Extra creamy avocado and chickpea hummus

This extra creamy avocado hummus is a delicate and tasty variation of the classic chickpea hummus. It is an easy, quick and healthy cold appetizer or side dish. It is perfect with sandwiches and canapés or to accompany raw vegetables, felafel or vegetarian burgers. This time I decided to use dried chickpeas instead of canned chickpeas and furthermore I decided to peel this legume to do justice to the avocado flavor and its texture so to make it as creamy as possible. It was a winning move because together with avocado, sesame cream (tahina), garlic and lemon juice, this hummus variant is rich but at the same time delicate and smooth.

Preparation extra creamy avocado chickpea hummus – cooking the chickpeas

The previous evening, soak the dried chickpeas in cold water. The chickpeas must soak for at least 12 hours.

The next morning, discard the water, rinse your legumes and cook them in lightly salted water following your favorite cooking method. I cooked my chickpeas in the pressure cooker for about 25 minutes. Cook the legumes until they become tender.

Now comes the step that takes some time in Cinderella style because you have to peel the chickpeas one by one. This step is absolutely optional but as I mentioned it guarantees that the hummus becomes extra creamy and without lumps.

Creamy hummus preparation

In a jug of a blender equipped with blades, combine your chickpeas, a peeled and pitted avocado, a small clove of garlic and tahini. The amount of tahini added depends on personal taste. For a hummus that contains avocado I have chosen to put only a spoon in order not to cover its delicate flavor with the taste of sesame.

Now add a nice pinch of salt, juice of half a lemon and a quarter of a glass of water. Blend, stop several times, clean the bowl with a spoon and blend again. Taste and add more salt if necessary. Add more water if you prefer a more spreadable and less dense hummus. Let the mixer work for a few extra minutes to get a better result.

Transfer to a bowl, pour over a few tablespoons of olive oil and decorate with some slice avocado and chili flakes. Hummus becomes better after a few hours when the flavors are able to blend.

Store in the refrigerator and consume within a couple of days.

p.s. If you liked this recipe with legumes, check out my hot recipe with lentils and chickpeas. Spiced Maroccan stew with chickpeas and lentils

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