If you guys didn’t know, last Sunday was the Super Bowl. (I may have called it “Super Bowl Saturday” in a conversation … oops). And, as you all know, the most important thing about the Super Bowl is the food.
This year, my friend Ana and her boyfriend Jon hosted a bomb.com Super Bowl viewing party. And, being the hosts they are, they provided us with a feast complete with cold Coronas, the best pulled pork sandwiches ever and the chewiest peanut butter cookies for dessert. Each of us contributed a food item to the list (including these cute football-themed deviled eggs), so needless to say, I left Ana’s place feeling pretty stuffed.
I’ve seen a few avocado hummus recipes floating across the web, so I decided to test my hand at making some. And though the hummus turned out pretty nicely, I do have a few notes for anyone who cares to try and make some.
- This is a hummus, not a guacamole. Therefore it will taste more like hummus with a hint of avocado flavoring than your traditional chips and guac.
- For smoother hummus, you will want to de-shell the garbanzo beans. (De-shelling the beans isn’t required, though it will make your hummus less chunky). To do this, place the garbanzo bean between your thumb and forefinger and roll gently. After the first five or so, I found my rhythm and de-shelled the rest in about 15 minutes.
- I wanted my hummus to be healthier than the average store-bought hummus, so I added less olive oil than recommended. You can always drizzle more oil, though when I asked Marta to taste test, she approved. And, as you guys know, when something is Marta-approved, I don’t mess with it anymore.
1 Can of Organic Garbanzo Beans, de-shelled
2 Ripe Avocados
1 Tbsp. of Tahini
~½ Cup of Olive Oil
1 ½ Limes, juiced
A Handful of Cilantro
Place all the ingredients minus the olive oil in a food processor and blend until combined. Slowly add the olive oil a quarter cup at a time and blend until smooth consistency is reached. Garnish with cilantro and serve.
Makes approximately 3 cups.