Featured Recipe
Smoky Avocado Hummus
By Kate
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Chickpeas, smoky chipotle peppers swapped with smoky paprika and roasted red pepper. Avocado adds creaminess and freshness. Olive oil swapped for grapeseed oil for lighter mouthfeel. Tahini remains but swapped out half with almond butter for nuttier tone. Chickpea liquid or water thinned to right spreading texture. Toasted pepitas replace pine nuts, punchier crunch. Salt and white pepper tuned to taste. A visual dance of colors with chopped red pepper, a drizzle of oil, pepitas scattered. Prep lean, about 12 servings. Keen on texture, layers of smoky and fresh, good fat balance.
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Prep:
12 min
Cook:
0 min
Total:
12 min
Serves:
12 servings
hummus
avocado
plant-based
Introduction
Skip calling it hummus. Think layered textures, smoky warmth from paprika instead of chipotle’s heat, roasted pepper brings sweet depth. Avocado traded in to soften bite and add cream without heaviness. Almond butter alongside tahini pulls a subtle nutty geometry. Grapeseed oil plays referee, keeps it light, no olive oil heaviness or bitterness’s tension that sometimes throws off balance. Toasted pepitas replace pine nuts for sharper crunch and deep, roasted aroma undercutting spice without distracting. Work fast in food processor but not reckless. Start chunky, build to creamy, taste as you shift texture and salt. A modern twist worth mastering, easy to pull off once basics land.
Ingredients
About the ingredients
Reserved chickpea liquid is underrated — contains flavor, key to texture. Avoid over-pouring water, risks watery dip with flat flavor. Tahini and almond butter: tahini alone can dominate bitterness, almond butter mellows, deepens flavor. Roasted red peppers are a mild swap for chipotle; if you want subtle heat, smoked paprika’s complex smoke with pinch of cayenne will suffice. Choose grapeseed oil for neutral finish. Toast pepitas fresh each use for a pop in texture and fragrance — stale nuts kill experience. Salt and white pepper should be adjusted at end. White pepper less intrusive than black, especially with paprika and nuts.
Method
Technique Tips
Chickpea stage: some grit is flavor; don’t pulverize to mush. Motor sound returns from stalling means good moisture balance — add oil slowly to keep blades spinning. Tahini and almond butter added after initial blend to avoid overprocessing paste; they emulsify oil with chickpea fats. Thin gradually with liquid, too fast = watery puddle. Salt measured back, best to add incrementally and taste chilled dip after 10 mins if possible. Toast pepitas till barely smelling nutty, no burnt edges — sets texture and aroma. Presentation benefits from oil drizzle — creates glossy sheen. Stir dip gently before serving if stored; refines texture and aroma every time.
Chef's Notes
- 💡 Make adjustments with the reserved chickpea liquid, key for texture. Too much water = watery; not enough makes it thick. Add slowly, keep pulsing. Listen for that sound when motor runs smooth—sign of balance.
- 💡 Toasting pepitas is essential. Watch closely as they brown. Nutty aroma fills kitchen; drop in a pinch of sea salt to enhance flavor. Don’t burn them—that’s a no-go. Fresh nuts mean crunch, stale ruin the experience.
- 💡 Swap grapeseed oil with avocado oil if desired. Both are neutral. Olive oil can dominate flavor. Keep it bright, lighter essence. Also, mix tahini and almond butter well—almond brings nuttiness; tahini can overtake easily.
- 💡 Careful not to overblend chickpeas. You want texture. Pulsing creates chunks, but too long and they turn bland and gluey. Just enough blending, check thickness with each pulse. Stop when you get that creamy feel.
- 💡 Presentation matters; drizzle a little oil for a glossy appeal. Enhances colors, looks fresh on a plate. Pepitas scattered on top add delightful crunch. Room temp or slightly chilled works best; stir before serving.
Kitchen Wisdom
How do I store leftover hummus?
Keep in an airtight container. Refrigerate; it'll last up to a week. Make sure to stir well before serving. Add splash of oil to wake it up.
Can I use canned chickpeas?
Yes, they work great. Just drain and reserve that liquid—consider flavor. Fresh cooked is good but canned saves time. Taste difference is minor if using quality.
What if it's too thick?
Add more reserved chickpea liquid or cold water gradually. Blend again, check thickness. You want it scoopable. Watch closely, avoid runny.
Can I replace almond butter?
Definitely. Any nut butter—peanut, cashew—offer different flavors. Just know taste will change. Keep nutty notes in balance.
