Avocado Hummus from weelicious.comPin

There’s a vendor at our farmers market who sells the most delectable middle eastern food — and his personality is as distinctive as the goods he sells. Every weekend, you can hear him from over a dozen stalls saying “get your baba ghanoosh!” or “”dee-licious Kalamata olives!”. When you see him, you have to make sure you’ve brought your appetite because he insists that anyone passing by try gigantic samples of his delicacies. Before you can say “I already ate,” he’ll tear off a big hunk of whole wheat pita and personally prepare for you an unbelievable combination tasting from amongst his 20 different dips, yogurts, sun dried tomatoes, olives and hummuses.

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Sometimes I wonder how this charmer makes any money given the amount of food he gives away, but when you see how many people walk away from his stand with their bags full of his specialties, his talent as a salesman is apparent. Every time I have my mind set on buying just one thing from him, I end up with at least 4 or 5 additional items in my cart — he’s that persuasive. I’ve even seen kids (my own included) who might not ever think of trying a certain food, quickly fall under his spell. Yes, this is the man who first persuaded Kenya to try manchego cheese. Now, if I don’t have a hunk of manchego in our fridge at all times, I have a very unhappy little guy on my hands.

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This all brings me to today’s recipe. I had never thought of putting avocado in hummus. A few weekends ago, I was was convinced to buy some of his and Chloe ate the entire pint in one sitting. She demanded more and I obviously didn’t have any so I tried making my own. It was a big hit.

Now if could just figure out how to make manchego cheese…

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Avocado Hummus

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Author: Catherine McCord
Total Time 5 minutes

Ingredients  

  • 1 15 ounces can chick peas or garbanzo beans, drained & rinsed
  • 1 medium avocado, pitted
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 tablespoon tahini

Instructions 

  • Place all of the ingredients in a food processor and puree.
  • Serve with desired accompaniments.

Nutrition

Sodium: 620mg | Fiber: 8g | Calories: 340kcal | Fat: 23g | Protein: 7g | Carbohydrates: 30g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I love love oyur recipes.
    My son is allergic to chick peas. What other beans could i use?
    Thanks!

  2. On the right-hand side of the homepage there is a box that says, “Sign up for free daily recipes” type your email address in there and click Submit!

  3. […] one turns their nose up at slices or chunks, try mashing it. Weelicious has great recipes here and here. Think non-spicy, non-chunky guac. Serve with some whole wheat pitas or low salt tortilla […]

  4. […] make them more of a meal and to add some veggies to the mix I make quesadilla sandwiches.  The avocado hummus was delicious, mild and I liked that it had avocado in it. I discovered it in my Weelicious […]

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