Calling all hummus and avocado lovers! Well, actually, even if you are not a fan of hummus, I think you will like this. My daughter Sara isn’t a big fan of hummus, but even she likes it when made with avocado.
If you are a regular reader of my blog then you know I had my gallbladder removed a few years ago. Since then I still have digestive issues and am not able to enjoy the same foods like before. Meat and dairy in particular. Adding more veggies into my diet seems to be the norm around here now.
One thing I am not sure if I have shared with you over the years, is that I also suffer from fibromyalgia. I go through spurts of chronic pain and discomfort. Everyday is different, some more challenging than others. What we put in our bodies I believe makes a big difference in how we feel.
Trying to eat healthy and having a balanced diet is important. I do believe in moderation, I enjoy desserts once in a while, and I will eat a fried chicken wing here and there, so I still enjoy the foods I love and try to make healthier versions of it when I can.
Avocado, extra virgin olive oil and almonds are all healthy fats, so this hummus is a win win for me!
It is simple to make and it actually tastes really good too!
If you have any favourite healthy foods that you enjoy please share them with me in the comments below. Looking for foods that are are anti inflammatory, high in good fats, and low in saturated fats. Would love to try something new 🙂
What you will need:
- 1 can chickpeas
- 3 avocados
- 1 tbsp tahini
- 1-2 cloves of garlic
- 1 and 1/2 lemons
- salt to season
- splash of water
- extra virgin olive oil
Drain and rinse your chickpeas, pour into a blender along with tahini, lemon juice, garlic, a splash of water, drizzle of olive oil and some salt. Blend until mostly smooth. Add in the avocado near the end, and blend until creamy and smooth.
Taste and adjust seasoning. Pour into a serving bowl and drizzle with olive oil. Garnish with slivered almonds if desired.
Best served the same day.