AVOCADO HUMMUS BOWL
The hummus in this recipe has many traditional ingredients, including tahini, olive oil and lemon, and one not so expected ingredient: avocado. The creamy avocado adds a soft green color, rich flavor and enough natural fat to be able to cut back on the olive oil needed to whip up smooth and luscious.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chickpeas and 2 tablespoons of the reserved liquid from the can in a food processor. Add half of the avocado, the tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 3/4 teaspoon salt and a few grinds of pepper and process until mostly smooth, scraping down the bowl occasionally. Add 2 to 3 ice cubes and process until fluffy and smooth, adding 1 to 2 more tablespoons chickpea liquid if the hummus is too thick. Season with salt and pepper and add 1 more tablespoon lemon juice to taste, if needed.
- Combine the carrots, cucumber, radishes and microgreens in a medium bowl. Drizzle with the remaining 1 teaspoon each lemon juice and olive oil and season with salt and pepper; toss gently.
- Divide the hummus among shallow bowls, using the back of a spoon to make space for the vegetables. Add the vegetables to the bowls, then thinly slice the remaining avocado half and add to the bowls. Sprinkle the vegetables with the everything seasoning and a pinch of salt. Drizzle with more olive oil and serve with bread.
Nutrition Facts : Calories 370, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 630 milligrams, Carbohydrate 26 grams, Fiber 9 grams, Protein 10 grams, Sugar 5 grams
QUICK AND EASY AVOCADO HUMMUS
Serve with dippers. Keeps well, tightly covered, in the fridge for 1 to 3 days.
Provided by Julie Hubert
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 10m
Yield 24
Number Of Ingredients 10
Steps:
- Place chickpeas, water, tahini, lime juice, salt, garlic, and cumin in a food processor. Puree until smooth, about 2 minutes. Add avocados, spinach, and olive oil; puree until creamy, 2 to 3 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5 g, Fat 4.6 g, Fiber 2.1 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 122.3 mg, Sugar 0.2 g
AVOCADO HUMMUS
Steps:
- Combine the hummus, avocados, lemon juice and cayenne in a food processor and puree until smooth; add salt to taste.
- Transfer the hummus to a shallow bowl. Drizzle with a little olive oil and sprinkle with a little cayenne. Serve with the assorted sliced vegetables.
AVOCADO HUMMUS
Provided by Martina McBride
Categories appetizer
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Combine the beans, avocados, parsley, lemon juice, salt, cumin, pepper, garlic and 3/4 cup of the cilantro in a food processor. Pulse 2 to 3 times, or until the mixture is coarsely chopped. Gradually add the olive oil and process until the mixture is creamy. Transfer to a serving bowl. Sprinkle with the queso fresco and garnish with the remaining 1/4 cup cilantro leaves. Serve with tortilla chips.
GREEN AVOCADO HUMMUS
This is a delicious and unusual hummus recipe that comes courtesy of Linda McCartney (with a few changes). She notes that adding a few chopped fresh spinach leaves will enhance the green color.
Provided by flower7
Categories Beans
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a food processor and puree until well mixed and smooth.
- Season to taste with salt and pepper, adding more lemon juice if necessary.
- Transfer to a storage container, cover, and chill in the refrigerator until ready to serve.
AVOCADO HUMMUS
I thought I had tasted great hummus, until I discovered avocado hummus. A long standing avocado lover from way back, I now have a new way of eating this tasty little green fruit. This recipe has been adapted from acozykitchen.com.
Provided by Bev I Am
Categories Avocado
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a food processor, combine garlic, chickpeas, lemon juice and zest and 2 tablespoons of tahini.
- Blend until smooth: add salt (to taste).
- Add avocado to chickpea mixture in food processor and process just until smooth.
- Taste to add salt, if desired.
- Transfer to serving bowl; top with olive oil.
- Serve with tortilla chips, pita slices or your choice of crackers.
- Makes about 2 cups.
Nutrition Facts : Calories 732.7, Fat 45.9, SaturatedFat 6.5, Sodium 952.9, Carbohydrate 72.8, Fiber 25.1, Sugar 2.1, Protein 17.7
AVOCADO HUMMUS
This took me less then 5 minutes to throw together but it took an hour to chill. To put it on turkey sandwiches was given by TexasHurricane in her review. I think I found this on an Avocado web site.
Provided by Manami
Categories Lemon
Time 1h15m
Yield 2 cups, 13 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except crackers in blender or food processor container; cover.
- Blend until smooth.
- Place in bowl; cover with plastic wrap and refrigerate for at least 1 hour.
- Top each cracker with a generous tablespoonful of avocado mixture or let the guest's do it for themselves.
- Serve at once.
Nutrition Facts : Calories 50.2, Fat 2.5, SaturatedFat 0.3, Sodium 66.3, Carbohydrate 6.3, Fiber 1.9, Sugar 0.3, Protein 1.3
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