This avocado and basil hummus is a very Californian dish. In fact I was having brunch in a restaurant in Venice when I got what I think is known as food envy for what the guy next to us was eating. Such a simple dish but the way they had presented it – generously slathered on pan-fried ciabatta with a gorgeous crispy fried egg on top… all those pesto flavours plus hummus and a kick of chilli flakes. I mean, this is brunch heaven surely?
When making hummus, many of the measurements are to be seen as a guide. I’ve shown below what I like to use but some people prefer a thicker or smoother hummus, or more salt or garlic. The best thing to do is follow the instructions below and then blitz and taste. Then add a little more of whatever you like to boost the flavour to your liking. A little more of the water from the chickpea tin will make a smoother hummus.
- 1 x 400ml can chickpeas in water
- 2 tablespoons tahini
- 1 clove garlic
- 1 tablespoon olive oil
- the juice of a quarter of a lemon
- roughly 4 tablespoons water from the chickpea tin
- salt and pepper
- roughly 8 basil leaves
- 1 avocado – peeled and quartered
- 1 teaspoon chilli salt (I’m using this amazing stuff from The Cornish Seasalt Company.)
Drain the chickpeas but keep the water from the tin. This stuff (commonly known as aquafaba, is liquid gold.)
Place all the ingredients apart from the avocado, into a food processor and whizz until chunky. Taste, add more salt, pepper or lemon juice if desired and add a little more chickpea water if you want a smoother consistency and whizz again. Add the avocado and give it a final blitz.
Spread onto toast and drizzle with a little olive oil, a spritz of lemon juice and some chilli salt for a punch of flavour!
For more hummus recipes check these out on Dom in the Kitchen.
Eat and of course, enjoy!