Hummus is the perfect condiment. You can use it as a veggie dip, as a spread for sandwiches, with pita; you name it, it just might surprise you
Garbanzo beans (chickpeas), which are hummus’s base, are the perfect blank canvas waiting for delicious flavors to be created. Hummus is so much more than the basic Middle Eastern classic that won many of us over so long ago. You can make it your own to show case a wide variety of cultures and palates.
Some of you may remember the 3 Simple Hummus Recipes I shared last fall, Basic Hummus, Pesto Hummus and Peanut Butter Chocolate Chip Cookie Dough Dip. I have one more hummus recipe up my sleeves to share with you today.
Would you believe that until about six years ago I was convinced that I didn’t like hummus? Then one day while at a friend’s house her kids offered my some spicy avocado hummus. I had recently fallen in love with guacamole so I decided to give it a try. From the first bit I was hooked! Since that day I have rarely come across a hummus I didn’t like unless you count some store bought ones, but really who needs the store bought verity when it is so easy and inexpensive to make your own?
For added nutrition I like to soak my beans over night with an acid medium before cooking. You can also use canned beans. A 15oz can has about 1 ¾ cups of beans; if you use this instead it shouldn’t affect the recipe. This recipe has soaking instructions that you can follow to learn how.
- 2 cups garbanzo beans
- 2 avocados
- 1 jalapeno, stem removed
- 2 cloves garlic
- 2 TBS fresh cilantro
- 1 TBS tahini
- 1 tsp salt
- ¼ cup olive oil
- ½ cup water or cooking liquid
- ¼ cup lime juice
- Slice your avocado is half and remove the pit.* Scoop the fruit from the shell with a spoon.
- Blend all the ingredients together in a blender or a food processor until smooth. If necessary drizzle in additional small amounts of olive oil until it reaches your desired consistency.
- Put in a bowl and garnish with fresh cilantro and diced tomatoes if desired. Serve with homemade tortilla chips and cut vegetables.
Katie Stanley is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Nourishing Simplicity about nourishing foods, herbal remedies, simple living, the Deaf, raising her girls and encouraging other women in their walk with Christ.
Latest posts by Katie Mae (see all)
- Pumpkin Chocolate Chip Coconut Flour Muffins - October 9, 2015
- White Bean and Polish Sausage Stew with Greens - September 29, 2015
- Coffee Ice Cream with Chocolate Covered Espresso Beans - August 28, 2015