We are big fans of (1)Hummus (2)Avocado and (3)Mexican Vegan Fare. Like everyone else on Pinterest, I came across the perfect foodie hybrid recipe for Avocado Hummus. Then I discovered I didn't have any tahini (sesame butter) but I did have some tasty organic peanut butter. And recalling our younger son's ecstatic tales of eating fresh, ripe, huge avocados right off the tree in Mexico, I thought, hmmm... let's give this new recipe a Mexican spin!
I did already have freshly-cooked chickpeas (that are ever so creamy and lovely) and I wish I had that Avocado Oil I saw at Costco, but I don't-- to make it even more Mexicali I could have made it from pinto beans. I'm going to try that another time, but for the sake of getting this delicious recipe out there:
2 C. or 1 (15 oz) can cooked Chickpeas/Garbanzo Beans, or Pinto Beans, well drained
2 medium ripe Avocados, flesh only
3 Tbsp Olive Oil, or even better, Avocado Oil, plus more for serving if desired
1 1/2 Tbsp organic Peanut Butter
3 Tbsp fresh Lime Juice
1 clove Garlic, peeled
Celtic Sea Salt and freshly ground Black Pepper
1/8 tsp Cumin
Chipotle Chili Pepper, chopped Cilantro and Avocado Oil for Garnish
- In a food processor, pulse together: chick peas or pinto beans, olive or avocado oil, organic peanut butter, lime juice, and garlic in a food processor until smooth, about 2-4 minutes.
- Season with Salt and Pepper to taste.
- Add in Cumin and Avocados, pulsing whole mixture for another 2+ minutes until it is smooth and creamy.
Serve topped with more oil and sprinkle with Chili Pepper and chopped Cilantro. Serve with toasted Tortilla chips (broken tortillas) or other dippers of choice.