I know, I know, I originally started this blog to share dessert recipes. But when I was flipping through Quick-Fix Vegan and stumbled upon Hummamole, I was dying to try it! The results were so good that I had to post about it here. 🙂
If you haven’t figured out already, hummamole is a cross between hummus and guacamole. The recipe is pretty similar to your standard hummus recipe, except most of the oil is replaced with an avocado. This ends up working out because avocados are creamy and filled with healthy fats. I suppose you can also view it as guacamole with more protein (from the chickpeas.) Whichever way you look at it, hummamole rocks!
Hummamole (adapted from Robin Robertson’s Quick-Fix Vegan)
- 1 ripe avocado
- 1 1/2 cups home-cooked chickpeas, or 1 (15-oz) can, drained and rinsed (bonus points for home-cooked!)
- 2 cloves garlic, crushed
- 1 tbsp tahini
- 1 tbsp freshly squeezed lemon juice
- 1/2 tsp ground cumin
- 1/4 tsp salt
- Pinch of cayenne (I omitted)
- 1 tbsp chopped fresh cilantro, for garnish (I also omitted)
Cut the avocado in half, remove the pit, and scoop out the flesh into a food processor. Add the rest of the ingredients to the food-processer, and process until everything looks mashed-up, creamy and uniform. Serve right away, or store in a container in the fridge.
Hummamole is good as a dip for pita chips or cut-up veggies, or spread thickly onto a slice of toasted bread. It is also quite portable, as shown by the picture above. 🙂 I’m also glad that after a few days, it still hasn’t turned brown from oxidation of the avocado – even though only a tablespoon of lemon juice was added, it was enough to help prevent this.
If you happen to be a fan of vegetables, you’re in luck – my next recipe, although a dessert, will feature a famous vegetable ingredient!