Quick Hummus with Avocado and Tomatoes
4 servings
15 minutes
Quick hummus with avocado and tomatoes is a harmonious blend of Mexican and Middle Eastern flavors. The thick, aromatic chickpea paste enriched with tahini, lemon juice, and spices serves as the perfect base for fresh avocado and juicy tomatoes. The light bitterness of arugula completes the flavor palette, adding sophistication. This hummus is not only nutritious but also has a refreshing, slightly spicy note. It’s ideal for a light lunch or snack, pairing well with flatbreads, toasts, or fresh vegetables. This recipe is a quick alternative to traditional hummus that allows you to enjoy rich flavors without spending much time on preparation.
1
Cut the avocado flesh into small cubes, drizzle with lemon juice, and add 1-2 teaspoons of olive oil, minced garlic, salt, and pepper to taste.
- Avocado: 1 piece
- Lemon: 1 piece
- Olive oil: 4 tablespoons
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
2
Make a cross cut at the base of the tomato and dip it in boiling water for 1-2 minutes. Let it cool, peel off the skin, and cut into cubes. After blanching the tomatoes, place them in cold water - the skin will come off very easily.
- Tomatoes: 1 piece
3
To prepare quick hummus: mix chickpeas, coriander, paprika, salt, juice of 1/2 lemon, tahini, and 1 tbsp of olive oil and blend until smooth.
- Canned chickpeas: 155 g
- Ground coriander: 1 teaspoon
- Paprika: to taste
- Salt: to taste
- Lemon: 1 piece
- Tahini: 4 tablespoons
- Olive oil: 4 tablespoons
4
Place a layer of hummus in the center of the dish, make a small indentation in the middle and add chopped tomato, then top with avocado. Drizzle with a thin 'thread' of olive oil and garnish with arugula.
- Canned chickpeas: 155 g
- Tomatoes: 1 piece
- Avocado: 1 piece
- Olive oil: 4 tablespoons
- Rocket (arugula): 100 g
