Two of my favourite things combined together to make this amazing Avocado Houmous. Creamy, buttery deliciousness with just a hint of zingy lime….
Making your own houmous is just so easy, it literally takes a few minutes, and the taste is far superior to any you can buy ready made. This is such a versatile recipe, and can easily be adapted to suit your personal taste. I’ve made regular houmous before, and always thought it was well worth the effort, but adding the avocado, lime and coriander takes it to another level.
It’s hard to believe that houmous is healthy, after all, how can something so creamy be so good for you?? Chickpeas are, in my mind, a definite super food. A fantastic source of protein and super filling…although its worth bearing in mind that too many may leave you a little windy!! Adding avocado, takes this creaminess to almost buttery and such a luxurious texture. Also, alongside your fantastic protein source, you will get an amazing hit of good fats.
I personally love a little citrus hit from the lime, but this can easily be left out. Garlic is a pretty standard ingredient in houmous, however, as its raw you may want to adjust the levels here. I have only used ½ a clove, but put a whole one in if you plan on encountering vampires any time soon!
You can serve this houmous as a decadent dip, with some moorishly crunchy crackers, or why not spread lavishly in a lunchtime wrap, with come sweet carrot and crisp cucumber. Whichever way you choose to use this houmous, you won’t be disappointed, so give this quick and easy recipe a try. Don’t forget to season generously to bring out all the lovely flavours and then dip away.
- 400g Can Chickpeas, drained & rinsed
- 3 tbsp. Olive Oil
- 1½ tbsp. Tahini
- 3 tbsp. Lime Juice
- ½ Garlic Clove, roughly chopped
- 2 Avocados
- 2 tbsp. Fresh Coriander, roughly chopped
Place chickpeas, olive oil, tahini, lime and garlic in a blender, and then blitz until smooth.
Season with salt, and be generous with some freshly ground black pepper.
Add avocados and half the coriander, and blitz again until incorporated and nice and creamy. Taste to check seasoning, and adjust if needed.
Place into a serving bowl, and finally top with remaining coriander and a drizzle of olive oil if desired.