Avocado hummus

I live in Sweden, the land of meatballs! Seriously, if there is one food from Sweden that everybody knows it will be meatballs. Ikea has helped to spread the word and serves Sweden’s national dish in its restaurants all over the world, always accompanied by mashed potatoes, gravy and lingonberry sauce. Ever since I moved to Sweden I stopped making my own meatballs. Why bother, if every supermarket has at least 5 brands to choose from, after all? Then one day, browsing the frozen section at the supermarket, I decided to buy different balls for a change and picked a package of frozen falafel.

I had never had falafel at home before. This was the type of food I was used to getting from Middle-Eastern restaurants and kebab trucks. Being able to warm up my falafel in my own oven and enjoy them at home was a pleasant surprise to me. That time, I took home also an eggplant dip from Lebanon and enjoyed my falafel together with it.

Needless to say, since I discovered frozen falafel at my local supermarket, I’ve been buying them regularly and I always have a supply of falafel in my freezer. Although I love the Lebanese dips I find there as well, I wanted to try and make my own hummus for a change. I remember seeing somewhere a picture of avocado hummus, so I decided to give it a try.
avocado hummus

Avocado hummus (serves 2-3):

  • 240 g chickpeas
  • 1 1/2 tbsp tahini
  • 3 tbsp olive oil
  • 1/2 lime (squeezed)
  • 1/2 clove of garlic
  • 1 avocado
  • salt to taste
  • 1/2 tsp chopped cilantro
  • freshly ground pepper
  • 1/2 shallot

Combine chickpeas, tahini, olive oil, garlic and lime juice, and blend until smooth. This can be either done in a food processor or with a blender. I started in my food processor, but since it’s very small and not so powerful (I mostly use it to grind nuts) and its blades were getting stuck, I transfered everything in a bowl and continued with my hand blender. Next, add the avocado and blend it in. Make sure that all the ingredients are well mashed together and a creamy texture is reached. Add salt, cilantro and pepper and mix by hand, adjusting the salt according to taste. Lastly, mince the shallot in fine pieces and soak it in ice water for about 10 minutes, this will reduce its intensity. Drain it and sprinkle over hummus, along with some olive oil, as a finishing touch.

avocado hummus avocado hummus

This home-made hummus is great as dip for your falafel or pita bread. The avocado, besides giving it a nice green tone, plays a big role in making the final product exceptionally rich and creamy. Now that I have a whole jar of tahini, this avocado hummus was just the first of a long series of experiments at making home-made hummus.

3 thoughts on “Avocado hummus

  1. I love avacodo, I love hummus and I love meatballs…thank you for this great recipe..I have a few avocados that are ‘peaking’ and I now what I will be eating tonight;0) xo Johanna

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