Avocado Love with Avocado Hummus

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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!

Avocado Hummus

Author:

Laura Bashar

Avocados make this white-bean hummus smooth and creamy.

Ingredients:

• 15 oz can of cannellini beans, drained
• 1 avocado
• 1/4 cup lime juice
• 2 garlic cloves
• 1/2 cup fresh cilantro, loosely packed
• 3/8 tsp salt
• 1/8 tsp cayenne pepper
• 1 TBS extra virgin olive oil
• 1/4 cup grape tomatoes, halved
• 1 TBS fresh cilantro, chopped
• 1 TBS onion, chopped
• 1/2 tsp extra virgin olive oil
• 1/4 tsp lemon juice

Directions:

1. Purée until smooth in a food processor:
• 15 oz can of cannellini beans (aka navy beans), drained
• 1 avocado
• 1/4 cup lime juice
• 2 garlic cloves
• 1/2 cup fresh cilantro, loosely packed
• 3/8 tsp salt
• 1/8 tsp cayenne pepper
2. While the food processor is still running, pour in slowly:
• 1 TBS extra virgin olive oil
3. In a small bowl, combine:
• 1/4 cup grape tomatoes, halved
• 1 TBS fresh cilantro, chopped
• 1 TBS onion, chopped
• 1/2 tsp extra virgin olive oil
• 1/4 tsp lemon juice
• 1/8 tsp salt
4. Spread hummus into a shallow serving bowl and garnish with tomato mixture.
5. Serve chilled or at room temperature.

Notes:

Serving Suggestions: Serve with vegetables or tortilla chips.

Prep Time: 10 min

Yield: serves 6

Cook Time: 0 min

Total Time: 10 min

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