We are coming to the end of the Hass avocado season here now and I can’t believe I haven’t shared a recipe with you using my favourite fruit/vegetable yet. Avocados are excellent for helping to lower cholesterol, keeping your heart healthy, preventing cancer and alleviating symptoms of arthritis.
They are still cheap and plentiful here at the market so I bought a kilo on Sunday. One of my favourite recipes using avocado is this Tricolor Baked Avocado. If you’ve never tried avocado cooked you should, it’s surprisingly delicious.
This is new recipe to me and I have to say it is definitely a keeper. Two of my favourite dishes fused together in a bowl. It’s a hummus and guacamole hybrid. It shouldn’t work but it does, brilliantly. And it’s quick, easy, healthy and addictive.
Perfect for a snack or late night supper when you can’t be bothered with anything complicated.
Avocado Hummus Recipe
Serves 2-3, vegan, gluten-free. Adapted from Kiran Tarun
- 200 g cooked chickpeas (drained & rinsed)
- 1 large avocado (I used 2 mini ones)
- 1 large clove garlic
- 3 Tbsp tahini
- juice of 1 lemon
- a big handful of fresh coriander
- 1/2 tsp ground cumin
- 1/2 tsp chipotle chilli sauce (optional)
- salt & black pepper
- olive oil
Put all the ingredients into a food processor (or use a stick blender) with a splash of olive oil and puree until smooth. You can add more oil if you need to get the right consistency. Taste and check seasoning.
Serve with raw veggies or toasted pita for dipping. You could try making your own flour tortilla or flatbread crackers by brushing them with oil, cutting into triangles with scissors, sprinkling with cumin, salt & pepper and baking at 125C for about 10 minutes until crispy.
Or just spread it on some wholemeal toast, sprinkled with sea salt. Heaven.