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Avocado Love with Avocado Hummus

Go beyond the guac with these creative ways to use avocado, like Avocado Hummus and Avocado Cole Slaw.

Avocado Hummus by FamilySpice.com

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.

Avocados by FamilySpice.com

At this time, I was on my antibiotics and sick to my stomach and I put off experimenting with avocados. Until this weekend.

Making of Avocado Hummus by FamilySpice.com

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.

Whipping up Avocado Hummus by FamilySpice.com

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!

Creamy Avocado Cole Slaw by FamilySpice.com

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:

Yield: serves 6

Cook Time:

Total Time: