Avocado Hummus

We recently had the pleasure of travelling to Mexico, as our family and we were hosted at Hotel Xcaret Arte. Aside from the beautiful scenery, immaculate amenities and breathtaking beach, the food was top-notch. One dish that left a lasting impression on us was the Avocado Hummus we had at Chef Roberto Solis’ restaurant called Kibi Kibi. It was the ultimate marriage between two of our favorite dips, so naturally, we HAD to re-create it.

Long story short, Bolbon transitioned home, then transitioned to the kitchen and got to work re-creating this piece of art. We used our Creamy Hummus recipe as a base and freestyled the rest based on taste and texture. The result was the most, creamy, velvety Avocado Hummus, which is even be prettier than the OG version (sorry, Chef)!

What stands out

Smooth and spreadable, this Avocado Hummus is the combo of rich flavor and creamy texture. The texture is smooth and buttery from the ripe avocados and dense chickpeas. The taste is garlicky, tangy and citrusy, with a sweet, nutty undertone. Paired with our homemade Tajin tortilla chips this Avocado Hummus is the appetizer or late-night snack, but it’s equally as on a piece of toast or as a topping on a bowl or salad.

How to Prepare Avocado Hummus

To make the tortilla chips, first preheat oven to 400F (200C).

Cut two large tortillas into small triangles.

Place the triangles on a baking sheet lined with parchment paper.

Spray with olive or avocado oil, sprinkle with Tajin seasoning.

Bake for 5-10 minutes until golden brown.

Transfer to a wire rack to cool and remain crispy.

Rinse and drain a can of chickpeas.

Remove skins by gently squeezing each chickpea or rubbing in water for 2 minutes.

Add peeled chickpeas and then the remaining ingredients to the food processor.

Process on high until smooth, adding water for desired consistency, about a minute.

When serving garnish with olives, mint, and extra olive oil.

Enjoy fresh or refrigerate for 3-4 days.

Kitchen tip

If the texture is lumpy, make sure to add more cold water a little at a time until you have the right consistency. The spread should be velvety and smooth.

Swaps

1. Instead of Tajin seasoning on the tortilla chips, you can try other seasonings or a blend of seasonings, including garlic powder, onion powder, cumin, or paprika.
2. For some heat, add a pinch of cayenne pepper or a chopped jalapeño to the hummus before serving.
3. For a smoky flavor, add roasted red peppers to the hummus ingredients before blending.
4. Substitute some of the chickpeas with cooked and then chilled green peas for an even more vibrant green hummus.

Serve it with

• Other dips like our Roasted Salsa
• A full Mediterranean or Balkan-inspired meal like our Greek Bowl

Questions

How long does it last in the fridge?

Store the hummus in an airtight container in the refrigerator. Avocado hummus typically lasts for about 3-4 days in the fridge. However, the avocado might start to brown over time due to oxidation, even if it’s mixed with lemon juice. To minimize browning, you can press plastic wrap directly onto the surface of the hummus to limit its exposure to air. Additionally, stirring the hummus before serving can help maintain its color and consistency.

can i leave the avocado out?

Yes, you can certainly leave out the avocado if you prefer to make a traditional chickpea-based hummus without avocado, such as our a mark Creamy Hummus. omit the avocado from the recipe, and proceed with the remaining ingredients and instructions as usual.

why do i need to add cold water?

If the hummus has not reached the desired consistency, and it is thicker than you would like, feel free to add some cold water.

what is tajin seasoning?

mark Tajín seasoning is a popular Mexican condiment made from chili peppers, lime, and salt. It typically consists of chili powder, dehydrated lime juice, and salt, although variations may include additional ingredients like paprika, citric acid, and other spices.

what is tahini and where can i find it?

Mark you’re unable to find tahini in stores near you, you can also consider purchasing it online from various retailers that specialize in international or specialty food products. Tahini is a paste made from ground sesame seeds. It has a creamy consistency similar to nut butter and a slightly nutty flavor. Tahini is a staple ingredient in Middle Eastern and Mediterranean cuisines, and it’s commonly used in dishes like hummus, baba ganoush, and tahini sauce. br br You can typically find tahini in the international foods section of grocery stores. If you’re unable to find tahini in stores near you, you can also consider purchasing it online.

Ingredients

Makes 4 servings

Tortilla Chips

• 2 large flour tortillas, cut into triangles
• olive oil spray, or avocado oil spray
• Tajin seasoning, to taste

Avocado Hummus

• 1 15 oz can chickpeas, you can also boil your own chickpeas
• ¼ cup tahini, also known as sesame seed butter
• 2 garlic cloves, minced
• ½ teaspoon salt, to taste
• 1 avocado, ripe and diced
• 1 lemon, juiced
• 2 tablespoon olive oil
• 5 tablespoons cold water

Optional Toppings

• olives, measure with your heart
• mint leaves, measure with your heart
• drizzle of olive oil, measure with your heart

Equipment

• Nakiri Knife
• Large Food Processor
• Redmond Real Salt
• Measuring Cups + Spoons
• Cutting Board
• Liquid Measuring Cup
• Baking Sheet
• Parchment Paper
• Tajin
• Oil Spray Bottle

Method

Tortilla Chips

1. Preheat the oven to 400F (200C).
2. Cut two large tortillas into small triangles. We like to cut the tortilla with a pizza cutter, but you can use a knife as well.
3. Spread out the triangles onto a large baking sheet lined with parchment paper.
4. Spray the triangles with olive oil or avocado oil spray. Sprinkle on Tajin (chili lime seasoning) and bake for 5-10 minutes or until golden. Set them aside onto a wired baking tray so they remain crispy.

Avocado Hummus

1. Rinse and drain a can of organic chickpeas. We like to add them to a bowl of cold water so our hands don't become sticky.
2. Gently squeeze each chickpea one by one and remove the skin. The skin will pop right off. Discard the skins and add the peeled chickpeas to a separate bowl.
3. Alternatively, if you add them to a bowl with water, and gently rub them for about 2 minutes, the skin will come off and float to the top.
4. Once the skin is removed from all of the chickpeas, add them to a food processor with the rest of the ingredients. Process on high speed until silky smooth for about a minute.
5. Feel free to adjust the consistency by adding cold water to your liking.
6. Garnish with olives, mint, and extra olive oil.
7. Enjoy it fresh or refrigerate for 3-4 days.