Hey beautiful people, how’s going? I have today for ya, a delicious twist on guacamole. It’s creamy, yummy and perfect for parties… Any parties.
What I love about hummus is the fact that we can make it so quick, and the outcome is always really tasty, and quite beautiful. Pair it with some crackers, pita chips, even pretzels, and your guests will be impressed.
I will have one more hummus recipe that you will love, and yes, it’s sweet and a guilt-free pumpkin pie sort of speaking.
Also, if you just landed on my site, check out a few of my other amazing recipes hummus recipes.
My son, Aleks loves avocados, and he inspired me to make this avocado hummus. I wanted a richer flavor, creamier and I believe that I’ve achieved it. Now, let me show you how you can make this from scratch.
The chickpea is a legume of the family Fabaceae, subfamily Faboideae. It’s also known as gram, or Bengal gram, or garbanzo bean.
It’s extremely delicious and makes a great snack and amazing hummus. They contain protein, fiber, manganese, and folate. You can drizzle a bit of olive oil, lemon juice, and salt and eat it as a snack, sprinkle over a salad or simply include them in your hummus.
This time I cooked them myself, and it is not hard. It takes a bit of wait time, but it’s always a plus when you do it yourself.
So, let’s start.
Easy and delicious dip recipe
- 1 cup 165g Chickpeas (cooked -you can use Organic canned chickpeas)
- 2 ripe Avocados medium size
- 2-3 garlic cloves
- 1 tbsp. Olive oil
- 2 tbsp. Tahini sesame seed paste
- Juice of one Lemon
- Salt to taste
- Pinch of chili flakes
- 2 tbsp water
- Place all the ingredients in a blender/or food processor.
- Blend until all the ingredients are smooth in texture. You can scrape the sides in the middle of the blending.
- Taste and see if you need to add more salt.
- It can be refrigerated up to 3 days in airtight container.
How to prepare chickpeas:
- Soak a bag of chickpeas (1 lbs/453 g) overnight and at least for 8 hours with 1 tbsp. of baking soda.
- Wash chickpeas and add water to the chickpeas. Add 1 tbsp of baking soda as this will help with chickpea skin. It removes easier.
- Cook for 45-50 minutes on medium-high heat. Skim the foam that will form while the chickpeas are cooking.
- Drain, wash and remove the skin by hand if you see any.
- After chickpeas are chilled, store them in airtight containers and I the fridge for up to 10 days.
You can add more lemon juice if you like it “more” sour. I added just a tbsp. Of olive oil, and a drizzle on the end when I was garnishing it. I don’t think it’s necessary to add more.