AVOCADO HUMMUS

Just a quick post today because the next couple posts I'm planning have some pretty obscure ingredients... This is a dip that I made when I was given a huge sack of avocados at a market for £1. It's very healthy; full of good fats and a decent amout of protein from the cannellini beans. What's more, it's very customisable as you can easily swap out a few of the ingredients for ones you have at hand; haricot or butter beans will do if you don't have any cannellini beans, lemon juice if you have no limes.. you get the idea. Oh, and I love the kick that lingers from the cayenne pepper, but definitely skip (or halve) it if you're not good with hot food!

Avocado Hummus

Yield:
One medium mixing bowl of dip
Hand-on time:
10 mins
Hands-off time:
0 mins

Ingredients:

4 ripe avocados
limes, juice of
¾ tsp salt
2 400g/15-ounce tins cannellini beans, rinsed and drained
1 garlic clove, crushed or grated
½ tsp cayenne pepper (optional)
2 tbsp flat-leaf parsely, chopped
2 tbsp fresh coriander (cilantro), chopped

Process:

  1. Scoop out the avocado flesh into a large bowl (if you don't own a stick blender, scoop the flesh into a food processor).
  2. Add the rest of the ingredients and, using the stick blender, blitz until smooth.
  3. Eat straight away with crackers or pita, or use as a spread in sandwiches and wraps. If making in advance, store in an airtight container and squeeze some lemon or lime juice over the surface to stop it going brown.