Thursday, July 14, 2011

Avocado Hummus: So Versatile and Soo Good

I love making this recipe because it is easy, quick, and versatile.  You can use it to make  stuffed cherry tomatoes, use it as a dip served with pita chips, or a sandwich spread (it goes great with turkey) to name a few uses.

The taste is a little Southwestern with a little Middle Eastern.  No matter how you use it the result is simply delicious.

                                         Avocado Hummus

1 cup canned garbanzo beans rinsed and drained
3 Haas avocados
1 lime
½ teaspoon garlic salt
½ teaspoon ground cumin
½ teaspoon chipotle chili powder
1-teaspoon onion powder
1 ½ tablespoon tahini

1.   Put the garbanzo beans in a food processor and process until       coarsely pureed.
 2.  Cut avocados in half, remove the seed and scoop out the flesh into a medium size-mixing bowl.
3. Squeeze the lime juice over the avocado flesh.  Toss to coat well.        Drain any excess lime juice.
4. Mash the avocados with a potato masher.
  1. To the mashed avocados add the garbanzo beans, garlic salt, ground cumin, chipotle chili powder, onion powder, and tahini.
  2. Mix well.  Taste and adjust seasoning if necessary.
  3. Serve at room temperature with Pita chips.

Makes 2 cups 

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