It's not a joke.
You look at them, they look at you.
You've watched them die a slow death before, not because you're heartless, just because you couldn't think of something specific to do with them.
Consider this something specific to do... in fact, run right to the store if you are out.
This is fantastic stuff.
I've made lots of hummus, but this one seemed so easy, and... well... I DID have two avocados I should use. Who cares that it was only me at home?
Haven't you heard that avocados and garbanzos are full of good nutrients for you?
Well, I did make a meal of it. Might be the best one ever... or, at least, right now.
Makes about 1 1/2-2 cups
2 med. avocados, pitted and peeled
1 15oz garbanzos, drained
1 lime, juiced (or more to taste)
1/4 cup cilantro, loosely packed
1 jalapeno (seeded and chopped)
1 1/2 Tbsp Tahini ( or olive oil)
More olive oil
1 clove of Garlic
Red Pepper flakes
In your food processor, blend the garbanzos, garlic, jalapeno, cilantro, tahini and lime juice together until smooth.
It takes longer than you think... go ahead and do it a little more.
No chunks? Good! You are ready to go on.
Then, add the avocados and blend until smooth. Add a little olive oil, and/or lime juice to make sure it's not too dry. Do you like the texture? Good, it's probably almost ready.
Taste for salt, pepper and red pepper flakes (optional).
Drizzle on some olive oil and serve with toasted pita, tortilla chips, crackers, bread or veggies.
It's good on anything.
Of course, I did have leftovers, which I covered tightly.
So far, about 1 hour making I don't seem any discoloration of the avocados. I will let you know in the morning what it looks like...
P.S- This hummus was INCREDIBLE the next day... absolutely zero discoloration that you get in normal guacamole. I might even start making this instead..
Here's what's been happening on my blog around, or on, this date over the years...
One year ago: Asian Sesame Quinoa Spring Rolls
Two years ago: Carrot Ginger Martini
Three years ago: Tandoori Turkey Burger