With the avocado season in full swing and quite a few mis-shapen 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!
So what do I do with too many ripe avocados you ask?
There are many ways to improve the 'glut' situation...
Compulsory avo on toast for the whole family.
Adding them to smoothies.
Force-feeding the kids avocado halves after school ( I do stop at putting them in their lunchbox though, brown avo, that's just cruel).
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.
Spicy Avocado Hummus Recipe
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)
1T chopped jalapeno chilli peppers (I use the ones from a jar)
1/2t ground cumin
1/2t 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 :)