A lot of Avocado Hummus recipes have been floating around the web lately, so I got inspired to try my own rendition. Do you love avocado as much as I do... to the point where you find yourself putting it in everything? This week alone, I've put it in tacos, BLTs, nachos and now this. By incorporating it to pureed garbanzo beans, it adds a bit of creaminess and turns this mixture into a half guacamole, half hummus dip. It's been a quick and filling snack to eat at work (with rice crackers) but I can't wait create a meal out of it by adding it to a sandwich (healthier substitute to mayo).
What you'll need:
1 15oz can garbanzo beans (drained and rinsed)
1 avocado (cut in small chunks)
1 clove garlic (roughly chopped)
Juice from 1/2 a lime (add the other half for more tang)
1/4 cup olive oil (add more if it needs more moisture)
1/4 tsp kosher salt
1 tsp lemon pepper (Mrs. Dash, no salt)
Dash of paprika for garnish
In a food processor, puree the garbanzo beans, avocado and garlic until smooth. While you're pureeing, pour in the olive oil, lime juice and then salt through the top hole. Scrape down the sides as needed. Remove from the food processor and into a bowl. Manually mix in the lemon pepper and top with paprika. Eat as is or refrigerate until cold throughout.
Recipe inspired by Food For The Fresh.