Sometimes when I’m at the local farmers market, I get sucked into buying two containers of hummus and a pack of pita for $10. Here’s the thing, I shouldn’t be eating too much pita (those carbs ya know?!), and the containers of hummus are pretty small, only lasting a couple days.
Then I looked into making my own hummus and couldn’t believe I’ve been buying it at the grocery store and the farmers market at a pretty expensive price when it would be so cheap and easy to make on my own. Plus, I just bought a new food processor so I had to put it to the test.
In order to try an even healthier hummus recipe, so entered the avocados.The only thing I would do differently next time is use lemon juice instead of lime juice, but that’s it. It was delicious either way and with some fresh vegetables for the farmer’s market, I didn’t feel so bad about snacking this time.
1 can of chickpeas (15oz), well drained
2 medium, ripe avocados
3 tbsp olive oil
1 ½ tbsp Tahini
3 tbsp lime juice (or lemon juice)
1 garlic clove, peeled
½ tsp salt
½ tsp pepper
1/8 tsp cumin
Cut the avocados in half, core them, and then peel them. I then cut mine into slices but you can throw the complete halves in if you like. Set aside.
Throw the chickpeas, olive oil, lime or lemon juice, and garlic into a food processor (I used this one) and pulse until smooth. (I like a little thicker consistency to my hummus so I don’t let it go too long. Just a minute or so).
Add in salt, pepper, cumin, and slices of avocado and pulse again until creamy.
Top with some more olive oil and serve with pita chips or vegetables or whatever else you think may taste good dipped in this delicious concoction.