Avocado hummus combines creamy avocado with classic hummus ingredients. This recipe adds lime and cilantro for a fresh twist on a familiar dip.
Key takeaways
- The key to creamy avocado hummus is creating a stable emulsion using tahini and avocado as emulsifiers.
- Process ingredients until smooth, gradually adding liquids to achieve the right consistency.
- Troubleshoot thickness by adjusting liquid or chilling; address off-flavors by checking ingredient freshness.
- Substitutions for tahini, lemon juice, olive oil, and avocado are possible but will alter the final flavor and texture.
Creamy Avocado Hummus: Your New Obsession!
Ingredients
Method
- Drain and rinse the can of chickpeas thoroughly.
- Pit and scoop out the flesh of the medium avocado.
- Combine the drained chickpeas, avocado flesh, garlic clove, lemon juice, kosher salt, olive oil, and tahini in a food processor.
- Puree until smooth and creamy, scraping down the sides as needed. Serve immediately or chill before serving with desired accompaniments.
Notes
– If you prefer a thinner consistency, add a tablespoon of water or more lemon juice until desired texture is reached.
– Store leftover avocado hummus in an airtight container in the refrigerator for up to 3 days. Press a piece of plastic wrap directly onto the surface to prevent browning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The Technique: Achieving Creamy Emulsion
The magic behind this avocado hummus lies in creating a stable emulsion. An emulsion is formed when two liquids that normally don’t mix, like oil and water-based ingredients (from the chickpeas and avocado), are combined with the help of an emulsifier. In this recipe, both the tahini and the lecithin naturally present in the avocado act as emulsifiers. Tahini, made from ground sesame seeds, is rich in lecithin, which helps bind the fat from the olive oil and avocado with the water content of the chickpeas and lemon juice. The key is to process these ingredients until they are thoroughly combined and the mixture becomes smooth and creamy. Starting the blending process with the drier ingredients (chickpeas, garlic, salt) and gradually adding the liquids (lemon juice, olive oil) and the avocado helps the blender blades effectively break down the solids and incorporate the fats, leading to a cohesive and velvety texture. Over-processing can sometimes lead to a gummy texture, so blending until just smooth is ideal.
Troubleshooting
- Problem: Hummus is too thick. Fix: Gradually add a tablespoon of water or more lemon juice while blending until the desired consistency is reached.
- Problem: Hummus is too thin or watery. Fix: Chill the hummus in the refrigerator for at least 30 minutes; it will thicken as it cools. If still too thin, you can try blending in a tablespoon of additional tahini or a few more chickpeas.
- Problem: Hummus has a bitter or off-flavor. Fix: Ensure your avocado is ripe and not overripe, as this can impart bitterness. Also, check that your chickpeas are fresh and not expired.
- Problem: Hummus is not smooth enough. Fix: Ensure all ingredients are well-processed. If using a food processor, scrape down the sides of the bowl frequently. For an ultra-smooth texture, consider passing the hummus through a fine-mesh sieve after blending.
Substitutions
- Tahini: If you don’t have tahini, you can substitute it with an equal amount of unsalted, smooth peanut butter or almond butter. The flavor profile will change, becoming nuttier, but it will still provide emulsification.
- Lemon Juice: Fresh lime juice can be used instead of lemon juice. It will lend a slightly different, brighter citrus note to the hummus.
- Olive Oil: While olive oil contributes significantly to the flavor and texture, you could use a neutral oil like avocado oil or grapeseed oil. The hummus might be slightly less rich in flavor.
- Avocado: For a similar creamy texture without avocado, you could try using 1/4 cup of plain Greek yogurt or silken tofu. The color will be different, and the flavor will be altered.
Pro tips
- For extra smooth avocado hummus, process for an additional minute, scraping down the sides as needed.
- If you prefer a thinner consistency, add a tablespoon of water or more lemon juice until desired texture is reached.
- Store leftover avocado hummus in an airtight container in the refrigerator for up to 3 days. Press a piece of plastic wrap directly onto the surface to prevent browning.
This avocado hummus is a simple yet spectacular recipe that will quickly become a favorite. Enjoy its creamy texture and fresh flavors with your favorite dippers!
Frequently asked questions
How do I get the smoothest avocado hummus?
For the smoothest texture, ensure your avocado is perfectly ripe and blend all ingredients thoroughly. Scrape down the sides of your food processor or blender multiple times. For an ultra-smooth finish, consider passing the blended hummus through a fine-mesh sieve.
Can I make this avocado hummus ahead of time?
Yes, avocado hummus can be made ahead. Store it in an airtight container in the refrigerator for up to 2-3 days. The avocado may cause some browning on the surface; stir it in before serving or press plastic wrap directly onto the surface to minimize oxidation.
What if my avocado hummus tastes bitter?
A bitter taste often comes from an underripe or overripe avocado. Ensure you are using a perfectly ripe avocado. Also, check the freshness of your chickpeas and tahini, as old ingredients can sometimes impart off-flavors.
How can I make avocado hummus without tahini?
If you’re out of tahini, you can substitute it with an equal amount of smooth, unsalted peanut butter or almond butter. This will change the flavor profile to be nuttier but will still help create a creamy emulsion for your hummus.
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