Avocado Hummus

This Avocado Hummus is a delicious combination of two classic dips: guacamole and traditional hummus. It's an ideal solution for when you want a single avocado to go a long way or to satisfy a crowd that's split between a love for guacamole and hummus. The result is a creamy, flavorful dip that’s perfect for parties and gatherings. It comes together in minutes and is a great option for an easy starter or party snack. The creamy texture and fresh taste make it an instant crowd-pleaser.

Instructions

1. 1

   Cut the avocado in half, remove the seed, and scoop the flesh into a food processor. Add the drained chickpeas, tahini (or yoghurt), lemon/lime juice, coriander, olive oil, and garlic.

2. 2

   Add a small pinch of salt and pepper to start, as the saltiness of canned chickpeas can vary. Process until the mixture is completely smooth, scraping down the sides of the bowl as needed.

3. 3

   Taste and adjust the flavor with more salt, pepper, or lemon/lime juice if desired. Add water, a tablespoon at a time, to achieve your desired consistency. Process again until smooth.

4. 4

   Transfer the avocado hummus to a serving plate. Use the back of a spoon to create a few swirls on the surface. Drizzle with extra virgin olive oil, sprinkle with toasted pine nuts, and garnish with fresh coriander leaves.

5. 5

   Serve immediately with chips, crackers, or pita bread.

Recipe Notes

• Flavor adjustments: To make the dip more like guacamole and less like hummus, you can skip the tahini and use plain yoghurt instead. For an even more guacamole-like consistency, reduce the amount of chickpeas or omit them entirely, using a bit more yoghurt to maintain the creamy texture. If you prefer a more traditional hummus flavor, skip the coriander and be sure to use tahini.

• For added heat, you can incorporate a small amount of jalapeño or cayenne pepper. For a subtle smoky flavor, try adding canned green chillies.

• Storage tip: For an amazing trick to keep your avocado hummus from browning, store it in an airtight container and smooth the top. Then, pour a thin layer of water over the surface. The avocado is dense enough that it won't absorb the water. Your dip will stay beautifully green and fresh for up to three days in the fridge.

• This recipe yields about 2 1/4 cups of dip, and the nutrition information provided is based on 8 servings.