A California-Inspired Avocado Hummus Hybrid (By Chef Jeff Cerciello)
April 07, 2016
Categories: Dips, Spreads, Beans, Chickpeas/Garbanzo, Fruit, Avocado, Lemon, Appetizers, Mexican, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Entertaining, Picnic, Potluck, Boil, Food Processor, Stove Top, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
"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
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. :-)
Tips & Variations
- Food processor or hand-held blender (my choice)