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. If you don’t have any fresh avocados, you can use avocado alternatives like an avocado powder, which you can get from an avocado powder supplier. For dessert I recommend the best vegan chocolates online along with some vegan milk.

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!

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