Avocado Hummus {Vegan MoFo 2014# 2 }

Like Tofu, Avocado has also not been a regular in my Grocery list. Its not that I don’t like it, I just somehow fail to incorporate it in my diet that regularly. And then it gets pass its expiry date and I have to bin it away which I hate. So, I simply avoid buying it if I don’t have any particular dish in my mind for that week.

But hang on, I do like chickpeas and stuff made out of it. Hummus, of all the dip is my favourite but I have to have a day for that. Some days I eat it like crazy and some I cant even smell it. But yeah, it’s a sureshot way of boosting up your Protein intake for the day. Especially if you are a Vegetarian or Vegan.

This Avocado Hummus, I tried after looking at some recipe on Pinterest. I keep surfing through Pinterest while I am in train on my way back from the Office. Such an addiction ! Anyway, so I tried it and I must say it was the smoothest and creamiest I have ever had. It’s like guacamole and hummus in one, can be made in under 10 minutes and it makes for the perfect midday snack. If you make it to take to a party, you likely will be coming home without a drop left. I seriously could not stop eating it and I didn’t have to feel guilty about it since it’s a healthy dip . This definitely beats having potato chips dipped in a mayo loaded ranch dip for an afternoon snack, or that “healthy” Energy bar we like to reach for when we think we are too hungry to wait for dinner. You might just find yourself craving this just as much as guacamole and tortilla chips.

If you’d like the avocado flavour to shine through more you can reduce the tahini slightly but if you want it to have more of a traditional hummus flavour leave it as it is. I did add the cilantro ( coriander leaves ) to mine, but you may add Parsley instead.

This will be my second post for the Vegan Mofo 2014, which is the “Vegan Month of Food”. The first one I posted was Chili tofu which again, was done out of my comfort zone. I am simply  trying to get out of my shell and prepare/eat stuff that I don’t usually have in my daily life. I wont be turning into a complete Vegan soon enough, but then I am trying towards becoming one just for this month. That means I will be posting more Vegan recipes and articles and links about Vegan-ism and its benefits/effects etc. for the month of September.

Let me start with this amazing article I read on one of the fellow Mofo-ers on a “Beginners guide to become Vegan”. A very informative article which describes how and why is it important to become Vegan. Or even if you don't want to become one,  how to become more aware of what you eat. Effects and side effects of eating clean or otherwise considered healthy items. All these points and more informative stuff.. Hop on to Brand New Vegan to learn new things about Vegan-ism and healthy living. 

More from other Vegan blogs next time, off to the wonderfully wonderful recipe now. 

Prep Time: 4-5 minutes ( includes pressure cooking time ) 

Cooking Time: 3-4 minutes

Serves: 2-3 people

Cuisine:-  Middle Eastern origin 

Spice Level:  Very mild 

Recipe Level:  Easy 

Shelf Life: Up to 12 hours at room temperature, up to 3-4 days in the Fridge

Serving Suggestion:  Dig your Nachos, Pita bread or even Indian Chapathis. Can also be eaten as a Chutney 

Nutritional Facts:- Rich in Proteins, Vitamin E and Fiber

Recipe Source: Some pin on Pinterest 

What you need?

• 1 cup cooked garbanzo beans, drained ( 1 can of chickpeas )
• 1 very riped avocado, sliced
• 3 tbsp tahini paste ( *See notes ) 
• ½ lime, juiced
• ½  lemon, juiced
• ½ cup fresh cilantro ( coriander leaves )
• 3-4 whole garlic cloves
• ½  tsp salt
• ¼  tsp black pepper
• ¼  cup extra virgin olive oil = extra for drizzling on top 

How to make?

• Add all ingredients in a food processor. Whirl away until smooth.
• To serve, top hummus with fresh sliced avocados, chopped cilantro, drizzle of olive oil and some more garbanzo beans ( chickpeas ) 
• Serve fresh, at room temperature as dip with your snacks or crisps.

Notes and Tips: 

• What is Tahini Paste - Tahini is a popular staple in Middle Eastern, Greek, and East Asian cooking, made  from roasted and ground Sesame Seeds. It is also called Sesame Paste or Sesame Butter. It is like Peanut butter but made from Sesame Seeds. Tahini is relatively high in calcium and protein and is an excellent source of copper, manganese, amino acids, and omega 3 and omega 6 oils.
• Instead of coriander leaves ( cilantro ), you may add Parsley or even few sprigs of Mint leaves also taste great.
• You may also toast the minced garlic in some Olive oil and sprinkle on top.
• You may also sprinkle some paprika on top, if you like it more hot