Avocado Lime Hummus

Hummus is a food that has grown on me over the past few years. If you had asked me a few years ago to try it, I probably would have passed. I could never seem to get past the texture. Now, I realize how crucial the preparation and flavor is to the quality of hummus! Some store bought brands are still not appealing to me. I would much rather go to a local Mediterranean restaurant and eat their homemade hummus. You can taste the difference, and I have always wanted to recreate that smooth taste at home. I have found the perfect recipe to do so, and I’m thrilled to share it with you!

Chickpeas are considered the base of hummus. Many vegans and vegetarians consume chickpeas for their high protein and fiber content as well as their high vitamin and mineral content. Both fiber and protein are important for heart health and promoting satiety after eating. Tahini, or sesame seed paste, is another crucial ingredient of hummus and provides additional unsaturated fat, protein, fiber, B vitamins, and minerals like phosphorus and calcium.

I found this recipe here and made a few alterations. In order to create an even smoother texture for my homemade hummus, I like to remove the skin around each chickpea. It takes about ten minutes to do, but I promise it will make a difference in the texture. You remove the skin by pinching the chickpea between two fingers, and the chickpea will slide right out. The avocado adds an additional layer of creaminess to the hummus. Once prepared, slice fresh vegetables and use those to dip in the hummus for a crunchy alternative to pita chips. I hope you enjoy this recipe as my husband and I have!

IMG_0057  IMG_0061

IMG_0064

Avocado Lime Hummus
 
Prep time
Total time
 
Author:
Serves: 9
Ingredients
  • 1 (15oz) can chick peas, well drained (with skin removed)
  • 1½- 2 medium ripe avocados, cored and peeled
  • 3-4 Tbsp olive oil, plus more for serving if desired
  • 1½ Tbsp tahini
  • 4 Tbsp lime juice (with more or less per preference)
  • 1 clove garlic, peeled
  • Salt and freshly ground pepper
  • ⅛ tsp cumin
  • 1-2 Tbsp chopped cilantro leaves, for serving
Instructions
  1. Remove skin of chickpeas by pinching
  2. Pulse chick peas, olive oil, tahini, lime juice and garlic in food processor until smooth
  3. Season with salt and pepper to taste
  4. Add cumin and avocados and pulse until creamy
  5. Serve with more olive oil as desired and sprinkle with cilantro.
Nutrition Information
Serving size: ⅓ cup Calories: 138 Fat: 13 Saturated fat: 1.7 Unsaturated fat: 5.8 Trans fat: 0 Carbohydrates: 12.5 Sugar: 0.5 Sodium: 148.9 Fiber: 5.8 Protein: 3.6 Cholesterol: 0

IMG_0068 IMG_0070 IMG_0077

 

avo lime hummus collage

Related Posts Plugin for WordPress, Blogger...
Share:Share on FacebookTweet about this on TwitterGoogle+Pin on PinterestEmail to someone

Trackbacks

  1. […] next to the bowl the entire time! For a different spin to the typical vegetable dip, we used our Avocado Lime Hummus recipe and cut up bell peppers, celery and carrots in bite sized pieces. We then spooned a small […]

  2. […] to us: What are your Superbowl plans? Are you planning to bring any snacks? Also, check out our hummus and salsa recipes for other options for your next party! Mini Mexican Bites   Save Print […]

Speak Your Mind

*

Rate this recipe: