Avocado Hummus
This Avocado Hummus will just blow your mind!
Classic hummus is simple delicious with its deep cumin flavour. Beetroot hummus is really surprisingly hearty and yummy. But today’s Avocado Hummus is a total winner.
Tons of lemon juice and fresh basil make it amazingly refreshing and avocado gives it such smooth texture.
Avocado is rich in healthy fats, mono unsaturated ones, suporting cardiovascular health. They are loaded with antioxidants, vitamin E and beta carotene helping digestive and skin health.
So far, so good, but did you know you can also eat the avocado seed? It is loaded with 70% of the antioxidants found in the whole avocado. It’s a great source of soluble fibre. To eat it, you will need to ground the clean seed, previously chopped, in a heavy food processor. You can enjoy it raw or cooked. Raw will last about 3 days in the fridge; if you prefer it dry, you need to bake it at 60ºC for 14 hours, and it can last up to 6 months. Add it to salads, smoothies, granola, mix it with other spices, seeds or nuts.
Hope you enjoy these two recipes as much as I do. Please tag your photos on Instagram #healthyforkful so I can see your yummy creations!
- 400 gr chickpeas cooked
- 60 ml lemon juice
- 1 1/2 tablespoon tahin
- 300 gr avocado, peeled and without seed
- 1 handful basil, or mint
- 125 ml extra virgin olive oil
- a pinch salt
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Blend all ingredients in a food processor, except for the olive oil.
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Slowly add the olive oil.
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Serve with a drizzle of olive oil.