Avocado Hummus Cucumber Boats


For the longest time I “dared not” eat hummus because I thought it was made from a copious amount of dairy cream or butter due to the look and texture of this dip. I’m not allergic nor against the consumption of dairy product but I simply do not like the taste  of too much of it. For some reason I decided to taste a teeny weeny bit of it at a Christmas pot luck party a few years ago and BAM! That was it, I was hooked. Ever since than I’ve attempted to make hummus on a few occasions and the flavour was delicious but the texture just wasn’t smooth enough.

 

hummus

 

This morning I had a hankering for some ultra smooth hummus with the fresh Japanese cucumbers I just bought yesterday so I decided to make a batch of it with the can of chickpeas in my pantry. And as I was taking the cucumbers out from the chiller, I spotted an avocado and thought I might as well whizz it with hummus. That addition of avocado resulted in the smoothest hummus I’ve ever tasted but it hardly altered the traditional lemony and garlicky taste of it.

Avocado Hummus Cucumber Boats

Serving Size: 2 as main, 4 as appetiser

Avocado Hummus Cucumber Boats

Creamy and smooth hummus atop refreshing and crunchy Japanese cucumbers. A perfect treat for our all-year summery weather!

Ingredients

  • 1 can chickpeas 435g
  • 1 medium avocado
  • 1 1/2 tbsp tahini
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1/4 tsp sea salt
  • 1/8 - 1/4 tsp freshly ground black pepper
  • 3 tbsp olive oil extra virgin
  • 3 Japanese cucumbers

Instructions

  1. Rinse the chickpeas throughly and remove skins (optional although it does make the hummus smoother).
  2. Cut avocado into halves. Pit the avocado by tapping a sharp knife into the pith and twisting the knife. The pith will come off quite easily. Scoop the flesh out with a metal spoon and put aside.
  3. Put tahini and lemon juice into the food processor and pulse for one minute.
  4. Add the rest of the ingredients, except oil, and pulse for another minute.
  5. Slowly drizzle in the oil through the feeder tube and continue to process until smooth and creamy, about half a minute.
  6. Scoop hummus in a container and chill it in the fridge.
  7. To make cucumber boats, cut both ends of the cucumbers and slice them into halves, then remove the seeds.
  8. Take the hummus from the fridge and fill the cucumber boats generously with the hummus.
  9. Sprinkle paprika or chopped parsley on top to serve.
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