“Middle age is mostly getting excited about different flavors of hummus,” is a saying I saw recently on a greeting card. I immediately started laughing. I guess if middle age is full of different flavors of hummus, then sign me up! It only seems natural to pair avocado with the richness of tahini and olive oil in this twist on classic hummus. I like the contrast between the brightness of the lemon with the zestiness of the cilantro.
This hummus is perfect for summer potlucks and patio hangouts. Hummus makes a great gluten free appetizer because you can serve it with vegetables and gluten free crackers. Hummus is also great because it is naturally vegan too which is great for your vegan guests. If making it earlier then when you are going to serve it, use plastic wrapping to keep the hummus air tight on top of the container you are serving it in so that the avocado doesn’t spoil. I love to serve this hummus with raw asparagus and cauliflower. My favorite gluten free crackers for serving? These artisan flax seed nut thins are to die for!
Want to try another flavored hummus?
Wishing you a wonderful summer’s evening full of lots of hummus.
Makes about 2 cups.
- 1 large ripe avocado
- 1 can of chickpeas, rinsed and drained.
- 1/3 cup tahini
- zest and juice of 1 lemon
- 3 garlic cloves, minced.
- 1/2 cup cilantro leaves
- salt and pepper to taste
- 2 tablespoons olive oil
- for garnishing, toasted pumpkin seeds
Put all ingredients into the food processor except for pumpkin seeds. Process until smooth for about 2 minutes. Season with salt and pepper. Garnish with toasted pumpkin seeds and an extra drizzle of olive oil. Serve with gluten free crackers, asparagus and cauliflower.