Avocado and Basil Hummus

 

As I am typing this post, I’m actually eating this hummus for lunch.  I had a meeting this morning and I didn’t get a chance to eat breakfast and I was starving.  I opened my fridge and a container of avocado and basil hummus was staring back at me.

 

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I made this yesterday and totally forgot that it was in my fridge.  I was up until 2am because I had way too much caffeine yesterday and I was just knocking stuff off my to do list until I realized what time it was.  This has nothing to do with avocado and basil hummus but I thought I would share.  What really made me happy was that I didn’t have to make anything for lunch.  My brain is not firing on all cylinders today due to my lack of sleep and I’m sure had this not been in my fridge, I probably would have just gone back to my coffee maker for a liquid lunch.

 

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This hummus is delicious.  The white beans and avocados make it super creamy.  With the addition of the lemon juice and fresh basil, it gives this hummus a bright, fresh flavor which is perfect with crackers or veggies.

You know what else I love about this?  I made it yesterday and pulled it out today and it was still as green as it was yesterday.  So many times, avocado dishes form that brown layer on top after it sits in the fridge for awhile but this didn’t!  Which means it goes on my list as a party appetizer that can be made ahead of time.  It’s the little things in life that make me happy.

 

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You know what else makes me happy?  Sleep.  I think I’m going to go take a nap.

 

Avocado and Basil Hummus

Serving Size: about 3 cups of hummus

Ingredients

  • 1 can of white beans, rinsed and drained
  • 1 large clove of garlic
  • 2 large avocados
  • Juice of one lemon
  • 1/2 cup of fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil

Instructions

  • Place white beans, garlic, avocado and lemon juice into food processor or blender and blend until smooth.
  • Add basil, salt, pepper and olive oil and pulse until basil is reduced to small specks in the hummus.
  • Serve at room temperature or chilled.

Notes

For the basil, I loosely packed 1/2 cup of basil because I didn't want it the taste to be too overpowering. If you want a stronger flavor, tightly pack 1/2 cup of basil.

8 Comments

  1. Sharon Palmer

    Is that basil fresh or dried?

    • Carla

      Fresh basil. Thanks for the question! I will update the recipe to indicate that it’s supposed to be fresh.

  2. Lynn

    Had some friends over last night and made this hummus — it was AMAZING!! Simple preparation + total deliciousness = happy hostess! Thank you :)

  3. Robyn Robinson

    Can you use garbanzo beans instead of white beans?

    • Carla

      I’m sure that you could, though I’ve never tried it. If you do decide to try it, it may require that you add additional liquid to get that smooth texture since garbanzo beans tend to be drier than white beans. I would suggest reserving some of the liquid that garbanzo beans are canned in or using additional olive oil. Hope that helps!

  4. Victoria

    Yeah…I’ve pretty much just raided your site and am making 3 of your recipes for a get together at my place tomorrow night. This hummus looks amazing and to be honest, I never even thought of making my own…I always buy it prepackaged. This looks so simple though and so fresh. Carla, you’re a genius…KEEP POSTING!!!

    Vic

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