With only half a dozen ingredients, my creamy avocado hummus is ready in just a few minutes, and is full of goodness, and super-delicious. Especially when eaten by the spoonful!
As some of you may recall, a while back I had some major dental surgery, and I discovered that it's not until you have a face full of stitches you realise just how many foods are out of bounds.
Although my mouth healed well from all the surgery, it was eight months until I could eat food which wasn't soft. And of course, because of that, I wanted all the sandwiches, all the crackers, all the raw veggies!
Instead though, I contented myself with lots of soup and congee.
In particular, this creamy avocado hummus.
Om nom nom!
Creamy Avocado Hummus
- vegan (of course!)
- easy to make
- easy to eat (!)
Eat it with crudités, crisps (potato chips), tortilla chips, on crackers, with bread sticks, pittas, in sandwiches, on baked potatoes... or straight out of the bowl. Whatever floats your boat!
What's your favourite way to eat hummus?
Creamy Avocado Hummus
- 1 teaspoon olive oil to finish
- Scoop the avocado from its shell, and place into a blender jar, along with the rest of the ingredients.
- Blitz for a couple of minutes, until smooth.
- Decant into a serving container, and drizzle with olive oil if using.
- Store in an airtight container in the 'fridge for up to a week.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
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