A lemony twist on your normal hummus filled with herbs and healthy fats from avocado. It’s great as a dip or even as a spread!
That’s a mouthful huh? It’s really unfair to pull one of those ingredients out of the title though because you can taste them all! And, because “hummus” just sounds boring. This is not boring.
Some things just go together.
Chocolate & peanut butter.
Strawberries & cream.
Bacon & anything eggs.
And personally, I think lemon & rosemary.
I’ve already professed my love of the combination in these lemon & rosemary cookies, but today we’re going to go the savory route.
At lunch yesterday, I was reheating the leftover lemon, spinach & feta pasta when I thought a lemony, hummus topping would taste delicious since because pasta leftovers tend to dry out in the microwave. 10 minutes later I had this.
This is really lemony. If lemon isn’t your thing this probably isn’t for you. With lemon juice, lemon zest and lemon thyme (a new potted herb fav this year, so much better than regular thyme in my opinion) the flavor is quite noticeable. And, delicious.
I used cannellini beans instead of chickpeas (a Giada inspiration) and I think that substitution + the avocado made it creamier than your usual hummus. This would be perfect as a dip with pita chips/veggies or equally delicious as a topping to any pasta/burger/fish. There’s about 2 cups left in the fridge and I’m thinking it will be making an appearance at every meal besides breakfast in the next couple of days.
It might become my own little version of Mmmm sauce.
Lemon Rosemary Thyme Avocado Hummus
Ingredients
- 1 15 ounce can of cannellini beans, drained/rinsed, liquid reserved
- 1/2 avocado
- juice of 1 lemon
- zest of 1 lemon
- 1 clove of garlic, smashed
- 3 tablespoons grapeseed oil, or extra virgin
- 1 tablespoon rosemary, chopped
- 1 tablespoon lemon thyme, chopped
- salt & pepper
Instructions
- Combine everything including 2 tablespoons of reserved liquid from the beans, except 1 tablespoon of grapeseed oil in a food processor and pulse until creamy.
- Add extra tablespoon of oil if necessary for smoother hummus and pulse again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What’s your favorite hummus variation?
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Yum! Hummus is a staple at my house! I’ll have to give this a try!
I’m currently trying to perfect a spicy jalepeno hummus – haven’t quite got it yet!!
That looks so yummy!!!! I don’t know if I would go for all the lemon, but I do love hummus and avocado above pretty much all else. I wonder if one could add bacon to this….
Ok, this looks soooo stinking good.
Bacon and Anything? Yes!
That looks so good and I could really go for some with pita chips right…NOW!
Thanks, Gina!
Oh that looks creamy & delicious! YUMMM!
My favorite hummus is my ‘Buffalo Chicken Hummus’ I make for my husband
Ooh I’m not normally a fan of too much lemon but love the idea of humous with avocado! Definitely gonna give this a whirl!
This sounds awesome. My hummus usually comes out chunky, good but chunky. Using cannellini beans sounds like a great idea. I will definitely try this recipe.
The title alone of this made me swoon. And I think ANYTHING with avocado and hummus works for me so I bet I’d love this. I just want to dip a huge blue corn chip into it right now and call it day :)
This sounds awesome! I just got an avocado hummus from TJs and it’s great but I will need to try this myself.