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