Avocado Hummus
Hummus is one of those dips you can make at the drop of a hat which is good for those unexpected visitors. The garbanzo bean, also known as chickpea, is an edible legume. In addition to lowering cholesterol, garbanzos’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. Tahini is the basis for many Middle Eastern dishes and is essential for hummus and baba ghanoush. Tahini is the ground paste of sesame seeds. It looks like a smooth peanut butter and has a nutty flavor with slight bitter notes. It is also used as a dressing or sauce for fish, meats and vegetables. Tarator sauce is tahini mixed with lemon juice and salt but can also include the additions of minced garlic, cumin and paprika, yogurt, olive oil. Because tahini is very easy to digest, many of its nutrients find their way in to the blood stream within about half an hour of consumption. Tahini contains B Vitamins B1, B2, B3, B5 and B15. B Vitamins play an essential part in the running of the body.
Serve as a dip
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1 large ripe avocado
1 can chickpeas, drained but reserve some of the liquid
2 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice
2 to 4 tablespoons tahini
1 to 2 garlic cloves, minced
sea salt, to taste
Cut avocado in half and remove pit. Scoop out the flesh and place it in a food processor or blender with chickpeas, lemon juice, tahini, garlic, and a little of the saved liquid. Process until smooth and creamy, adding more liquid if desired. Season with salt to taste. Serve with your favorite pita bread, raw veggies or crackers.
The Culinary Chase’s Note: Yum! Whiz up some fresh coriander (cilantro) in the blender to offer a slight lemony flavor. If you find the dip is too thick, thin it out with some of the chickpea liquid or a bit of water.