 avocado
- 4 tablespoons of tahini
- 2 cloves of garlic
- 4 tablespoons of tahini
- juice of 1 lime
- fresh coriander
- salt
- pepper
- 2-3 spoons of olive oil
- 50-100 ml of aquafaba or water
AVOCADO HUMMUS – PREPARATION
- Put the chickpeas in the blender, peeled avocados, add tahini, coriander, garlic cloves, aquafaba or water and lime juice.
- Mix all ingredients thoroughly. The paste must be smooth and uniform. If it is too thick, you can add a little more aquafaba. Season with salt and pepper to taste. Mix again.
- Serve the hummus with olive oil sprinkled with fresh coriander, chilli or sesame.
