I love when inspirations hit out of the blue and those ideas culminate into something so wonderful and tasty. It seems so important to make great food that will be enjoyed by people you care about or want to please. I guess when you boil right down to it we all deep down inside want to be appreciated and recognized as great and caring. Well I had one of these aha moments, I imagined a hummus with fresh avocado in it.
We get excited when inspiration hits. Nicoletta and I eagerly go shopping searching out all the beautiful ingredients, and I have to say grocery shopping has always been a great venture for us, holding hands and going through the isles looking at labels, something so simple. So for this recipe we need a nice ripe organic avocado, a lemon, some sour cream, chickpeas, garlic, organic tahini. Things to remember for picking the right avocado look for that slight brownish-green color, hold it in your hand and it has to be a bit soft to the touch. The lemons I always look for the thick nicely colored skin and I usually smell the stem end it should have that lemon fresh scent. Now back home and get out the processor because you will need it to produce this Avocado Hummus.
Traditional hummus usually only involves the blending of chickpeas, tahini, olive oil, lemon juice, salt and pepper, and parsley, always good, but I have experimented a while with the consistency of hummus and found that sour cream really lightens it up and brings a subtlety to the strong flavor of the tahini. But I have to say that the avocado added such a nice rich flavor and smoothness that I have never had in any of my previous hummus recipe.
This is such a great appetizer or snack served with a drizzle of olive oil on top and warmed up pita cut up into wedges, or old school style just breaking up the pita by hand. The day has come to an end and there is only a bit of the avocado hummus left. I am left with a feeling of accomplishment and gratitude, now back to inspirations and ideas for future posts, so enjoy our take on hummus with avocado.
I love this background board. Nicoletta and I found it at an antique marketplace in the south of our city. The minute we saw it we both had the same idea “Prop!”
Today’s song: Sting “Desert Rose”.Print
- 1 avocado
- 1 can chickpeas (19 oz/540 ml)
- 250 ml sour cream
- 1 clove garlic
- 4 tablespoons extra virgin olive oil
- 2 tablespoons tahini
- 1 teaspoon salt
- 1/2 teaspoon of fresh ground pepper
- 1 tablespoon fresh parsley
- Take chickpeas out of can and rinse well.
- Toss into food processor
- Add olive oil, tahini, and avocado and blend until pureed.
- Add in sour cream and blend until smooth.
- Sprinkle in salt, pepper, and parsley. Pulse a little more till seasoning is mixed in well.
- Plate, drizzle some extra virgin olive oil on top and serve with warm pita wedges.
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