Can you be addicted to avocaods? I’m thinkin’ the answer is YES! I wake up thinking about stuffing them inside of an omelet, then adding chunks of them on top of a salad for lunch, and eating straight guacamole and tortilla chips for dinner. Oh, and snacking on this guacamole hummus all day long. I can’t let the avocado levels in my body drop, I might start convulsing.
See, it’s an addiction.
A side note, and to further prove that avos are addicting, I made a raw avocado pudding last night for dessert. And I loved it. I’m going to turn into an avocado if this doesn’t slow down.
I guess Trader Joe’s sells a ‘guacahummus’ dip. Or it has some name like that… I don’t know because I’ve never seen it, therefor I’ve never bought it. I do shop there though, quite often. I mean, I gotta replenish my ‘pound plus’ bar of dark chocolate, salsa especial, and my cheap wine supply. So while I have no idea if this dip tastes like the one from Trader Joes, I do know is this guacamole hummus is delicious.
Give me 5 minutes, I’l lick this dish clean.
I’ve failed at so many batches of hummus, it’s laughable. They were too thick, too thin, too chunky, too ‘garbanzo bean-ish,’ or just flat out flavorless. With each failed attempt I learned something and I want to pass on that knowledge to you. Here are 3 tips to help you achieve hummus success:
1. Start with dry garbanzo beans. I know, this takes extra work because you have to soak the beans, then cook them. But I’m telling you, it makes ALL the difference in the flavor. Canned garbanzo beans work fine, they just taste funny. Now that I’ve made it with dried beans, I’ll always prefer it that way. You can make a huge batch of beans, equivalent to about 4 cans of beans, for less then $2. Make a huge batch and freeze them in small amounts for later uses.
2. Use tahini and lemon juice, don’t be afraid of it. Tahini is bitter and lemon is tart (duh), which are both essential in a good hummus.
3. Blend. Add liquid. Then blend some more. To get a really smooth and creamy hummus I always add extra liquid from my garbanzo beans (whether they are from scratch or from the can). Then blend and blend and then blend some more. Don’t be scared to have your blender or food processor going for a a few minutes. Stop it a few times, scarpe down the sides, and keep blending. You can add the bean ‘juice,’ water or olive oil (or any other liquids you want to flavor your hummus).
And this is my 3rd, and final, post for ‘Green Week.’ AKA, the week leading up to St. Patrick’s Day so everything must be some shade of green.
Here are some other festive foods for St. Patricks Day: