Store-bought hummus simply does not compare when it comes to freshness and flavor, and apart from fighting with and cleaning the food processor, it is ridiculously easy to make up a batch because it all gets tossed together and whizzed up. This version of hummus might best be described as a meeting between Mexican and Indian flavours — in fact, I made homemade chapatis to go along with the dip in addition to plenty of fresh vegetables.
This is my contribution to MLLA this month, a popular event celebrating the goodness and versatility of legumes. Lovely Susan, the founder of the event, has passed the reins onto me and I am also hosting #56. There is still time to enter for February. You have until the end of the month to send along your legume dish.
|Avocado Chickpea Hummus|
|Recipe by Lisa Turner|
Published on February 18, 2013
Smooth, light, creamy and fluffy fresh-tasting chickpea hummus with spices and avocado
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More hummus recipes from Lisa's Kitchen you will want to try:
Spicy Indian-Style Hummus
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives
Spicy Roasted Red Pepper Hummus
Pinto Bean and Zucchini Hummus
Audio Accompaniment: Paul Kalkbrenner
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