I never know whether I love guacamole or hummus more, but I do know that when you put either one in front of me I can’t stop eating them!!
The nice thing is that avocados are good fat, which we need some of in our bodies. Bad fats increase your cholesterol and your risk of certain diseases, while good fats have the opposite effect, protecting your heart and supporting overall health. In fact, good fats—such as omega-3 fats, monounsaturated fats, polyunsaturated fats, play a huge role in helping your brain function– they manage your moods, keep you on top of your mental game, fight fatigue, and even control your weight. These fats are absolutely essential not only to your physical health but your emotional well-being. And hummus, well… chick peas are a very tastey source of protein for vegans, (tahini is excellent nutrient density too, however, it’s not included/needed in this recipe).
Recently, one of my clients has had a financial setback so he’s taken to feeding me after our sessions – not a bad trade off, particularly when your client is a good healthful chef. I was reminded how easy it is to whip up homemade hummus and so I’ve concocted this variation on some of his specialties. The name “guacamus,” which is combining ingredients from guacamole and hummus, is coined by a good HS buddy who is very clever and a superb cook himself.
These are estimates on the proportions I used which feed 2 a nice sized portion, (these are also flexible to your taste):
1/3 of a ripe Florida avocado,
1/2 a box of organic chickpeas (rinsed) = 1 cup
1/4-1/3 cup of olive oil,
1/2 a large shallot,
a few pinches sea salt, cayenne, tumeric, black pepper + BLEND.
Although I didn’t use lemon in this recipe, it would be a great addition – for the above proportions I’d add the juice of 1/2 a lemon. Finish with a drizzle of olive oil on top, a few shallot slices, and a parsley leaf.
Enjoy–an invigorating snack on its own with veggies or other healthful pita/cracker combo, condiment for gourmet sandwiches, accompaniment to salads!