Wednesday, January 23, 2013
EASY Avocado Hummus
It is helpful for you to have a food processor to complete this recipe. If you don't have a food processor you could try a blender as long as it has a strong blade. Your hummus might just be a little chunkier.
Another positive of this hummus is that it will stay for about a week in your refrigerator. Since there is a decent amount of lemon in the recipe it will keep the color green. If you don't use lemon the avocado will turn brown and won't be edible. I know we have all experienced that!
Prep Time: 15 minutes
Cook: Time: None!
Handful of Arugula
1 15oz. can of northern white beans (cannellini beans)
1/3 Cup of italian flat leaf parsley (curly parsley has NO flavor)
2 Garlic cloves, smashed
Half of lemon
Olive oil, about 1/2 cup
Salt & Pepper
Red pepper flakes or hot sauce (optional)
Peel, pit and dice your avocados and add to the food processor. Throw in the arugula and italian parsley. Drain and rinse the white beans and add in.
For the smashed garlic take your knife and slam it down on the clove. If you're hesitant about this put the cloves in between a kitchen towel and hit it with a hammer! Sounds funny, but it works!
Squeeze in the lemon, and add salt and pepper to taste. I put in about 1/2 teaspoon of each. Add a few shakes of red pepper flakes or hot sauce if you like a little kick to it.
Turn your food processor on and while it is running stream in the olive oil. It depends how thick you want your hummus but I used about 1/2 a cup.
Serve with low fat pita chips and you have a great appetizer or snack!