If you like avocado and you like hummus, you’re going to LOVE this recipe! It combines the best of both for an appetizer that will knock your socks off. Or, like my husband, you can use the hummus as a spread on your meat sandwich or your veggie wrap.
- 2 (15 oz.) cans chick peas (also called garbanzo beans)
- 3 cloves garlic, finely minced
- 3-4 tablespoons fresh lemon juice (I used 3 tablespoons)
- 3 tablespoons tahini*
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ cup low-fat plain yogurt (or sour cream)
- 1 ripe avocado, skin and seed removed
Drain beans and rinse in a colander until water runs clear. Puree beans with garlic in a food processor.
Add remaining ingredients and blend until thick and smooth. Add more salt or lemon juice if desired. Transfer to a bowl, cover, and chill until ready to serve.
*NOTE: If you’ve never used tahini before, you can usually find it in the Asian section of your local grocery store or at most health food stores. Tahini is a paste made of ground sesame seeds. The jar I bought was about $8.00 but it lasts quite a while. And once you make hummus from scratch, you won’t ever want to be without tahini and garbanzo beans.