Avocados, you sly devils. You can spend DAYS lounging firm and unchanged on the countertop with the other members of your bright green posse. Then, in the blink of an eye, you join together and turn smooshy soft with a dark hue. Can anyone else out there relate?
This week we bought a large bag of ‘cados to use up in several different recipes. The avocados as you may have guessed, had other plans. We also had a jar of leftover garbanzo and white beans that were nearing the end of their welcome in our fridge. We needed to get creative with these ingredients fast. You see, the Compstons are not fans of tossing unused food.
This year, more than ever, our family is making an effort to do our part to reduce annual food waste. According to a study conducted by the Journal of Nutrition and Dietetics, Americans throw away up to 40% of the food we produce and harvest. 40%. Just think of the impact that loss could make to the nearly 16 million food insecure families living in our country. We can all play a role in reducing waste.
Now, let’s get back to those avocados and beans. In an effort to extend the “fridge life” of these nutrient-dense ingredients, we got to work in the kitchen and oh boy! A star was born. Friends, we would like to introduce you to Avo Hummus. Or Humcado. Avomus? Ok, so the name is perhaps a work in progress but this recipe is pure perfection. Fluffy, creamy, bright and savory, this recipe takes simple, fresh ingredients and upgrades a classic favorite.
Like most SOC creations, this recipe requires only a few ingredients and can be prepped in a matter of minutes. Once you establish the ‘base’ recipe you can start creating new versions by adding different seasonings to fit your personal preferences. As I mentioned, the stars of our recipe were two types of leftover beans and extremely ripe avocados. You are welcome to use purely garbanzo beans, and, for you hummus purists out there, you can certainly add tahini and cumin for a more traditional take.
To start, assemble your ingredients and food processor.
Next, peel your garlic cloves and peel and pit your avocados. They don’t have to look perfect. They are going to blended after all!
Then, place all ingredients into your food processor.
And blend until you reached desired consistency.
Pour into a serving bowl and garnish with more beans and freshly cracked pepper. Enjoy immediately or store in the fridge for up to 3-5 days.
2 ripe avocados
1 15.5 oz can garbanzo beans, rinsed and drained
1/4 cup extra virgin olive oil
1/3 lemon juice, freshly squeezed (lime juice also works well)
2 cloves garlic
Salt and pepper, to taste
Water as needed to thin
Rinse and drain beans. Peel and pit avocados. Add all ingredients to a food processor and blend until you reach desired consistency. Garnish with extra beans and freshly cracked pepper or minced garlic.
Nutrition Facts (makes approx. 10, 2tbsp servings)
Calories – 143 Fat – 10g Carbohydrates – 11g Protein – 3g Fiber – 4g