With the addition of avocado to this hummus recipe, you can get the perfect twist on a classic and it only has 149 calories per serving. Perfect for a party appetizer or a healthy snack!
[cooked-sharing]
In a large food processor, fitted with a blade, add the hummus ingredients (garlic, chickpeas, avocados, Greek yogurt, tahini, salt, cumin, cayenne and lime juice). Run the food processor to blend until the hummus mixture is smooth.
Test, and if it's too thick, add a very little bit of the chickpeas canning liquid. Run the processor again until you achieve the desired creamy consistency. Adjust seasoning as needed.
Transfer the avocado hummus to a serving dish and cover tightly with plastic wrap (if you press the plastic warp well, it will help prevent air from changing the color of the avocado hummus). Chill a few minutes before serving. Uncover and smooth the surface of the hummus and drizzle a bit of extra virgin olive oil. Garnish with fresh parsley or another herb if you like.
Source: The Mediterranean Dish
Total: 20 minutes
Tips: The addition of Greek yogurt along with ripe avocados is a great start with this creamy dip. If you have the time and you want your avocado hummus to be even more creamy, you can do two things with your chickpeas (totally optional, though):
1. If using canned chickpeas (as done here) cook them in their juice with more water for about 15 to 20 minutes or so.
2. Peel the chickpeas by simply rubbing the chickpeas between hands under running water and that helps remove the peel.
0 servings
8 servings
- Amount per serving
- Calories149
- % Daily Value *
- Total Fat 96g124%
- Total Carbohydrate 135g50%
- Total Sugars 06g
- Protein 49g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a large food processor, fitted with a blade, add the hummus ingredients (garlic, chickpeas, avocados, Greek yogurt, tahini, salt, cumin, cayenne and lime juice). Run the food processor to blend until the hummus mixture is smooth.
Test, and if it's too thick, add a very little bit of the chickpeas canning liquid. Run the processor again until you achieve the desired creamy consistency. Adjust seasoning as needed.
Transfer the avocado hummus to a serving dish and cover tightly with plastic wrap (if you press the plastic warp well, it will help prevent air from changing the color of the avocado hummus). Chill a few minutes before serving. Uncover and smooth the surface of the hummus and drizzle a bit of extra virgin olive oil. Garnish with fresh parsley or another herb if you like.
Notes
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