Skip to main content

Lime Avocado Hummus

It's been a while since I've been able to jump in on the Improv Cooking Challenge, so I'm glad to be joining the other bloggers this month! The two ingredients this time around are lime and avocado, and this one truly was a challenge for me, because I've not had much success when it comes to avocados. I can never seem to time the purchase of them correctly so that they are ripe when I need them.  


This time I avoided that dilemma by purchasing pre-mashed avocado in the produce section.  It had a best by date on it that was almost 2 weeks out, which was fortunate because my schedule has been a bit out of my control as of late.  With that secured, I went searching for recipes, and found this Lime Avocado Hummus on the Taste of Home site.

Over the past year I've become a big fan of hummus, and was excited to try a new spin on it.  What I was not as excited about was seeing cilantro in the ingredient list.  Sadly, I am in the camp of people that cilantro tastes like soap.  As much as I've tried to like it, I just can't, so I left it out.

This comes together super quickly in the blender or food processor.  I doubled the garlic that was called for in the original recipe, because I'm Italian and no recipes should only call for one clove of garlic.  I served this with bell pepper strips, and to add a little bit more crunch to it, sprinkled the top with pepitas.  I also enjoyed it spread on multigrain wrap and topped with grilled chicken.




Lime Avocado Hummus

Lime Avocado Hummus
Author: Jolene's Recipe Journal

Ingredients

  • 1 teaspoon whole peppercorns
  • 1 can garbanzo beans or chickpeas (15 ounces) rinsed and drained
  • 1 medium ripe avocado, peeled and pitted
  • 1/2 cup fresh parsley sprigs
  • 1/2 cup olive oil
  • 1/4 cup grated Romano cheese
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup lime juice
  • 2 garlic cloves
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • Tortilla chips, bell pepper strips, grilled naan, carrot sticks for dipping

Instructions

  1. Place peppercorns in a blender or food processor; process until ground. Add remaining ingredients; process 2-3 minutes longer or until smooth.
  2. Serve with chips, cut-up veggies, grilled naan, etc.

Notes

Source: Taste of Home magazine, no longer available online

Recommended Products

Blendtec Total Classic Original Blender

Other recipes you may enjoy:

Grilled Naan Bread

Copycat Dunkin Hummus Toast

Creamy Pumpkin Hummus

lime, avocado, hummus
Snacks, appetizers
American


Avocado & Lime
Improv Cooking Challenge 
The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. 
Labels:

Comments

  1. A Day in the Life on the FarmJune 13, 2019 at 9:21 AM

    Hummus and Guacamole collide and end up into a perfect dip!!

    ReplyDelete
    Replies
    1. JoleneJune 14, 2019 at 8:33 AM

      It's been such a great snack as the temps have heated up!

      Delete
  2. Sneha's RecipeJune 20, 2019 at 1:34 PM

    I love hummus and your hummus is finger licking.

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi
3 comments
Read more