Avocado Hummus Dip

OK, I admit it. I am obsessed with avocados. The creamy, nutty flavor is so unique and satisfying, unlike any other single food. I’m always looking for new ways to use this food of the gods, and I’ve discovered a good one. It’s Avocado Hummus Dip, and I can’t get enough of it. I use it as a dip for fresh vegetables, a dip for tortilla chips, on top of quesadillas, spread on sandwiches, and sometimes I just eat it by the spoonful.

This is probably one of the easiest recipes I’ve ever made. All you need is one chopped avocado, a can of white kidney beans (rinsed and drained), 3 cloves garlic, juice of half a lemon plus zest, and some olive oil and salt and pepper. Just dump it all in the food processor or blender, process it until smooth, and... that's it! This dip tastes great right out of the food processor, and even better after its been in the fridge for a few hours.

If you are making this for a party, I recommend making it the day you plan to serve it. After it sits overnight, it tends to turn a little brown. The flavor is not affected at all, but its not as pretty as when its fresh made!

Since this is a hummus dip, it technically should be made with chick peas. However, I prefer the smooth, creamy texture of the white kidney beans. Either one will work!

 

Avocado Hummus Dip

1 very ripe avocado, chopped
1 can white kidney beans (or chickpeas), rinsed and drained
3 garlic cloves
Zest and juice of half of a lemon
2 TBSP olive oil
salt and pepper to taste

Add all ingredients to food processor or blender, mix until smooth. Add extra salt, pepper and lemon juice to taste. Tastes best if chilled for 1-2 hours before serving.