Go beyond the guac with these creative ways to use avocado, like Avocado Hummus and Avocado Cole Slaw.
I think I’ve made myself quite clear that my family and I love and adore avocados. We even have our own precious avocado tree. This is my husband’s mistress, as I like to joke. Alongside with our lime and lemon trees. My boys don’t care for avocados, yea – more for me, but then my princess came along. She would eat a whole avocado if I let her: straight up with lemon and salt.
Thanks to FoodBuzz and the California Avocado Commission, I was sent a box of avocados to sample and play around with. It’s torture for my husband and daughter who were ready to dive in and gobble everything up.
At this time, I was on my antibiotics and sick to my stomach and I put off experimenting with avocados. Until this weekend.
I started easy. No desserts – yet. I will do that with my last few avocados waiting.
You all know how much I love to make hummus, so I added a new flavor to my list: Avocado Hummus, using white cannellini beans (pictured above). I took it to a Memorial Day picnic and it got rave reviews.
Another twist I played with was this Creamy Avocado Cole Slaw. So delicious. A lot better than the overly sweet and mayo-bathed cole slaw you get at the store. Great for barbecue season!
Thank you again California Avocado Commission for the great gift – we just wish you sent us more!
- 15 oz can of cannellini beans, drained
- 1 avocado, peeled, pitted and diced
- 1/4 cup lime juice
- 2 garlic cloves
- 1/2 cup, plus 1 TBS fresh cilantro, loosely packed, divided
- 3/8 tsp salt,
- 1/8 tsp cayenne pepper
- 1 TBS, plus 1 teaspoon extra virgin olive oil, divided
- 1/4 cup grape tomatoes, halved
- 1 TBS onion, chopped
- 1/4 tsp lemon juice
- In the bowl of a food processor, puree cannellini beans, avocado, lime juice, garlic, 1/2 cup cilantro, salt and cayenne pepper until smooth.
- While the food processor is still running, pour in slowly, 1 TBS extra virgin olive oil. Continue until well combined.
- In a small bowl, combine grape tomatoes, 1 TBS fresh cilantro, onion, remaining 1/2 tsp extra virgin olive oil, lemon juice and a pinch of salt.
- Spread hummus into a shallow serving bowl and garnish with tomato mixture.
- Serve chilled or at room temperature.
Serving Suggestions: Serve with vegetables or tortilla chips.
Amount Per Serving: Calories: 165Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 155mgCarbohydrates: 22gFiber: 7gSugar: 1gProtein: 8g