According to Merriam-Webster, hummus is a paste of pureed chickpeas usually mixed with sesame oil or sesame paste and eaten as a dip or sandwich spread. Now I can be a bit of a purist when it comes to hummus—I dislike unnecessary additions like roasted garlic or red peppers, but that’s not to say I don’t love versions of “hummus” that eschew tradition entirely and are vastly different from the classic. My avocado version, which as a bonus confuses people because everyone assumes it’s guacamole, combines rich avocado, peppery arugula, creamy chickpeas, and the brightness and bite from lemon and garlic. Remarkably easy to throw together in advance as the flavors meld (and the avocado thankfully doesn’t brown).
Ingredients:
- 1 15-oz can chickpeas, drained
- 1 large (or 2 small) avocado, peeled, pitted, and chopped into a rough dice
- 3/4 cup arugula
- 1/3 cup Italian parsley (leaves only)
- 2 tablespoons lemon juice (from approximately one lemon)
- 2 large garlic cloves
- 1 teaspoon kosher salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Pita or crudités, for serving
To prepare hummus, add all ingredients (except pita/crudités) to the bowl of a food processor. Pulse until roughly mixed, then puree until you have a smooth, homogenous mixture. Pour into serving bowl, garnish with parsley and lemon (optional), and serve with crudités, pita chips, or warmed pita bread.
Notes:
- While this is best consumed in the first 24 hours of making, it stores well in the fridge for up to a few days. There might be some natural separation where some liquid puddles, but just give a good stir.
