I must confess, I am a hummus addict. I love having it with steamed vegetables (carrots, broccoli, potatoes and cauliflower) mmm. I also love guacamole, I go crazy for it. And even though they have nothing to do with each other, one an Arab recipe and the other Mexican, I have combined them to make an original, delicious avocado hummus with a touch of heat.
There are many different versions of the original Arabic hummus. I have also tried beetroot hummus (which is beautiful, a deep pink to purple colour). Or a black olive hummus, also very nice. Cooking is all about experimentation! In addition, we can use it as the dressing for this delicious couscous salad with cucumber, hummus, and mint vinaigrette that I published a few months ago for Love my Salad. I hope you like my version of avocado hummus with a bit of spice ;)
- Rinse the chickpeas well in a colander (if canned).
- Place them in the bowl of the mixer with the clove of garlic, a tablespoon of tahini, the olive oil, cumin and salt and blend everything for about a minute.
- Add the avocado, peeled and chopped into small pieces, and lemon juice; if the texture is very dry, add a little more olive oil.
- Once it is well blended but still a bit chunky, serve in a bowl with chopped coriander (or parsley), a little paprika (sweet or spicy depending on taste), and a drizzle of extra virgin olive oil.
Tips from the author
If you like it a little spicy, we can top with chili, cayenne or malagueta peppers very finely chopped (optional of course). If you do not have or cannot find tahini, you can toast sesame seeds yourself in a pan and crush with the chickpeas.