It’s pretty well established amongst everyone who knows me that I am a complete hummus fiend. I have it daily, and absolutely adore the way it really makes any meal delicious! I dress my salads with it and use it as a dip with crunchy raw crudités!
Another love of mine, that again, my plate would always be lost without, is avocado. It has to be one of my favourite foods (that is, when it’s not black, those who love avocados like I do will feel my pain!). So yesterday when I was needing to use up some very ripe avocados, I decided an avocado hummus was definitely on the menu, and boy is this creation delicious!
As well as being really yummy, it is also supremely nutritious. Avocados contain loads of good fats that together help to keep inflammation under control. They also contain polyhydroxylated fatty alcohols, which are incredibly anti-inflammatory. They’re also a source of omega-3 fatty acids, which help lubricate joints and reduce arthritic symptoms. They’re are one of the most amazing foods, containing 25 powerful nutrients including vitamins A,B,C,E, & K, copper, phosphorus, magnesium, potassium and iron. Combined with the iron, magnesium and protein rich chickpeas, this is definitely a dip with a difference!
This recipe makes a big batch, so you can keep it in the fridge and use it in your on the go lunches, or keep it for when the munchies hit.
The Ingredients
2 avocados
1 can chickpeas
Juice of 1 lemon
3 tablespoons Olive Oil
1 tsp cumin
A good seasoning of salt (I love Pink Himylayan Salt)
Method
Firstly add to your blender/food processor the avocado, lemon juice and olive oil. Blend until smooth. Add the chickpeas, cumin and seasoning. Blend until smooth, you may have to scrape down the sides, if the chickpeas get stuck underneath the blade!
Once completely smooth taste, and season again if you need. Pour into an airtight container to store in the fridge or eat right away!
