You can never have too many hummus recipes, right? This is the third I’ve shared but there are still more I can’t wait to try. Out of all the recipes I have tried so far, this is a kind of recipe I would make time and time again.
Plus I am on an avocado roll these days. Trying to incorporate it in each and every thing I can. Like this avocado mango smoothie and avocado mango salad, which I posted a few days ago. And the way the smoothness of the avocado shines through along with the freshness of the basil is irresistible! Combine it with a dash of lemon juice and you have got yourself a winner recipe for the BBQ parties and get togethers.
Read more about health benefits of avocado
You might have guessed by now that this recipe has ingredients for Pesto, which is my first love when it comes to Italian food. I spread it on my sandwiches, scoop it up on some pasta or simply add a spoonful in a curry; it never fails to uplift the dish each time!
So having basil, garlic, avocado and chickpeas together makes it a super healthy and flavourful paste. Err… Basil avocado hummus.. or Chickpeas pesto maybe. Whatever you would want to name it.
It’s a really versatile paste and can be used as a dip or a sandwich spread. I especially love it in my homemade Burritos and Chapatti wraps. I’m sure this could work wonders to a grilled veggie side along with some feta. Yumm!
Pine nuts used in this recipe, although in a small quantity, introduce a light crunch to the otherwise smooth spread. But you may easily skip them or even add cashews (just a tbsp) instead. It is only to bring a more pesto like taste to the hummus. It is a vegan recipe although I would love to add some Feta or Parmesan cheese in it next time.
So without much ado, I would like to present to you the 5 minutes, magical, irresistible and ah-mazing Avocado basil Hummus OR chickpeas pesto
Cuisine- Italian + Middle Eastern fusion
Course– Side dish Or dip
Serves- Up to 4 sandwiches as a spread, makes about 1 small serving bowlful
Nutritional benefits– Rich in good Fats, Protein and Vitamin E. Good source of antioxidants and calcium. Low on GI and high in fiber.
What you need?
1 can chickpeas, rinsed and drained.
2 cloves (Large) Garlic
1 Large Ripe Avocado
1 Lemon, Juiced
½ cups packed Basil
1 tsp Salt Or to taste
½ tsp Black pepper
1 tbsp Olive Oil
1 tbsp pine nuts
How to make?
Place chickpeas, garlic, avocado, pine nuts and lemon juice into food processor or blender and blend until smooth. Add basil, salt, pepper and olive oil and pulse until basil is reduced to small specks in the hummus.
Serve at room temperature or chilled.
If using pine nuts, I would suggest to add the toasted ones than the plains. They would bring in more flavour to the dip
You might want to garnish with a few pomegranate bits on top, just before serving to make it look more appetizing and also to add an extra bit of juicy and crunch flavour.
Looking for more summer and party recipes? You might like the ones below: