Avocado hummus: a variant of the original recipe
Recipe

Avocado hummus: a variant of the original recipe

Avocado hummus: a variant of the original recipe with chickpeas, cumin and chili pepper, perfect with pasta or couscous. It is also excellent to enrich hard-boiled eggs, taste it with vegetables and as a condiment for falafel. Once ready, the green hummus is kept in the refrigerator for about two days.

HUMMUS RECIPE OF AVOCADOAvocado hummus: a variant of the original recipe

The avocado is one of the fruits with more healthy properties, and an excellent ingredient for the preparation of a special green hummus to be tasted with falafel, hard-boiled eggs or croutons. Rich in vitamins B6 and C and important mineral salts including iron, folic acid, phosphorus, zinc, copper, and fiber. It is one of the best Avocado hummus recipes.

GREEN HUMMUS RECIPE WITH AVOCADO

Avocado hummus: a variant of the original recipe

A delicious, simple and quick to prepare the sauce that, once ready, is kept in the refrigerator for about two days. The ideal also with pasta and couscous. Let’s see together how to prepare with the recipe from Avocado. Delicious recipes for every day, by Inga Pfannebecker, Nomos Edizioni. It is one of the best Avocado hummus recipes.

INGREDIENTS (for 2 people)

Avocado hummus: a variant of the original recipe

-1 large mature avocado (about 350 gr)

-130 gr of cooked chickpeas (in a can)

-1 clove of garlic

-1/2 teaspoon of ground cumin

-1 organic lemon (juice and rind)

-Salt and pepper

-1/2 bunch of coriander

-1 red pepper

-1 tablespoon of olive oil

-250 g mixed vegetables (carrots, peppers, celery)

PREPARATIONAvocado hummus: a variant of the original recipe

-Cut the avocado in half and remove the core. With a spoon separates the pulp from the peel.

-In a colander rinse the chickpeas with cold water and let them drain. Peel the garlic and cut it into coarse pieces.

-Add the lemon juice and zest, the cumin and 100 ml of water to the prepared ingredients, then pass it all in the blender (or use an immersion blender), until cream is obtained. Season the sauce with salt and pepper.

-Wash the coriander and shake it to dry it, then remove the leaves. Set aside some to decorate and chop the others. Mix the chopped coriander with the hummus.

-Clean the peppers, wash them and cut them into thin rings. Heat the olive oil in a pan, toast the chili rings for 3-4 minutes and let them cool. Carefully pour the chili peppers oil on the hummus, without adding the rings, and stir. Add the chili rings and the coriander that you had put aside to the hummus. Keep the sauce al fresco and covered until ready to serve.

– Clean the vegetables, peel, wash and cut into strips. Serve the hummus with the vegetables to dip.

 

Leave a Reply

Your email address will not be published. Required fields are marked *