Extra creamy avocado and chickpea hummus
Super creamy and delicate chickpea and avocado hummus recipe. Hummus recipe with dried or canned chickpeas and tahini.
Ingredients
- 1/2 cup of dried chickpeas
- 1 medium avocado
- 1 small clove of garlic
- 1 - 3 tablespoons of tahini
- juice of half a lemon or more
- water
- salt
- olive oil
Instructions
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.
Notes
Cooking time for the chickpeas first soaked for 12 hours from 25 minutes to one hour.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 3personsCalories: 111kcal
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