This recipe from avocado hummus It is a perfect mix of two gastronomic cultures that have a lot to offer: Oriental and Latin American cuisine. On the one hand, hummus is a recognized chickpea puree that has already been placed in the taste of millions of people around the world. On the other hand, mashed avocado is commonly known as guacamole and is one of the pillars of Mexican cuisine that is best known abroad.
Having said all of the above, today we propose this interesting combination of avocado hummus It comes with a touch of spicy, which makes it even more attractive. The recipe is ideal to serve as part of a snack table along with some crackers or corn chips at snack time.Live to the PalateRecipe of fried green bean cupcakes: a fun way to cook this vegetable
IngredientsFor 6 people
- Cooked chickpeas canned 200 g
- Avocado 1
- Extra virgin olive oil 45 ml
- Garlic clove 1
- Lemon 0.5
- Ground dried chili 3 g
- Ground black pepper
How to make avocado hummusDifficulty: Easy
- Total time 15 m
- Elaboration 15 m
We start by mashing the cooked chickpeas with the garlic clove and a tablespoon of olive oil in a food processor or robot. When we have obtained the consistency of a fine puree, we season it with spices and a little pepper. Peel the avocado, remove the bone and cut it into pieces.
We now add the avocado and the second tablespoon of oil to the chickpea puree and we crush everything again for a minute. Add the lemon juice, dried chili powder and adjust the seasoning with a little salt if necessary. Crush one last time and serve sprinkled with the rest of olive oil and sprinkled with a little more chili if we want a more spicy tad.
With what to accompany the avocado hummus
He avocado hummus It is perfect to share at snack time with a few pieces of toast or some Mexican corn tortilla chips. Of course, you could also serve it as a side dish of a plate of roast beef or white fish and it will taste equally delicious. You can prepare it in advance and refrigerate it in a container with a lid for a day or two at most.