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
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:
- 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
- While the food processor is still running, pour in slowly:
- 1 TBS extra virgin olive oil
- 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
- Spread hummus into a shallow serving bowl and garnish with tomato mixture.
- Serve chilled or at room temperature.
Notes:
Serving Suggestions: Serve with vegetables or tortilla chips.
Prep Time:
Yield: serves 6
Cook Time:
Total Time:
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