I'm half Lebanese, which means I grew up eating hummus. This non-traditional, ultra-creamy version has the added nutrition and luxuriousness of avocado and Greek yogurt. It's a high-protein, healthy and delicious dip that's perfect when paired with pita or on top of a fluffy baked potato for a light meal. I like this hummus better than the old standard. Ohhhh it is good! The fresh Mediterranean salsa takes it over the top with a welcome contrast of crunchy texture and zesty flavor. It'll have you rethinking hummus.
Avocado Hummus With Mediterranean Salsa
Serves 2-3 For Lunch With Pita
Some Notes:
A small cucumber with minimal seeds and soft skin works best in this recipe.
Seed and remove the veins of the chili pepper to lower the heat.
To make this vegan, substitute the yogurt for vegan sour cream.
Ingredients For The Hummus
- 1 16-ounce can of chickpeas, rinsed and drained
- 1 ripe avocado
- 2/3 cup of Greek yogurt. I use full fat.
- 1 lemon or lime
- Salt to taste. I use sea salt.
Ingredients For The Salsa
- 1 small cucumber, diced. I use a Persian or diva cucumber.
- All or part of one red chili pepper, diced. I use a fresno chili pepper.
- 1 lemon or lime
- 3 tablespoons of diced red onion
- 3 tablespoons of chopped fresh parsley, basil or dill
- 1 tablespoon of olive oil
- Salt to taste. I use sea salt.
Instructions For The Hummus
Reserve a few chickpeas for garnish and put the rest of them in a food processor with the avocado, yogurt, a squeeze of lemon juice and salt to taste. Whiz to combine. Taste. Add more salt and lemon juice if needed. Scrape down the sides of the processor bowl and whiz again. Place the hummus in a serving bowl and sprinkle with the reserved chickpeas.
Instructions For The Salsa
Put the cucumber, chili pepper, red onion, parsley and olive oil in a bowl. Squeeze some lemon juice over the ingredients and salt to taste. Serve over the hummus with pita for dipping.
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