I considered hummous, but that didn't quite hit the spot. Nor did guacamole. But how about a combination of the two? Well, why not? So here's what I came up with!
I took a can of chick peas and drained them, reserving about a tablespoon of the liquor. Two avocados, a few cloves of garlic and the zest and juice of an organic, unwaxed lemon.
The chick peas and liquor and crushed garlic cloves are whizzed in a storage container.
I then added the zest and juice of the lemon and whizzed again.
Then I added the avocado chunks to the container
and blitzed it again. Isn't it a lovely pale green?
I served it with assorted salad leaves and halved cherry tomatoes, with a few chives to top it off. Delicious, quick and easy :)
As a bonus, it was also delicious later atop a jacket potato, popped under the grill. I'm very pleased with it, and will make it again.
Like the idea. Can you taste the avocados? Not keen on them on there own, but use them for a chocolate dessert (mixed with sweet freedom or agave and cocoa) and I can't taste them.
ReplyDeleteOddly, I had (commercially produced) avocado hummus a couple of weeks ago at a friend's house! xxx
ReplyDeleteHi Sandra, no, you don't taste avocado, but you get the lovely green colour, and all the vitamins and minerals, and it makes for a smooth pate, too:)
ReplyDeletehummus and avocado are two of my favorite foods...i'll have to try combining them! looks delicious.
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