Tuesday, September 3, 2013

Day 3: Avocado Hummus

There was a funny Buzz Feed article a few weeks ago about 'things millennial girls love', one of those things being an obsession with both avocado and hummus, creating avocado hummus. I sighed, because I knew it was me.

I'm obsessed with hummus. And obviously, as you can tell, I'm obsessed with avocados. But seriously, hummus is so great because it has protein (and you're speaking to a vegetarian who likes good food) and because it's another excuse to inhale pita chips by the bag. Am I right or am I right?

But really, my hummus infatuation only boiled further when I found recipes on Pinterest for avocado hummus. I got really excited, repinned...then never looked at them again. Here we are, though, in the midst of avocado week, so I decided I'd try it.

This stuff is GOOD. I'd never made my own hummus, but this was so fresh and so delicious that I just loved it.
Even my picky sister, found it out of the refrigerator and tried it on her own and said she loved it. What?! She doesn't even like normal hummus!
Avocado is good on a wrap, like I made the other day during my experimenting (PS- I'm pretty sure this is vegan! Just hummus, spinach, tortilla, and avocado).
But what's even better is when you can spread avocado hummus on your wrap.

Avocado Hummus

  • 1 large ripe avocado, pitted and peeled
  • 1 can (15 oz) cannellini beans
  • 1/2 packed cup arugula
  • 2 tablespoons lemon juice
  • 1 clove garlic, smashed
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • Place all ingredients, except for oil, into a food processor. Pulse until chopped, and add the oil a little bit at a time until smooth.
  • Serve immediately or refrigerate until ready to serve.
Adapted from Giada de Laurentiis


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