We may have a slight problem. Mark loves hummus — on veggies, with crackers, on sandwiches, he can’t get enough. Jenna, on the other hand, just discovered her love for avocado, a food that she had been too scared to try up until a few weeks ago, when she fell in love with it. Our love for these plant-based foods sparked a mission to create a spread that was sharp and smooth like hummus but also creamy and decadent like avocado. Thus, we set out to make avocado hummus.
Not only is this hummus extremely easy to make (it won’t take longer than 10 minutes!), it is packed with amazing nutrients — the fat in avocados is largely monosaturated and is touted for its ability to lower LDL. Avocados are also filled with phytochemicals, which are believed to be cancer-fighting in the body. Best of all, they are creamy and light and make for a perfect flavor and consistency in a hummus spread!
Traditional homemade hummus calls for tahini (a sesame seed paste) and olive oil, making the mixture somewhat fatty. Because we already included avocados, however, we felt that excluding these oils would be okay — we were right! It still tasted amazing and was perfectly creamy and satisfying.
To go with our hummus, we also cut up some corn tortillas and baked them in the oven. As a small experiment we added olive oil on some of the triangles and left some without the oil. Though those with oil ended up browning nicely, we thought they tasted virtually the same, so if you are trying to cut back on oil, rest assured, these chips do not need them!
If you are ever craving a yummy little snack, don’t resist trying it out! We have recently gotten back into running about 3 miles a day and coming home to a treat like this is simply amazing! It’s so simple and quick to make that it will be well worth the effort!
Rich and Tasty Avocado Hummus with Baked Tortilla Chips (Serves 2-3)
(Vegan, Soy Free, Oil Free, Nut Free)
- 1 can of chickpeas, rinsed and drained
- 1 ripe avocado, cut into 2 parts
- 1-2 cloves of garlic, minced
- 3 tablespoons of water or vegetable broth
- 5 corn tortillas
- Add the chickpeas, avocado, garlic, and liquid into a blender. Blend together until smooth. Add liquid as needed until consistency is as desired
- Set oven to 475°F
- Cut corn tortillas into triangles or desired shape and lay out pieces over a pan that has been covered in aluminum foil
- Place in oven for about 6 minutes or until cooked as desired
- If you would like to bring out more of a “hummus-y” flavor, a small drop of sesame oil would also work nicely to bring out a familiar fragrance
- For a less prominent “guacamole” taste, try adding another half or full can of chickpeas into the mixture
- We made this hummus in a Magic Bullet blender and the blender was filled to the top, so it was quite difficult to blend some of the chickpeas. For this particular recipe, a Vitamix may work better if available
- Try this dip with veggies or crackers! Yummmm!
- This recipe was adapted from the Engine 2 hummus recipe, check out their base and try out all of the different variations that they recommend, or make your own! They will all turn out lovely, guaranteed