Created by TwisSis on April 7, 2016
Step 1: In a sml saucepan, bring the canola oil & garlic to a very slow simmer over low heat. Simmer gently until the garlic is tender (about 20 min). Drain the garlic & either discard the oil or save for another use.
Step 2: In the bowl of a food proc fitted w/a steel blade attachment, combine the garlic w/the juice of half the lemon & the mustard. Pulse until smooth. Add the chickpeas & (w/the motor running), slowly add the tahini plus 1/2 cup of the olive oil. Add the ice cubes & pulse until smooth. Season w/salt & transfer the chickpea mixture to a med bowl.
Step 3: Add the avocado & remaining lemon juice to the bowl of the food proc. Pulse while slowly adding the remaining 1/4 cup olive oil until smooth. Season w/salt, transfer to the bowl & fold into the chickpea puree.
Step 4: Transfer the hummus to a serving bowl. Garnish w/a drizzle of olive oil & sea salt before serving w/desired dippers or crackers.
Step 5: IDEA BONUS: I know we're a minority, but DH & I dislike the black bean(s) ingredient part of most Tex-Mex cuisine. So we'll use this hummus to replace beans in recipes like shrimp tacos, burritos, etc. :-)