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Monday, 27 January 2014

Best Ever Hummus with Avocado, Serrano peppers, & fresh parsley

Recipe Title: Best Ever Hummus with Avocado, Serrano peppers, & fresh parsley

By: Miriam Borys


1 can chick peas (well rinsed under 
cold water & drained) 540ml
1/4 cup Olive oil 
3 tbsp. Tahini 
2-3 garlic cloves
1 juice of one lemon OR ¼ cup lemon concentrate
1 tbsp. white balsamic vinegar
2 medium sized ripe avocado - cut in half, pitted and flesh scooped out
1-2 serrano pepper
cracked salt & pepper to taste

  1. Drain chick peas well. Rinse with cold water in a wire mesh sieve and drain well.
  2. Wash & de seed the peppers and add into processor.
  3. Add remaining ingredients into the food processor.
  4. Processes until large pieces are gone. Scrape the sides of the processor bowl down.
  5. Continue to process until the hummus is at the desired consistency. You will find the avocado make the hummus very smooth. This stage is up to you and your personal taste. If too thick add a tablespoon of water or  broth (vegetable or chicken) at a time until the hummus is at the right consistency.
  6. Store in the fridge in a covered container until serving.
  7. Great with a vegetable tray or with crackers and cheese.

Chef Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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