Avocado Hummus

The Washington Post, July 7, 2009

• • Course: Condiment
• • Features: Fast

Summary:

This dip combines the best of hummus and guacamole. Serve with crudites or toasted pita triangles.

6 servings

Ingredients:

• • Flesh of 2 ripe avocados
• • 1/4 cup tahini (sesame paste)
• • 2 medium cloves garlic, chopped (about 2 teaspoons)
• • 2 teaspoons ground cumin
• • Juice from 1 large lemon, (about 3 tablespoons)
• • 1/4 cup extra-virgin olive oil
• • Salt

Directions:

Combine the avocado, tahini, garlic, cumin, lemon juice, oil and salt to taste in a food processor or blender; process for about 1 minute, or until the mixture is as smooth as sour cream.

Transfer to a container. Cover with plastic wrap, making sure the plastic lays directly on the surface of the hummus (to keep it from discoloring). Refrigerate until ready to serve; taste and adjust seasoning as needed before serving.

Recipe Source:

Adapted from "Spice: Flavors of the Eastern Mediterranean" by Ana Sortun (William Morrow, 2006).

251 calories, 24g fat, 3g saturated fat, n/a cholesterol, 40mg sodium, 10g carbohydrates, 6g dietary fiber, 1g sugar, 3g protein.