I don’t know about your house, but mine is a whirlwind of red and green this time of year, with some gold and silver sprinkled on top. I’m deep in the sea of wrapping and decorating and card-writing, and as a result there are some nights when the Southern husband doesn’t get a regular cooked dinner on a plate. Nope, there are some nights when I whirl up avocado hummus in the food processor and serve it up with some tortilla chips and a swirl of Sriracha sauce on top. Hey, it’s red and green! And he never seems to mind.
We are big hummus lovers in my house. We love the traditional five minute kind that I make regularly, either to eat with pita chips or to slather on sandwiches. But when I want to shake things up a little hummus-wise, I substitute a couple of avocados for the tahini, and things take on a whole new personality. The avocado adds a creamy, silky taste and texture, and if you drizzle a little Sriracha sauce on top you get a little sneaky heat in with the whole thing.
And since we are smack in the middle of the holidays, did I mention the whole red and green thing?
So go ahead. Shake up your hummus.Print
- One 15 ounce can chick peas, drained and well rinsed
- 2 ripe avocados, peeled and pits removed
- Juice from one lime
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 4 tablespoons olive oil
- Olive oil and Sriracha sauce for drizzling
- Put chick peas, avocado, lime juice, salt and cumin in a food processor. Process until smooth.
- With processor running, pour olive oil in through the feeding tube. Process for another 30 seconds. If the hummus is too thick for your liking, add water by the tablespoon until it is the consistency you like.
- Spoon into a bowl, drizzle more olive oil and Sriracha sauce on top, and serve with tortilla or pita chips.