Avocado hummous {vegan, gluten-free, nut-free}10

Posted on April 8, 2013 by ChristieGluten Free, Meatfree Mondays, Snacks & Starters, Vegan, Vegetarian

This post is sponsored by Vitasoy.

Flavoured hummous is all the rage, y’all!

OK, I just made that up.

Seriously though, flavoured hummous is really good. My favs are pumpkin or beetroot, if I can’t have the real thing. Roasted capsicum is good too – have you tried it?

Today I am introducing you to avocado hummous. The vitamin E, good-fat-filled, greenest hummous of them all! (Of the flavoured hummous’s, that is).

As you can see, I’m not a purist kinda gal. Although I do love a traditional recipe or two sometimes.

I’ve also spiked this little beauty with lime juice, coriander and a little soy milk, as the recipe was especially created for my client Vitasoy. Feel free to substitute water or some chickpea can juices instead, if you prefer.

I think this tastes especially good with crisp veggies for dipping, but I won’t go calling the police if you use some pita chips or corn chips instead. Whatever floats your boat is A.O.K with me!

How about you – do you like to tweak recipes, or are you a purist all the way? And have you tried flavoured hummous? What did you think?

Christie x

Avocado hummous

makes about 1 cup

  • 400g can chickpeas, drained and rinsed
  • 1 medium avocado, peeled and stoned
  • 1 fat garlic clove
  • 1 tablespoon tahini
  • 2-3 sprigs coriander, leaves picked
  • 1 lime, juiced
  • 60ml (1/4 cup) Vitasoy Soy Milky Regular* (substitute with water for soy-free version)
  • 1 teaspoon sea salt

1. Add the chickpeas, avocado, garlic, tahini and coriander leaves into the bowl of food processor and process for a few minutes until it forms a rough paste.

2. Add the lime juice, soy milk and salt and process until smooth, adding a little extra lime juice or soy milk if needed to get the consistency you like.

3. Transfer to a bowl and serve immediately with pita chips and crunchy raw veggies. Best eaten on the day it is made as it discolours if kept in the fridge.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

Looking for a more traditional hummous recipe? You might like this one.

Try dolloping it on this roasted cauliflower salad, delish!

  • Erica

    Sounds interesting… might have to give it a go. I’m a big hummus fan and enjoy making it but as a massive avocado lover too I reckon this one might go ok! ;)

  • Liz @ I Spy Plum Pie

    I’m probably the furthest from a purist possible! I love hummus in all it’s guises – although I have never tried avocado hummus before so will have to give it a try! I posted a recipe for carrot hummus a little while back, that was pretty delish too!

    • Oooh, carrot – will have to hop on over and check that out. Yum!

  • You make it so easy and so delicious! I’m a Vitasoy kinda gal so I’ll be using my Vitasoy.

    • Oh glad to hear that Lynda! Yes I love working with Vitasoy, it’s so yummy.

  • InTolerant Chef

    I’ve tried beetroot hummous before, but prefer the traditional beetroot dip. I think avocado hummous is a great idea though as the creaminess would work so well- yummo!

  • Flavoured hommus IS all the rage. I’m seeing it everywhere I look!! I’m all for going way outside the box though when it comes to tweaking recipes so even a hommus without the chickpeas would work for me! White bean hommus, pea hommus, lentil hommus.. as long as there’s tahini and lemon in there :)

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