At first I didn’t want to share another hummus recipe as there are so many out there. But my favorite taste tester and I both agree it’s “the best we ever had”, and we are serious hummus people.
But truth be told, this recipe was really an accident. I had an over-ripped avocado on the counter and decided to add it to my hummus recipe. Why not right? Both creamy, rich and pretty much go well with any type of bread.
And so the miracle happened. They are totally made for each other.
Alligator Pear / Avocado Hummus (Yield: 3 cups)
Level: (easy to hard)
Prep Time: 10 minutes
Total Time: 20 minutes
- Food processor – Chop or Grind setting
- Can opener
- Measuring cups
- Measuring spoons
- 1 Spatula
- 1 Chopping board and knife
- 1 can chickpeas / garbanzo beans* (15 oz unsalted and drain out the liquid)
- 1 large ripped avocado* (save a slice for garnish later)
- 3 cloves garlic*
- 1 teaspoons salt
- 1/2 cup freshly squeezed lemon juice* (about one lemon, just use it all up)
- 4 tablespoon tahini (sesame seed paste)
- 2 tablespoon extra-virgin olive oil*
- 1/4 teaspoon powdered sumac, optional
- Place the garlic in the bowl of a food processor. Process for 10 to 15 seconds. Stop, scrap down the sides of the bowl, and process for another 10 to 15 seconds.
- Add in chickpeas, avocado, salt, lemon juice and tahini. Process for 20 seconds. Stop, scrap down the sides of the bowl, and process for 20 seconds.
- Add in olive oil and sumac. Process for 20 seconds. Stop, scrap down the sides of the bowl, and process for another 20 seconds or until it’s all creamy with no chunks.
To serve, transfer the hummus to a bowl, and garnish with avocado slices or a drizzle of olive oil.