I went to Shaw's the other day. (like, a week and a half before I made this). Shaw's is not my grocer of choice, but they're next door to CVS and I had to go there, so when I knew I needed to pick up milk and other perishable staples, I figured I'd just run over to Shaw's, it'd be easiest. That day, Shaw's had a special on avocados: 88 cents each. Whoa! This is an incredible deal!! Half the time I go, avocados are $1.99 each. If I go to Big Y, with a gold coin I can get a bag of 4 avocados for $5.99 (I think the bags are usually $9.99 or around there). So I grabbed 2 avocados. And the next day, tried to figure out what to do with them.
Normally I just make guacamole. It's easy, it's delicious. But it's also more of a summer thing for me. One time I made avocado tempura, but deep frying would be harmful to the fit of my clothing right now, so that's out.
After browsing around, I found an avocado hummus recipe. It looked tasty, and different, and kind of healthy! Splendid.
And funny side note: I never got around to making it. First I wasn't in the mood, then the school week happened and it was all I could do to make a tuna salad sandwich for dinner. I kept checking on those avocados as they sat in the fridge: one was still firm-ish so I wasn't worried, but the other was becoming quite soft- yikes! Finally the day came where not wasting these lovely, inexpensive avocados was more important than grading labs. And guacamus occurred.
recipe based on roasted garlic avocado hummus, by This Country Girl Cooks
4 garlic cloves
1 can of chickpeas, drained and rinsed
1/4-1/2 cup olive oil
1/2 cup cilantro
2-3T lime juice
1/8t (or more to taste) chipotle powder
sea salt and freshly ground pepper, to taste (I used a fat pinch of salt and a few grinds of pepper- I figured I'd eat with salty chips/crackers and they'd provide enough salt)
Roast the garlic: peel the cloves and place on a cookie sheet (baking dish, whatever) in a 375F-ish oven for about 15 minutes, until soft. Let cool.
In a food processor, combine: garlic, chickpeas, avocado, cilantro, 1/4 cup of olive oil, 2T lime juice and the spices. Puree. Add more olive oil and lime juice if necessary (depending on the softness of your avocado, it may not be necessary. My avocado was so soft I could have mashed it when my hands. It was perfect).
Serve with tortilla chips, pita chips, cracker, carrots, cucumbers, etc.
makes approx 16oz hummus, 8 2oz servings
11.2g fat (1.7g sat, 1.4g polyunsat, 7.2gmonounsat)
not including your dippers, of course!
And the bonus? I happened to make this just before St. Paddy's Day. Complete coincidence, but I was pretty excited when I realized my convenient timing.
*I choose to call this guacamus: I think it sounds vaguely Latin. Dictum ad tua mater**.
**I have never taken Latin, forgive my Latin grammar.