Pinto Bean & Avocado Hummus
My sister-in-law sent me THIS LINK to an avocado hummus recipe and I was instantly eager to try an avocado dip that wasn’t guacamole for once. Don’t get me wrong, I adore guacamole, and love even more just avocados o’natural, but I seem to have the hardest time finding good recipes for dips & spreads that contain avocado; for one reason or the other. Anyone out there have some ideas for me?
I was excited to give this recipe a try, but per usual I didn’t have all the ingredients on hand. So…I improvised and came up with my own version of avocado hummus. When I make homemade hummus I usually stick to the tried-n-true garbanzo beans, but with guacamole on the mind I decided I would try out a different bean, Pinto Beans to be exact. After that the recipe just ended up taking a Mexican style turn. I was initially inspired by Giada’s recipe, however, I ended up with something completely different.
Warning – like an avocado, exposing this hummus to oxygen will cause it to go brown in a day or two. My recommendation is to use it the day you make it. Enjoy!
1 clove garlic, smashed
2 cans pinto beans, drained
2 avocados, diced
juice of 2 Limes
1 bunch cilantro, rinsed and leaves removed
salt & pepper to taste
2-3 tablespoons olive oil
- Chop garlic in food processor.
- Add pinto beans and avocados. Pulse to combine.
- Add Lime juice and blend ingredients for about 1 minute.
- Add cilantro, salt and pepper. Turn on blender and slowly add olive oil until hummus reaches your desired consistency.
Serve with veggies or pita chips. Try making your own pita chips like I did HERE. Just replace the mustard powder with chili powder and you’ve got yourself a slightly spicy chip for cool avocado hummus.
And for giving me the inspiration for the recipe, I packaged up some dip and chips for my sister-in-law. Thanks again Susie!