Two years ago ready made houmous was my shopping basket essential – you can dip in almost everything, and it doesn’t break the bank leaving more money for your night out (it also makes for amazing late night/ early morning snack when the kebab shops are all closed). But now i’m no longer a student, and try to think a lot more about my waste line, and making everything from scratch.
Avocados are now a shopping basket staple and so the avocado houmous was born. All you really need is a food processor, and something to dip in. I like to keep mine chunky – its nice to get a good chunk of avocado on your nacho…
Makes a good bowlful
- 1 really ripe avocado
- 1 can chickpeas
- small bunch coriander
- extra virgin olive oil
- 1 garlic clove
- 1 lime
- ground cumin
- ground coriander
- ½ tsp chilli flakes
Roughly chop the coriander, bash the garlic to remove the skin and add to the food processor with the drained chickpeas, cumin and coriander. Blitz a couple of times until a chunky paste is formed. Cut the avocado in half, remove stone and cut into small chunks.
Add to the processor and continue to blitz until the mix is all blended up, but not completely smooth. Add a tbsp olive oil to thin if required. Scoop into a bowl and top with olive oil and chilli flakes.
Dip in nachos, crudite, pita bread, or finger! Great in burgers or on top of chilli too!