South Texas Avocado Hummus

This recipe is from Matushka Elizabeth Perdomo and is great anytime, nut just during the fasts!  The avocado gives it a really creamy texture, and the jalapeno does not overpower the hummus with spice.  I recommend making it as directed and including all “optional” ingredients.

Ingredients

  • 1 – 16 Oz Can Chickpeas or Garbanzo Beans
  • 1 Med. Avocado, Halved, Pitted, and Peel Removed
  • 1/4 C. Liquid from Can of Chickpeas, Reserved
  • 3-5 Tbsp. Lemon Juice, To Taste
  • 1 1/2 – 2 Tbsp. Tahini (Sesame Paste), To Taste
  • 1 Tbsp. Olive Oil
  • 1/2 Small Onion, Chopped
  • 1/2 tbs minced garlic
  • 1 Jalapeño Pepper, Stemmed & Seeded, Optional
  • 1 – 2 Sprigs Fresh Cilantro, Roughly Chopped, Optional
  • 1/2 Tsp. Salt, To Taste
  • 1- 2 Tbsp. Olive Oil, Reserve for Topping

Directions

  1. Drain chickpeas and set aside liquid from can.
  2. Combine chickpeas and remaining ingredients in blender or food processor.
  3. Add 1/4 cup of liquid from chickpeas.
  4. Blend for 3-5 minutes on low until thoroughly mixed and smooth.  Add additional reserved liquid by the tablespoon if too thick.
  5. Place in serving bowl, and create a shallow well in the center of the hummus.
  6. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
  7. Serve immediately with fresh, warm or toasted pita bread or pita chips.
  8. Cover and refrigerate if not using immediately.
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