Avocado Hummus (quick & easy)

It's a wonderful dip with pita chips, but can also be a way to add some healthy fats to a sandwich or salad.

Whether you like it with or without garlic, more or less tahini, the idea is to let the avocado shine while maintaining that unique hummus flavor. 

What is hummus?

Hummus is a middle eastern wonder of an appetizer or dip that comes together in a few minutes. It has few ingredients, but chickpeas and tahini (a slightly bitter paste made from sesame seeds) are a must.  

Some say that the secret to creaminess is a good food processor and peeling the garbanzo beans, one by one, but I hardly ever do that.

The avocado, being the good fat it is, adds a layer of unctuousness to this dip, which is very welcomed. A healthy collateral benefit.

Ingredient list

• Fresh avocados: Haas avocados, the small, dark ones, are highly recommended instead of the large, greener ones. Though it's a matter of personal taste, these small ugly things have the best flavor and less water content, and that makes a difference. 
• Tahini: is a sesame paste that gives the hummus that distinct smoky flavor. It's found in many grocery stores, middle eastern markets, and online.
• Chickpeas: also called garbanzo beans, they are used cooked. You can use canned (like Goya organicc chickpeas) or dried garbanzo beans that have been hydrated for several hours and cooked until tender. I prefer the latter for flavor but use both depending on the time I have available.
• Lemon juice: it adds some necessary acidity and is used freshly squeezed.
• Olive oil: use the best brand you can afford, as the flavor is a big part of this homemade hummus.
• Salt: I like to use kosher salt. But regular table salt works just fine.
• Black pepper.

See the recipe card towards the end of this post for quantities.

Choosing avocados

It's essential to choose just-ripe avocados for the best result. 

• The stem at the top should come off easily and reveal a light spot. If the spot is brown the avocado is probably a little over-ripen (image left below). 
• An avocado that is ready to be eaten is slightly soft but not mushy; when you lightly press it barely gives.
• The skin might be black but not always completely, some dark green might still be there. If you open it, it has green and yellow parts, but not brown ones (image below, right).

How to cook dried garbanzo beans

1. Rinse 1 cup of dried beans in cold water and pick out any debris or damaged beans.
2. Soak them in cool water overnight, or for at least 8 hours. Cover them an inch or two above the beans. This will help them cook faster and more evenly.
3. Drain the soaking water and rinse the beans again. They will be puffed as they will have absorbed liquid.
4. Cook in a large pot with 4 cups of water and 1 teaspoon of salt. Let the beans simmer for 60 to 90 minutes, or until they are tender. Skim off any foam that forms on the surface of the water.
5. Drain them and rinse under cold water before using them.
6. Store in an airtight container in the refrigerator for several days. I like to add some olive oil before storing.

How to serve it

• Tortilla chips: the store-bought kind is a great way to make your life simpler instead of making homemade pita chips.
• Pita chips: are a breeze to make in the oven with olive oil, salt, pepper, and smoked paprika. Take pita bread and cut it into triangles. If you take the time to bake them at a low temperature, they will keep in a tightly covered tin for weeks. But if in a hurry, you can bake them faster, like you would toast, and eat them immediately. 
• In a salad: a few tablespoons of this creamy dip is great for adding to simple salads or part of a healthy antipasto platter. You can add more oil and water and make it thinner, but be careful not to add too much and lose flavor.