Avocado Hummus Recipes

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.

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.

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.

Steps:

• Puree 2 avocados and 1/2 jalapeno pepper in a food processor. Stir in a 7-ounce tub of hummus, a pinch of salt and a squeeze of lemon juice. Garnish with chopped cilantro and serve with celery sticks.

Steps:

• For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.
• In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
• For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
• Spoon the hummus into a serving bowl and serve the pita chips alongside.

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.

Steps:

• Blitz together the avocado, chickpeas, garlic, chilli flakes and lime juice, and season to taste. Top the hummus with the coriander leaves and a few more chilli flakes, and serve with the carrot, pepper and sugar snap crudités. Make the night before for a great take-to-work lunch.

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.

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.