I get that there are lots of different ideas about the texture of hummus out there and I wish I could say I’ve tried them all (because I love hummus THAT MUCH). And while I respect probably about 90% of those ideas about what hummus should feel like, I have a thing for the perfectly smooth kind with no hint of graininess. No chunks. Just soft, silky, creamy hummus. This is that hummus.
With the really wonderful addition of avocado, which transforms this into some sort of weird hummus-guacamole hybrid situation. Honestly, I would be more skeptical of it except that it tastes so good I’ve been sneaking spoonfuls of it out of the fridge all week.
So here’s the trick. You have to individually peel each garbanzo bean. It sounds like a lot of work and it is. But it isn’t so much work that I won’t be doing it every time I make hummus for the rest of my life.
In addition to the creamy texture and well-balanced flavor, like most hummus, this stuff is gluten free, vegan, and packed with plant-based protein and healthy fats.
- 2 ½ tablespoons tahini
- 3 tablesoons olive oil
- 3 tablespoons lemon juice
- 1 large hass avocado
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon cumin
- 15 ounce can chickpeas (skins removed for extra creamy hummus)
- 2 tablespoons water
- fresh ground black pepper
- red chili flakes
- In the bowl of a food processor, blend together the tahini, olive oil, lemon juice, avocado, garlic, salt, and cumin. Run until completely smooth.
- Add the chickpeas and continue to process until completely smooth. Add water, a bit at a time until it reaches your desired consistency. Taste and adjust the seasonings. I added a little bit more lemon juice and salt.
- Transfer to a bowl and garnish with additional olive oil, fresh ground black pepper, and red chili flakes.