• Tristan

Avocado-Basil Hummus

Updated: Feb 12

It's time for hummus again because I've been eating too many brownies lately.

I think it's time to loose a few, this pandemic is killing my waist.


There are so many options when it comes to hummus and today I created a pretty original one. The idea was to make an orange version but needed some ingredients and was too lazy to leave the house. Instead I choose to go for a green one.


I had all the ingredients to make an avocado-spinach hummus except the spinach 😄.

Therefore I took a chance and used a bunch of basil, I had still some spare because of the pesto I've made yesterday. A wonderful choice, no regrets.



Doesn't this just look like the right dish to go for, when you want to loose a few pounds?

If you think this one looks pretty inviting, you might also like my first ever blog which was all about beetroot hummus and was a success: https://www.bokkal.com/post/no-hassle-bread-making


Hummus is an ancient food which is being served for centuries in whole of the Middle East, though it's true origin remains a mystery. According to written history, first it was mentioned in ancient Arab cookbooks back to 13th century Egypt. However, there is some doubt around the subject. I always thought it was a typical Israeli dish but the State of Israel got only founded in 1948. The Greeks and the Arabs also claim Hummus being theirs. Anyway it doesn't really matter, we all love hummus, right? Hummus means chickpea in Arab btw.




Anyway I guess you came all this way for the recipe so I'll get right into it.


You will need the following ingredients:


* 400g chickpeas

* a handful of fresh basil

* 2 cloves of garlic

* 2 tbsp olive oil

* 2 tbsp tahini

* 1 tsp cumin powder

* 1 avocado

* 1 tsp sweet paprika

* 1 tsp cayennepeper

* Juice of 1 lemon

* Salt and pepper


Put all the ingredients in your food processor like this and blitz till smooth.



Turn this gorgeous amount of delightful ingredients into a smooth paste.



<iframe style ="width:120px;height:240px;" marginwidth="0" marginheight="0" scrolling="no" frameborder="0" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=tristan027-20&marketplace=amazon&amp;region=US&placement=B078K7453G&asins=B078K7453G&linkId=b8cbb5983ba341275a347a03e7488a44&show_border=true&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff">
    </iframe>




Add your hummus to a bowl. Add more olive oil on top, together with some more cumin powder, sesame seeds and some roasted chickpeas. I keep some chickpeas and heat them up in a pan for a few minutes, spice them up with salt and pepper and spicy paprika powder.


I love to dip with salted crackers, celery or carrot sticks.

Tomorrow I'll probably go for that orange version, a paprika hummus for the weekend.

I might try to make myself some pitta bread or falafel, how would that sound for a combo?


Thank you for reading and see you soon.


Tristan.


35 views0 comments

Recent Posts

See All