Aquafaba. What an amusing word. The hidden “nerd” in me was so excited to add this to my vocabulary. And honest to goodness I did not know of Aquafaba until I created this recipe. In search for a better description for “chickpea liquid,” I came across the accurate descriptive terminology for that thick, translucent liquid that results from cooking chickpeas in water for a period of time. It is also a key ingredient in my hummus recipe that allows for the creamiest, smoothest consistency I never thought was possible. But it is. All this time I would disregard the aforementioned liquid gold right into the sink without attempting to use it in any actual chickpea recipe. However, no more. I now understand its importance and place in the culinary world and will for sure use it in future chickpea recipe creations!
The amazing final taste and texture of this avocado hummus took me by surprise because it is so simple to make but the final presentation and bite screams “this took me forever,” yet it did not. Since you are in control of spices, seasonings and consistency, use the most fresh, best quality ingredients and the result will no doubt be insanely delicious! I know that store-bought hummus is now a thing of the past for me. You can also modify this recipe a hundred different ways just by tossing in or leaving out certain ingredients (plain hummus, spicy jalapeño, roasted red peppers, olives, etcetera etcetera). So the versatility of this recipe must also be noted here! An important tip is to make sure you pulse the ingredients for at least 3-4 minutes, mix with a spatula after every minute and gradually add enough Aquafaba and olive oil, as measured in my recipe, to ensure a light, fluffy, creamy and perfectly smooth consistency.
Creamy Avocado Hummus
Ingredients
- 29 oz chickpeas *canned, strained, rinsed and liquid reserved
- 2 avocados *ripe
- 1¼ cup chickpea liquid *strain can and reserve liquid
- ¼ cup olive oil *EVOO + 2 tbsp
- 2½ tbsp Tahini paste *good quality
- 1½ lemons *juiced
- 2 garlic cloves
- 2 tsp cumin powder
- ½ tsp Kosher salt
- ¼ tsp black pepper
- fresh coriander leaves *handful, rinsed
Instructions
- Rinse and strain chickpeas, reserving the liquid (Aquafaba!) in a measuring cup (about 1 ¼ cup). Rinse fresh coriander leaves. Set aside.
- In a food processor set with blade attachment, add rinsed chickpeas and halved avocados. *Using a knife, I carefully place one slit in the center of the avocado after removing the pit and scoop the flesh using a spoon. Add remaining ingredients (garlic cloves, freshly squeezed lemon juice, Tahini paste, ¼ cup olive oil, cumin, Kosher salt, some of the reserved chickpea liquid and black pepper) and start pulsing.
- Gradually add remaining reserved chickpea liquid through the food processor lid opening while pulsing ingredients for about 3 minutes, stopping every minute to mix with spatula. When you have a smooth paste, add fresh coriander leaves, 2 tbsp more olive oil, as needed, and pulse for a final minute to incorporate into desired consistency.
- Plate hummus onto serving dish, create a small well in center (I use back of a spoon), drizzle with olive oil, garnish with chickpeas and dust with paprika.
- Lusciously smooth, healthy and super tasty Creamy Avocado Hummus is now ready to serve. The perfect dip to serve with toasted naan, vegetables, crackers and just about anything else dip-worthy. Enjoy! Nosh Farma'aiye.