Hummus - which needs no introduction, is like a gift from arab cuisine to the world, which I would say went on to become worlds favourite dip.
This dip is very versatile, you can have it with pita bread, chapati or just as a side dish with salads.
No Arabic meal is complete without this basic most essential dip. I usually make this along with grilled /tandoori chicken.
Made with chickpeas along with tahini, roasted garlic and with a hint of olive oil, this side dish is a must try.
Before heading on the main recipe, lets understand what is Tahini, its a fine paste of sesame seeds, which is easily available, in case you don't find it, you can dry roast some sesame seeds and make a find paste out if it and use in the hummus recipe.
Nowadays, there are so many varieties of hummus, like beetroot hummus, avocado hummus.
Lets get started to my version of avocado hummus.
- 1 avacado Riped
- 1 Cup soaked and then bolied Chickpeas
- 1/2 Cup Olive Oil extra virgin
- 2 Tbsp Tahini
- Salt As per taste
- 4-5 Garlic pods Fried in oil
- 3-4 tbsp water while grinding
- 2 pinch black pepper(you can avoid)
Boil the chickpeas
Fry garlic pods in olive oil and set aside
In a mixer, add avacado, fried garlic pods, chickpeas, tahini sauce, salt, olive oil and grind to fine paste, add water if needed.
Dish out on a flat plate, make swirls and add 1 tsp olive, sprinkle liltte paprika or red chilly.
Simple quick avacado hummus is ready to serve with pita bread/khuboos/roti.