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Mention avocado, and you will slowly see the room divide into two. One half, who simply adore the buttery fruit, and then there are the rest who have already dubbed the fruit as bland and overrated after trying one bad guac. News flash: This stone fruit is more versatile than that. People are using avocados to spruce up their salads, curries, desserts, and whatnot. And if you still want a little bit of avocado in your dips, maybe try a different dip. How about giving hummus a bit of an American upgrade?
With the year coming to an end, we are all gearing up for our lavish year-ender parties. If you are planning to host one at your home, and want to make it count, the key is to focus on details and that includes your dips. Since you and your friends would be spending a lot of time on that table munching on chips and crackers, it is important to have your dip game strong, and this Avocado hummus comes in handy. Hummus, for the uninitiated, is a smooth and savoury Middle-eastern dip made with boiled chickpea paste, tahini, olive oil, and lemon juice.
The best part about hummus is that it can be spruced up in any way, with just a humble addition of an exciting veggie or fruit. Add beetroot and it dons a lovely pink colour and flavour, add avocado, and it becomes all things buttery, creamy, and wholesome. Here’s a recipe you can try for your new year party.
Ingredients:
- 1 tbsp olive oil
- 400 gms chickpeas (drained and rinsed)
- 2 medium avocados, chopped
- 1 tbsp tahini
- ½ cup lemon juice
- 2 garlic cloves
Method:
- Heat oil in a frying pan. On medium heat, add chickpeas.
- Cook and stir occasionally for 3-4 minutes until golden, remove from heat and keep it aside for cooling.
- In a food processor, add remaining chickpeas, avocado, tahini, lemon juice, and garlic until smooth. Add salt and pepper as per taste.
- Take out the hummus in a serving bowl.
- Top with chickpeas and remaining oil in the pan.
- Sprinkle with paprika and serve with Lebanese bread, lavash, chips, or crackers of your choice.
