My hummus-month-co-creator (Ashley from the blog Dancing Through Life) is back with a hummus we invented this weekend. I really love this “huacamole” (aka. avocado hummus) and even had it in a gluten-free burrito this morning for breakfast along with black beans, onion sprouts, Daiya vegan cheddar, salsa, and chipotles. I think it’s even better as an ingredient or a spread rather than as a dip by itself. And who doesn’t want avocado + hummus?
On Saturday, Linz and I set out to have an über fun day of yoga and hummus adventures. We had been scheming over Twitter and iMessage about what kinds of hummus we were going to create and decided on the following things:
- every good hummus date should start with yoga
- I really wanted arepas after seeing her tweet about them
- we were gonna peel chickpeas (post coming Thursday!)
- we had some fantastical ideas about what sorts of hummus would pair well with the arepas
We started our date with a restorative yoga class. Since this is a hummus post, the only thing I’ll say is that it proved that Lindsay and I can make the best of any situation and we certainly warrant our #twosquealingsopranos hashtag (post-yoga of course).
Back in the kitchen, sufficiently blissed out and giddy, we made (what felt like) a no-fail plan for avocado hummus / guacamole hummus / “huacamole”. Because avocado + hummus = delicious, right?!
Wrong.
We agonized over hummus color, flavor, chunks vs. none. We added lime juice and cilantro for days and made jokes about bad guacamole. After having so much hummus success during the week, it seemed that we were coming up short once with this one!
Have no fear, hummus lovers, we persevered and managed to tweak it to be something tasty and presentable, especially after some resting time in the fridge. Perhaps our hummus needed some restorative yoga too? The result was an avocado-y, lime-y hummus, with a distinctive green hue and a whole lotta cilantro. Thrown on an arepa with green onion and daiya, and this little green friend was pretty tasty. Our taste testers agreed, one even proclaiming “I would serve this at a party”.
Hummus date #1 = success.
Huacamole (Avocado Hummus)
- 1 can (300g/10 oz.) chickpeas, drained (or 300g cooked chickpeas)
- 2 cloves of garlic, peeled
- 2 avocados, peeled & pits removed
- the juice of 2 limes
- 2 big handfuls of cilantro
- 1 Tbsp. avocado oil or olive oil
- 1/2 tsp. sea salt
- 1/4-1/2 tsp. cayenne pepper
Place all ingredients in a food processor and blitz until smooth (you may need to pause and scrape down the sides).
Let chill in the fridge for at least 30 minutes before eating.
Enjoy your huacamole — it is as fun to eat as it is to say.
Join us on Twitter next Thursday, September 19th at 8pm, for #hummuschat, where we’ll talk everything hummazing and hummus related! Be sure to follow both of us on the Twitter to join the Hummus Party! (@ashleydtl and @kitchenoperas)
Kitchen Operas 
that combines two of my favourite foods 🙂 I have to try this.
It’s really great with extra slices of avo 🙂
I’ve had a great avo hummus before – somewhere. Can’t remember where. At the time, I thought it desperately needed jalapeno and cilantro. Glad you perfected it!
Now, any plans for pumkin hummus? I like that as much as desert hummus.
Hummust-have.
This one would be GREAT with jalapeño … I’m going to add some next time. Maybe even pickled jalapeño 🙂
And yes… Pumpkin hummus (also requested by Heather) and dessert hummus are both on the list!
Mmm! Love the thought of this for breakfast, too;)
It’s been hummus for every meal around here — and breakfast burritos with huacamole are my latest favourite!
What a cute name – Huacamole!!!!! I love hummus and avocados together!!!!!
We also invented “hummamole” — we’re having as much fun with the names as with the recipes!
Nice! Glad your perseverance paid off, will definitely be trying this one!
Holy moly, two of my favorite things! Sounds heavenly!
Our thoughts exactly 🙂
It’s also called guacahummus, and you didn’t invent it.
But the mix of great guacamole and delicious hummus is path to a divine joy.