Avocado Cilantro Hummus
If you love guacamole then you most certainly will absolutely love avocado cilantro hummus, it is simply wonderful!
I happen to have found a very nice food processor for $53 the other day. It’s a Hamilton Beach one at Le Gourmet Chef store and it has made hummus so much easier for me to make. I have tried making hummus in my vita mixer and it gives it a very grainy texture, because it is a thick mixture and tends to get stuck with the style of blade the vita mix has. The food processor gives hummus a very nice creamy almost whipped texture if that’s what you like.
I started out my day by putting my garbanzo beans in the crockpot on delayed timer for 4 hours and then to cook for 4 hours.
I LOVE LOVE LOVE my Beyond Rice cooker! (I am becoming an electric gadget queen). I used to work for Pampered Chef, so I have a ton of handheld gadgets, but with my aching back, I need to speed up my time in the kitchen!
It is hard to write this post and nosh on this yummy hummus! Thanks to Siri for helping out. 😉
Let’s quit the small talk and get to the chase.
Ingredients for Soaking the Beans:
• 2 cups dry chickpeas (rinsed)
• 7 cups water or water and broth mix (I was out of broth and my beans still tasted pretty good).
• 2 cloves garlic, peeled and roughly chopped
• salt, pepper, onion powder, cumin, eyeball it.
Add all the above ingredients into your crockpot or Beyond Rice cooker and set for 3 to 4 hours delayed time and 3 to 4 hours cook time. Soaking your beans is important because chick peas/garbanzo beans are a very hard bean and takes its sweet time to be ready. You want to make sure that your beans are not hard when you are done because it will give a very sandy texture to your hummus.
When the beans are done cooking I do not drain them because I use the juice in my hummus for the additional flavor.
Ingredients for Hummus:
• 2 cups cooked garbanzo beans (if canned, rinse. If from crockpot method above, don’t rinse).
• 2-3 cloves peeled garlic
• Juice of 1 lemon
• 1 handful cilantro, rinsed
• 1 large avocado
• 2 Tbs water (I used mine from my crockpot bean juice)
• 3/4 to 1 tsp sea salt
• 1/2 to 3/4 tsp cumin
• 1/8 or more cayenne (depends on your level of spice).
Magic happens Here:
Add all the hummus ingredients above into the food processor and pulse or blend until everything is mixed together. If you are nervous about the amount of lemon juice or spices, start with a little bit and add more as you go along. Taste test to see if you need any extra ingredients because the original recipe I was going from was very bland.
Do not worry that you put salt in your beans when they were soaking and then you’re putting more salt in your hummus. I really needed to add a lot more salt because I started with 1/4 teaspoon in my hummus mix and added maybe 1/2 tsp to my crockpot.
I did not add cayenne to the hummus that I made because my doctor wants me to say away from it right now. But I’m sure it will taste absolutely fabulous with cayenne in it. 🙂
You will have extra beans left over from what you had soaked. That is awesome for another batch in case you devour this one and do not share with anybody else. Sharing is caring. 😉
I had gotten some kale at the farmers market last week but it was a very hot day and it wilted before it got home. So I was going to make my second batch as a kale basil hummus and I’m excited about that. If it is a success I will add the recipe to another blog post. 😀
As I’m eating this hummus and enjoying it very much, I just thought of a good idea of maybe adding a quarter slice of onion next time and it would give it a nice little kick! (I love onion in about all my savory dishes).
I hope you like this recipe and it encourages you to eat clean this autumn and to avoid junk food!
I just recently have tried fresh veggies with my hummus instead of rice crackers and I am loving it! Now I can enjoy cucumber with the rest of the masses. Yea!