Rich avocado hummus that is fantastic with tortilla chips.
This version of hummus has a distinct guacamole vibe that makes it perfect as a dip for tortilla chips as well as a great addition to tacos and any other place guacamole is used.
Remember to use nice, ripe avocados and try to get this made relatively quickly. Like guacamole, this hummus can eventually begin to oxidize (brown). When storing it, use an airtight container and smooth the surface. Add a little water to the top before sealing the container. This will block air from touching the surface of the hummus and turning it brown. When it's time to enjoy it, pour off the water and give it a good stir.
To get super smooth hummus, remove the skins from the chickpeas with a dishtowel after they are drained and rinsed. Also, a very high-powered blender like a Vitamix can produce smooth hummus without removing the skins.
(Makes1 2 servings)
1, 15oz can (540ml) chickpeas, drained with aquafaba reserved
2 large avocados, destoned and sliced from skin
1/4 cup aquafaba (plus more for consistency)
3 cloves garlic
juice of 1 large lime
1 teaspoon ground cumin
1/2 teaspoon sea salt
Using a food processor, or high-powered blender, combine all of the ingredients. Pulse several times to begin breaking up the contents, then blend on high (tamping down or scraping the sides as needed) until the hummus reaches the desired consistency. If it remains too thick, add additional aquafaba a tablespoon at a time until the desired consistency is reached.
Store in an airtight container in the refrigerator for up to 5 days.
Nutritional Information Per Serving:
total calories = 69.5 | total fat = 4.12g | saturated fat = 0.53g | cholesterol = 0mg | sodium = 152.67mg | net carbohydrates = 4.31g | dietary fibre = 2.93g | sugars = 0.97g | protein = 2.02g