Avocado Hummus

Just a quick post today because the next couple posts I'm planning have some pretty obscure ingredients... This is a dip that I made when I was given a huge sack of avocados at a market for £1. It's very healthy; full of good fats and a decent amout of protein from the cannellini beans. What's more, it's very customisable as you can easily swap out a few of the ingredients for ones you have at hand; haricot or butter beans will do if you don't have any cannellini beans, lemon juice if you have no limes.. you get the idea. Oh, and I love the kick that lingers from the cayenne pepper, but definitely skip (or halve) it if you're not good with hot food!

Recipe
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Avocado Hummus

Yield:
One medium mixing bowl of dip
Hand-on time:
10 mins
Hands-off time:
0 mins

Ingredients:

4 ripe avocados
limes, juice of
¾ tsp salt
2 400g/15-ounce tins cannellini beans, rinsed and drained
1 garlic clove, crushed or grated
½ tsp cayenne pepper (optional)
2 tbsp flat-leaf parsely, chopped
2 tbsp fresh coriander (cilantro), chopped

Process:

  1. Scoop out the avocado flesh into a large bowl (if you don't own a stick blender, scoop the flesh into a food processor).
  2. Add the rest of the ingredients and, using the stick blender, blitz until smooth.
  3. Eat straight away with crackers or pita, or use as a spread in sandwiches and wraps. If making in advance, store in an airtight container and squeeze some lemon or lime juice over the surface to stop it going brown.
Oil Free Avocado Hummus | Discover Delicious | www.discoverdelicious.org | Vegan Food