Time sure flies when you're having fun in the Yankee-Belle Cafe! This is my last Chef in Residence post. Missy Tippens will be back next Friday! Thanks, ladies for having me.
This week I'm making avocado hummus from a Cooking Classy recipe shared by my daughter. My only variance is that I omitted tahini, and it's still delicious. Topping it off with EVOO is yummy! I am the only one in my house who eats this stuff, so it's all mine and I love hummus with pita chips or celery sticks.
Tahini is a Middle Eastern paste or sauce made from ground hulled sesame seeds.
You may use your food processor for this. I use my Ninja!
1 (15 oz) can chickpeas/garbanzo beans, well drained
2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
3 Tbsp olive oil, plus more for serving if desired
1 1/2 Tbsp tahini
3 Tbsp fresh lime juice (be generous-one lime is enough)
1 clove garlic, peeled (one clove is perfect)
Salt and freshly ground black pepper
1/8 tsp cumin (Do not omit)
1 - 2 Tbsp finely chopped cilantro leaves, for topping (optional)
Red pepper flakes, for topping (yum!)
Pulse chickpeas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.
Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with pita chips or tortilla chips.
Recipe Source: Cooking Classy
Delicious. This is a great party dip too. Prepare the night before. Let it chill and take it to a party at work or elsewhere.
Hummus fans seem to be pretty black and white. Either you like it or you do not. How about you??
Her current release, Rocky Mountain Reunion is available. And you can preorder her next release, Rocky Mountain Cowboy.