Hummus is a great healthy dip or spread. I like to use with veg crudite like cherry tomatoes, sugar snap peas, baby carrots, celery etc. It makes them taste delicious and it adds a source of healthy fat and protein. This guacamole style hummus is a tasty variation that you could also use as a spread on crackers or seed toast, dollop it over Mexican style beans or a veggie dip. You can make great variations on the traditional hummus recipe, you need the basics:
Fat: Avocado (in this recipe), tahini, olive oil, peanut butter, soft cheese like feta, cottage cheese or ricotta or finely grated cheese like parmesan
Legumes: Chickpeas (in this recipe), red kidney beans, borlotti beans etc
Flavour: chilli (in this recipe) or coriander (in this recipe), garlic, fresh basil, sundried tomatoes, olives, cinnamon, cumin
Liquid: lime juice (in this recipe), lemon juice, balsamic vinegar
I’m definitely going to give a few of these variations a try, so keep a look out on the blog.
- 1 avocado
- 1 cup tinned chickpeas drained
- 1 lime
- Handful coriander
- 1 chilli
- Add your pitted avo, chickpeas, squeeze whole lime, chopped chilli and coriander into a food processor or powerful blender. Blend until smooth.
- Store in the fridge in an airtight jar.
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