Some of my best cooking ideas come from either needing to use a particular ingredient OR me having a craving for something. And this recipe was a combo of the two.
I had a craving for hummus. I had an avocado that couldn’t wait another day.
I like to think I’m a genius but really. Anyone in the same situation would have come to the same conclusion.
What happens when I replace the chickpeas in hummus with avocado? I’ll tell you what happens. A whole lot of deliciousness.
And there’s a surprising bonus – the avocado will last longer this way. Actually in theory it should last longer because of the lemon juice BUT to be honest I haven’t had any left for more than a day to really test it out.
Avo 'Hummus'
Ingredients
- 2 medium avocados
- 1 clove garlic
- 4 tablespoons lemon juice
- 3 tablespoons tahini
- 2 tablespoons water
Instructions
- Place all ingredients in a tall jar or jug with a big pinch of salt. Use a stick blender to puree. Or mash with a fork - it won't be as smooth but will still be good.
- Taste and season with more salt / lemon or tahini if needed. If you want it more of a sauce consistency add more water. Use anywhere you would normally use hummus.
Notes
Variations & Substitutions
pantry-friendly – use canned chickpeas and vinegar in the place of the lemon juice.
different base – any cooked veg or legumes that you think will taste good will work – you want about 250g (9oz) base ingredient. I’ve made broccoli, cauliflower, sweet potato so much potential.
Waste Avoidance Strategy
avocado – use for another meal. Don’t freeze.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
tahini – I keep mine in the pantry but will keep longer in the fridge if open.
garlic – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
Problem Solving Guide
bland – more salt! More lemon or more tahini. Or add in a flavour bomb.
Prepare Ahead
Yes! Just make as per the recipe. Leftovers will keep in the fridge for up to a weeks or can be frozen.
Add to my Old Favourite Recipes
Jules,
I am not a fan of tahini and I want to make this….what is a good substitute?
I am so enjoying your recipes!! You have really helped me become more relaxed in the kitchen!!! I am not anxious about what to cook and don’t find myself being overwhelmed as I used to be!
Thank you so so much Jules!!!! Such a fabulous way to start 2022!!!!!
Melissa
So happy to hear you’re more relaxed Melissa!
You could use almond butter if you don’t like tahini. Or even olive oil.
Or try this amazing avo sauce instead.
Thank you for inspiring me to try my own version, prior to being in a position to get your recipe.
Glad you were inspired Sue!
This recipe appeared just in time for my two avocados before they were gone to far. It is delicious! May be my favorite hummus from now on! Thanks Jules!
So happy to hear that Elaine!
Yum, I currently make a zucchini version without chickpeas due to spiking blood sugar. I think I’ll try this one and then create my own half and half version. Thanks so much for this.
Do you cook the zucchini first Patricia or just use it raw? Great idea!
Interesting to make it just with avocados. A local restaurant here makes an avo-hummus that is both avocado and chick peas, which means you get both protein and healthy-ish fat!
Interesting to make it just with avocados. A local restaurant here makesan avo-hummus that is both avocado and chick peas, which means you get both protein and healthy-ish fat!
And to think I thought I was the first to think of avocado and hummus Colleen
Great minds 🙂
Can imagine the chickpea version would be good too.
This recipe sounds like absolute genius to me. I haven’t tried the broccoli or cauliflower hummus yet, but when I tried the almond version, it felt unpleasantly heavy to me, even though it tasted very good. I’m looking forward to trying this the next time I make your Feta and Meat Balls.
It’s really good Susan – and will be amazing with Feta and Meat Balls.