appetizing Avocado Hummus!

Isn't hummus getting a little bit played as an appetizer? I mean I like it as much as the next person, that creamy garlicky bite is actually pretty damn delicious. And if you need something a hurry, it is about the easiest starter to whip up. Maybe five minutes and you're done. But still, you can only pull it out so often. So when I read this recipe (and for the life of me I have zero idea where I first saw it, so if someone is not getting the credit they deserve, please accept my apology) it immediately grabbed my attention. First, all the elements of hummus...lemon juice, tahini, and garlic, plus the sensual delight that is contained within the leathery skinned avocado. This has to be good. So the other night when we had friends over I finally got around to making it and it absolutely rocked! Besides salivating all over it, everyone was like "I know this is like hummus, but what exactly is it?" See, the avocado doesn't immediately leap out at you. Instead in kind of sneaks up on your palate. Like stealth hummus and to everyone there every bit as good as the garbanzo bean classic, if not better. Plus as it should be, stupidly easy. When you make this just set it out and watch the reactions. Don't worry, they'll all be positive!
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Avocado Hummus
adapted from "Spice: Flavors of the Eastern Mediterranean" by Ana Sortun

6 servings

ingredients:
Flesh of 2 ripe avocados
1/4 cup tahini (sesame paste)
3 medium cloves garlic, chopped (about 2+ teaspoons)
2 teaspoons ground cumin
Juice from 1 large lemon, (about 3 tablespoons)
1/4 cup extra-virgin olive oil
Salt

method:
Combine the avocado, tahini, garlic, cumin, lemon juice, oil and salt to taste in a food processor or blender; process for about 1 minute, or until the mixture is as smooth as sour cream.

Transfer to a container. Cover with plastic wrap, making sure the plastic lays directly on the surface of the hummus (to keep it from discoloring). Refrigerate until ready to serve; taste and adjust seasoning as needed before serving.

Hummus as cliché? I think not!

They are food clichés for a reason. The reason usually being that they taste really good, everyone and their grandmother starts making it, it's everywhere, and then clichéism rears its mocking head. It might be played and mock away, but you throw a bowl of garlicky hummus in front of me for an appetizer, and I could dip my way through a whole baguette in short order. Last Sunday before dinner, to keep hunger at bay while simultaneously soaking up the alcohol being consumed by friends while the game was on, I whipped up a quick bowl, sprinkled some smoky Spanish paprika on top with a drizzle of olive oil, and didn't see one eye roll coming my way. Of course everyone was too busy stuffing their grills and swilling drinks, so eye rolling would have meant too much multitasking anyway.

The good thing about hummus, besides how freaking easy it is, is you can throw almost anything into the mix and it works. Roasted red peppers, sundried tomatoes, olives, some feta, whatever works for you. Quick, cheap, and delicious...three adjectives I can get with anytime!
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Hummus

ingredients:
2 cans chickpeas
1/2 cup tahini (sesame paste)
1/4 cup sesame oil from top of tahini container
2 cloves garlic
Salt and fresh ground pepper to taste1 tablespoon ground cumin
Juice of one lemon, or more as needed
1/3 cup water
1 tablespoon olive oil
1 teaspoon smoked Spanish paprika

method:
In a food processor, blend first six ingredients together. Add water as needed to make a smooth puree. Taste and add more garlic, lemon juice, salt, and pepper as needed. Turn into serving bowl, drizzle with olive oil and paprika. Serve with sliced baguette/rustic bread, pita, crackers, or vegetables.