This Creamy (+ Way-Healthy!) Dip Is Heavenly

We may have Joy the Baker's infamous "Man Bait" Apple Crisp recipe committed to memory, but it's not the only reason we're loyal to this self-taught dessert maven. Joy's hilariously soulful commentary, undying devotion to butter, and her steadfast belief that cake is a perfectly acceptable breakfast choice is what really keeps us coming back for more.
I made curry hummus a few weeks back. In that recipe I made mention of Smitten Kitchen’s ethereally smooth hummus. Deb achieved her heavenly hummus smoothness first by peeling each and every garbanzo bean. Pfffttt. I quickly and easily dismissed that possibility in my curry hummus in hopes of expediting the process and getting hummus in my face as soon as possible. Peel every bean? No way.
The only problem is, the thought of Deb’s smooth hummus has been haunting me ever since! Dangit! Laziness backfired. Back in the kitchen for me! This time with a recipe from the latest Food and Wine magazine for avocado hummus. Between the peeled beans and the creamy avocado, I really need this to be a smooth success!
How long does it take to peel two cups of garbanzo beans for hummus? About 20 minutes. 20 solid minutes. Is it worth it? Yea, mostly. Do you really have to do it? No — it’s cool, but you might be haunted just like me. Beware.
The peeled garbanzo beans are combined with other hummus-y ingredients like garlic, tahini, lemon, olive oil, salt, and pepper. The avocado adds a really rad depth of flavor, making this hummus somewhere between guacamole and hummus.
Well, was it completely smooth? Was it worth the 20 minutes of peeling? Yes my hummus was dreamy smooth. But, I have to admit that all that smooth hummus kind of had me missing the slightly more chunky variety. Ugh, I know. I’m the worst. This might be a "grass is always greener" situation. I loved the light and creamy texture of this hummus, but also would have been totally satisfied if the hummus had a little bite to it. Either way it works for me. At least I can rest easy knowing this!
It’s time for pita chips and avocado slices! I like to add a bit of olive oil, coarse sea salt, and black pepper to my hummus. A little bit of bite with every bite!
AvHummus2Photo: Courtesy of Joy The Baker.
Creamy Avocado Hummus
Makes about 3 cups
1 (15-ounce) can chickpeas, drained
2 ripe avocados, cut into chunks
1/2 cup olive oil
1/4 cup fresh lemon juice
1 1/2 tablespoons tahini
1 clove garlic
Salt and pepper to taste
Green bell pepper, sliced for serving
Cucumber, sliced for serving
Pita chips, for serving
For an extra smooth hummus spread, take the time to remove the skins from the chickpeas. If you have neither the time or patience for that, no problem — throw the drained chickpeas in as-is.
In the bowl of a food processor, combine chickpeas, avocado chunks, olive oil, lemon juice, tahini, and garlic. Add a good pinch of salt and pepper. Blend until combined and smooth. I blended my hummus for about three minutes. Stop the food processor and taste. Add more salt and pepper and lemon if necessary. Blend for another five minutes until light and smooth. Serve topped with a bit of olive oil, salt and pepper. Serve with fresh vegetables and pita chips.

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