A California-Inspired Avocado Hummus Hybrid (By Chef Jeff Cerciello)
April 07, 2016
"My fondness for particular ingredients seems to run in spurts. Right now I'm into recipes using oats, corn flakes & AVOCADO. I was in the middle of a full-on avocado spurt when I stumbled over a series of recipes using it. This is the 1st of 2 I'm sharing here at Zazz from that list. - Found at PureWowdotcom & here's what they had to say: "Hummus & guacamole are our go-to dips for everything from veggies to pita crisps. But we’d never considered blending elements of each recipe together until we discovered Farmshop Restaurant & Market’s avocado hummus. Chef-owner Jeff Cerciello’s California-inspired recipe is silky & light & combines everything we love about hummus & guacamole into a lovely pale-green dip." They had me at "hummus & guacamole". Enjoy!"
- Serving Size: 1 (141.6 g)
- Calories 466.9
- Total Fat - 48.9 g
- Saturated Fat - 6.8 g
- Cholesterol - 0 mg
- Sodium - 72.2 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 2.9 g
- Sugars - 2.2 g
- Protein - 2.7 g
- Calcium - 59.8 mg
- Iron - 1.1 mg
- Vitamin C - 24 mg
- Thiamin - 0.2 mg
Step by Step Method
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.
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.
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.
Transfer the hummus to a serving bowl. Garnish w/a drizzle of olive oil & sea salt before serving w/desired dippers or crackers.
NOTE #1: I debated w/myself over whether to modify Step 1 since I like some serious garlic flavor in hummus & wondered if this step was really necessary. BUT perhaps when combined w/guacamole, a milder approach should be taken. Using roasted garlic if you keep a supply on-hand like I do might also be an option. You can make this choice
NOTE #2: The nutritional info will be skewed due to the 1/2 cup canola oil that is used, but discarded. Yield is 6-8 servings (about 2 cups)
NOTE #3: I'd prob use my hand-held blender for this vs the food-proc
NOTE #4: I suggest you wait to add the ice cubes until the recipe is otherwise complete & then use only as much as you want to get your desired consistency. I didn't use any when I made this, but I prefer a thicker hummus.
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. :-)
- Food processor or hand-held blender (my choice)
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For the best flavor, use ripe avocados that are not too soft.
- If using canned chickpeas, make sure to rinse and drain them before adding to the food processor.
- Substitute chickpeas for black beans: This substitution will make the recipe lighter and more refreshing. Chickpeas are high in protein and fiber, making them a healthier alternative to black beans.
- Substitute olive oil for canola oil: This substitution will make the recipe more flavorful and nutritious. Olive oil is a heart-healthy fat that contains antioxidants and anti-inflammatory compounds.
Vegan Variation Replace the canola oil with vegan-friendly oil such as olive oil, coconut oil, or avocado oil. Replace the tahini with almond butter or sunflower seed butter. Replace the chickpeas with cooked edamame or black beans.
Grilled Corn & Avocado Salad - This salad is a perfect accompaniment to Chef Jeff Cerciello's Avocado Hummus Hybrid. The combination of sweet grilled corn, creamy avocado, and the flavorful hummus will make for a delicious and nutritious meal. The contrast of flavors and textures will make for a memorable dish.
Roasted Red Pepper and Feta Dip: This creamy and flavorful dip is a great accompaniment to the Grilled Corn & Avocado Salad. The roasted red peppers bring a smoky flavor to the dish, while the feta adds a salty, tangy touch. The combination of the two will provide a delicious contrast to the sweetness of the corn and the creaminess of the avocado, making this a perfect side dish to the Avocado Hummus Hybrid.
Q: How long should the garlic simmer?
A: The garlic should simmer for about 20 minutes until it is tender.
Q: What is the best way to store garlic?
A: Garlic should be stored in a cool, dark and dry place. It should be kept away from direct sunlight and away from sources of heat. It should also be kept in a well-ventilated container.
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The inventor of this recipe, Chef Jeff Cerciello, is a James Beard-nominated chef who has cooked for some of the world's most famous celebrities, including Oprah Winfrey, Julia Roberts, and Barack Obama.
The avocado has a long and storied history in California. It was first introduced to the region by Spanish missionaries in the 18th century and is now a staple of California cuisine.