Avocado Lime Hummus
In the World According to Allison, nothing comes close to making me think of summer like avocados and lime. If it was up to me, I’d put avocado and lime in everything. Partly because I love the combination of creamy avocado and lip-puckering lime and partly because no matter what you put them in, the addition of avocado and lime makes any dish an automatic match for a margarita. Don’t even get me started on those. My love affair with margaritas will be a topic for another day, or several, likely. But at risk of getting completely derailed, let’s get back to avocado and lime.
First, however, we need to talk about hummus. In what I am calling my Relatively Recent Recommitment to Health & Fitness, or RRRH&F, for short, I have tried adapting my diet to include 5 smaller mini meals instead of 3 ginormous ones. I’ve been doing this for several months now, and I am consistently surprised by how little I need to eat and still feel satisfied. The hardest part was resetting my brain to understand that I didn’t need a thermos of soup, plus a salad, plus yogurt, plus fruit, all for lunch. I was eating healthy foods, just entirely too much of them at one time. Which brings me to hummus. It’s one of my go to snacks/mini meals because it’s delicious and it makes me want to eat fresh vegetables. And because it’s one of those things you make a batch of at the beginning of the week and Bam! You’re good to go for one of your daily snacks for the next few days.
Last weekend, our weather was nothing short of spectacular here in Pennsylvania. Apparently the warm weather went to my head because I found a sale on avocados and I went a little avocrazy. As I’ve said, avocados make me think of margaritas, which makes me think of summer, and if you put it all together, it’s one big bowl (or glass) of happy. Over the weekend, I put avocado in my green smoothies (awesome), I mixed avocado with whipped cottage cheese and oranges (that one needs work) and I mixed it in with my weekly hummus. And because avocados need lime, I put that in the hummus too, and ta da! Avocado Lime Hummus was born, and I became a devotee. Make it. Love it. Have it with a margarita. Be happy.
- 1 15 oz. can chickpeas
- 2 T. tahini
- 1 medium avocado
- 1 T. olive oil
- 2 tsp. minced garlic
- 2 limes
- 2 tsp. kosher salt
- 1. Drain chickpeas, reserving liquid.
- 2. Zest and juice both limes. You should end up with approximately 2 tsp. zest and 2 T. lime juice.
- 3. Combine chickpeas, lime juice, zest, and all other ingredients in the bowl of a food processor. Process on high, adding reserved liquid from chickpeas (I used 3 T.), until it reaches your desired consistency.
- 4. Serve with assorted vegetables and/or tortilla chips.
- Hummus keeps well for several days in the refrigerator.
- Nutrition Information based on a serving size of 2 Tablespoons.