This is an awesome Tex-Mex recipe for Avocado Hummus.
I got this appetizer recipe from my friend Colleen back when we were stationed in Panama City Beach ages ago. She hosted one of the spouses monthly coffees and it was one of my favorite things.
What’s a spouses coffee you wonder? Well, it’s just where we get together once a month and hang out. Military spouses often have no family around and it’s a great way for us to get to know each other and build a support network.
Like most people I love avocados. I ask her if it was okay to share her recipe and lucky for us, she said yes! In the recipe I refer to chick peas, as garbanzo beans. Fun Fact: The word “Hummus” comes from the Arabic word meaning “chickpeas”. Hummus is a Levantine dip or spread made from cooked, mashed chickpeas or some other type of beans. Typically the chickpeas are blended with tahini, olive oil, lemon juice, salt and garlic. It is popular in the Middle East and Mediterranean, as well as in Middle Eastern cuisine around the globe. This is a slight variation of a traditional hummus. Here is the recipe.
1 Avocado pitted and chopped
1 cup garbanzo beans, drained
1/3 cup chopped onion
2 large cloves garlic
1 tbs lemon or lime juice (I like lime)
1 tsp hot sauce
1 tsp ground cumin
1/2 tsp salt
1/3 cup olive oil
Put garlic in the processor first and chop. Add onion and chop. Then add all other ingredients and blend until smooth. Season to your taste. Add another avocado if you want it a little creamier.
A little chili powder can add a kick too.
Serve with chips, veggies, or crackers.