Avocado Hummus – Not Just For Dipping!

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Dip it! Spread it! Dollop it!

This dip is an exact representation of what I’m like it the kitchen most days – completely random, unplanned and undocumented. Where I wish I was well planned and organized for most of my meals, the truth is I’m usually throwing together ingredients from the fridge hoping they’ll produce something my family will enjoy; I’m lucky they don’t really complain. While I’ve been trying to waste less food in our household, this dip was one of those attempts to save some avocado I had used the day before and when it turned out incredible I felt like giving myself a face palm for not making note of exactly what I put in it. Because dips are the toughest to recreate, amiright? I feel like unless you follow a recipe to detail and even then sometimes, they aren’t always the same. I’ll admit, I couldn’t get the second attempt of this dip quite the same as the first, but I promise it’s still damn delicious!

I’m also going to go ahead and apologize in advance for this recipe. I realize that asking you to use 3/4 of a can of chickpeas is just wrong but I tried a full can and it just didn’t work – it was way to thickpea {Puns!} The texture just wasn’t right! So save those chickpeas and toss them on a salad and forgive me please! I also am sharing some other inspiration for using this hummus because dipping isn’t where it ends with this recipe and as I mentioned earlier, I’m all about repurposing recipes and lowering food waste this month. So go ahead and spread the avocado hummus on some toasts with some roasted radishes or some fresh sliced tomato. Maybe put a big ol’ dollop on your salad and add some good healthy fats to your meal. You can dip it too of course, I don’t discriminate! Chips, veggies, home fries, chose your weapon, and as always if you try the recipe, let me know! I love seeing your creations.

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Avocado Hummus – Not Just For Dipping!

Avocado Hummus with Roasted Garlic, Caramelized Onions and Herbs. Not just for dipping! Try is as a spread or an addition to any healthy salad.

  • Author: Tanya Bates

Ingredients

3/4 of a Can of Chickpeas {Rinsed and Drained}

1 Small Head of Garlic with Top Cut Off

1/2 of a Large White Onion Chopped

1/2 Cup of Extra Virgin Olive Oil + 2 Tbsp for Roasting Garlic and  Sautéing Onions

1/3 Cup of Tahini

2 Tbsp of Lemon Juice

1/2 Cup of Cilantro Chopped

1/3 Cup of Basil Chopped

2 Avocados {Pitted and Skins Removed}

1 Tsp of Ground Cumin

1 Tsp of Fine Grey Sea Salt

1/4 Tsp of Ground Black Pepper

Instructions

Preheat your oven to 350 and line a baking sheet with parchment paper. Cut the top off of the garlic bulb, place on the baking sheet and drizzle with olive oil. Bake for approximately 45 mins.

While garlic is roasting, place onion in a medium pan with olive oil and sauté until translucent and brown in colour, approx. 10 to 15 mins

Remove garlic cloves from peels and place in a food processor with onions, chickpeas, lemon, tahini, cumin and S&P and blend until fully blended and creamy smooth texture is achieved

Mash avocado in a small bowl leaving a bit of a chunky texture

Mix chopped herbs in avocado and and then fold avocado into chickpea hummus mixture until well combined

Serve right away or store in the fridge in an air tight container for up to 5 days

Notes

The dip may darken from the avocado but stirring it before serving should reveal the green underneath

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This Post Has 4 Comments

  1. Love this combo of hummus and guacamole! And love even more that it’s so versatile. I can definitely see using this for a veggie dip or sandwich spread! Have a great week Tanya!

    1. Thanks Leanne! I love making dishes can be used through-out the week!

  2. I already know that this is going to be a big hit in my house. Avocado and hummus? It’s like two of my fam’s favorite food combined to one dish. Love it.

    1. Same here! And so many options for use in your dishes, a win for sure!

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