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This spicy avocado hummus recipe is super easy to make and the perfect addition to your favourite crackers, chips or veggie sticks.
With the avocado season in full swing and quite a few misshapen seconds hanging out in our fruit bowl, we have experienced the occasional avocado glut.
God forbid an avocado goes to waste! I actually get stressed looking at all those dark-green-going-black avos in the fridge!
Looking for some inspiration a few days ago, I came across an avocado hummus recipe. Quite excited at the option of using up some more avos, I gave it a try. YUM!
So here is my version, with the addition of a spicy kick.
flesh of 2 ripe avocados
1 can chickpeas, drained and rinsed (I prefer dried ones soaked overnight and cooked - 1 can = approximately 200g dried)
1 garlic clove, peeled and crushed
Juice of 2 lemons
1/2c chopped parsley or coriander (or both)
1 Tbspn chopped jalapeno chilli peppers
1/2tsp ground cumin
1/2tsp sea salt
Blend all ingredients in a food processor until smooth.
Transfer to a serving dish, cover and chill for one hour.
Serve with pita crisps.
Nutritious and delicious :)
Dreamy, creamy, smooth avocados are a “can’t live without,” in our books.
That’s why we offer two different varieties - Hass and Reed avocados - so we can extend our avocado eating season as long as possible!
Hass avocados are the most common commercial variety in New Zealand, and for good reason. They have a lovely, silky, creamy texture. Green and hard when unripe, they slowly turn a dark green/black colour and soften when they are ready to eat.
Reed avocados are among the largest of the avocado varieties. They have a smooth buttery avocado texture and taste. Reed avocados remain green, even when they are ripe. To check for ripeness gently press the stem and if it depresses, it’s ripe! Don’t leave it until the whole fruit feels soft - by then it’ll be overripe.click here for more delicious avocado recipes