I’ve been dreaming about a guacamole-hummus hybrid for a while now. Not like I invented it out of thin air, there are probably as many avocado hummus recipes on Pinterest as there is smoothie bowls in Santa Monica.
I had yet to make it myself but last weekend when I sauntered into the kitchen to do just that l realized what most of them were missing was acid. Charred tomatillos and lots of lime juice seemed to me like a logical solution. Together they brighten the richness of creamy garbanzo beans and avocado.
The avocado does a number here as well, its fatty nature is a natural substitute to a dip that is often overloaded with olive oil and tahini. The best hummus is a fluffy, airy dip. A feat achieved in the most part by olive oil. This dip, however needs no oil, but instead a perfectly ripe avocado does the trick and the tahini that is there is just enough to provide the tangy flavor that is the bedrock of good hummus.
This Roasted Tomatillo and Avocado Hummus graced my Ultimate Pool Party Platter and was scooped up by pretzel sticks, radish halves, and cucumber slices. I was happy to have leftovers too for topping my daily fried rice bowl and then more for a pre-dinner snack of hummus and tortilla chips.
I honestly don’t know what took me so long.Print
Roasted Tomatillo-Avocado Hummus
This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 8-10 servings 1x
- 2 tomatillos, husks removed and washed
- 1 serrano pepper
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 ripe avocado, peeled and pitted
- 2 tablespoons tahini
- 2 cloves garlic
- 1 teaspoon kosher salt
- juice of 1 lime
- Char tomatillo and serrano in a hot dry frying pan over medium-high heat until blackened on all sides. Let cool slightly. Remove stem from serrano, and the seeds if you’d like it less spicy.
- Combine tomatillo and serrano with remaining ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice as needed.
- Cover and refrigerate until you are ready to use. Will keep up to 4 days in the refrigerator.
- Roasted Red Pepper and Black Bean Hummus
- Cilantro Jalapeño Hummus
- Jerk Hummus with Sesame Pita Chips
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