Hacking hummus is one of my favorite things to do. Take my roasted red beet hummus, for example. It is simply delicious! And considering my affinity for avocados, I am surprised it took me so long to post this recipe. But if you love guacamole and hummus, it was worth the wait!
15 ounces cannellini beans 1 pound avocados ½ cup chopped cilantro 2 tablespoons lemon juice 2 cloves garlic, peeled ½ teaspoon sea salt 2 tablespoons olive oil
about 3 cups
If you are feeling lazy, you can do this all in one step but I find the recipe turns out better if you separate it. So add garlic and cilantro to your food processor, pulse until both are minced.
Thoroughly rinse the white beans and let them dry. Then add white beans, lemon juice, olive oil, and salt.
Halve, pit, and peel the avocados. See my video on how to safely cut avocados. Add the fruit to the food processor with the beans and other ingredients. Pulse until very smooth.
NOTE: FACT: All Hass avocado trees descended from a single “mother tree” raised by, get this, a mail carrier named Rudolph Hass, of La Habra Heights, California. It’s a mystery to what species the Hass tree actually is. But Rudolph Hass patented his tree back in 1935 which then died of root rot in September of 2002.
Enjoy with tortilla chips.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.