Recipe: Avocado hummus
Do you remember the John Birmingham picture book, Avocado Baby? It's a great yarn about a sickly baby who develops superhuman strength, enabling him to chase away robbers and bullies, after eating avocado every day.
Avocados are indeed a great first food for babies - the creamy flesh is easy to eat and digest - and their high levels of vitamins and (monounsaturated) fats make them good for the rest of us too.
While the easiest way to eat them is straight from the shell with a spoon, avocado on toast (with a squirt of lemon juice and a scattering of salt and pepper) is one of life's great pleasures. Or you can whip up this easy avocado hummus.
This hummus has a faintly green tinge and the lemon juice seems to stop it from going brown if you don't eat it all in one go. You can find tahini in the chilled section of your supermarket.
|1 clove garlic, smashed|
|a good pinch of sea salt|
|zest and juice of 2 lemons|
|1 tin chickpeas, rinsed and drained|
|1 ripe avocado, halved, stoned and peeled|
|2 spring onions, white part only, finely chopped|
|a slosh of good olive oil (or avocado oil, if you really want to up the avocado content)|
|2 Tbsp tahini (optional)|
1. Put the garlic, salt and lemon zest and juice into a food processor. Whizz briefly.
2. Add all other ingredients and blitz until a smooth puree forms. You may need to add a little more lemon juice or olive oil to taste, but you don't need much olive oil thanks to the avocado.
Scrape into a bowl and serve. Store in the fridge for up to three days.
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