Avocado Chickpea Hummus

Hummus is something that I like to have on hand often. Not only is it delicious and good for you, but it always encourages me to eat raw vegetables too. It makes for a perfect appetizer, lunch, snack or accompaniment to your dinner table. I've made several different hummus recipes in the past as it is such a versatile dip and varieties and serving possibilities are endless and certainly inspiring. Here there is an extra boost of healthiness because of the addition of fresh avocado. Hummus also reminds me of summer patio dining that I am especially nostalgic for as this seemingly never ending Canadian winter continues to frost up the windows.

Store-bought hummus simply does not compare when it comes to freshness and flavor, and apart from fighting with and cleaning the food processor, it is ridiculously easy to make up a batch because it all gets tossed together and whizzed up. This version of hummus might best be described as a meeting between Mexican and Indian flavours — in fact, I made homemade chapatis to go along with the dip in addition to plenty of fresh vegetables.

This is my contribution to MLLA this month, a popular event celebrating the goodness and versatility of legumes. Lovely Susan, the founder of the event, has passed the reins onto me and I am also hosting #56. There is still time to enter for February. You have until the end of the month to send along your legume dish.

Avocado Chickpea Hummus

Recipe by Lisa Turner Published on February 18, 2013 Smooth, light, creamy and fluffy fresh-tasting chickpea hummus with spices and avocado Print this recipe Ingredients: 1 1/4 cups dried chickpeas (3 1/2 cups cooked or 2 14 oz cans) 1 medium avocado 2 to 3 jalapeños, seeded and chopped 2 small cloves garlic, chopped juice from 2 limes (4 tablespoons) 1/3 cup tahini 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste 2 tablespoons olive oil, or as needed Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside to cool. Transfer the cooled chickpeas to a food processor and add the rest of the ingredients. Process until you have a smooth and creamy mixture, adding more olive oil as needed to achieve your desired consistency. Serve with lightly toasted Indian flatbreads and/or pita breads and plenty of chopped raw vegetables. Makes 4 cups

More hummus recipes from Lisa's Kitchen you will want to try:
Spicy Indian-Style Hummus
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives
Spicy Roasted Red Pepper Hummus
Pinto Bean and Zucchini Hummus

Audio Accompaniment: Paul Kalkbrenner

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