Grilled Avocado Hummus

Y’all! Things have been busy around here but I’m back! More importantly, how JEW doin? Good to hear. As you can see, I have a new blog design. What do you think? I take that back, if you like it, let me know what you think. Otherwise, keep your kind words to yourself. Unicorn lovers Jewnite! I’m still working out the kinks, so please tell me if you see anything shady.

Now, back to me. Don’t forget to vote for my in the Google+ Surprise Ingredient Cookoff! Just leave a comment on this post saying Amy’s Ribeye is the best! Thanks!

If you follow WJWE on Facebook, or Instagram, you have seen these photos and know all about my business. Gotta love Al Gore’s Internet! First up, anyone have any Passover stories to share? A perfect brisket recipe or maybe Bubbe was a little too heavy on the pour with her four glasses of wine? I myself had a lovely Seder with a whopping 1.5 Jews. It counts! We made our own Seder plate…

Noshed on everyone’s favorite: lox and schmear on matzah!!

And of course, Bubbe’s famous matzah ball soup. Even the gentiles gobbled it right up!

I came dressed to impress in my gefilte fish apron.

Not one to shun holidays of any kind, I teamed up with my blog and real-life buddy 1 Fine Cookie to celebrate Easter brunch! Mimosas and pastel sundresses? I’m in. We also made Baking Bites infamous Peep Infused Vodka. WWJD indeed.

I’ll save you from the close up of the Peeps, which resemble something between a lava lamp growing mold, and cotton balls floating in formaldehyde. Shudder. After Passover, I immediately dove into chametz with CUPCAKES AND BEER. Oh yeah. I attended a cake airbrushing class that was AWESOME.

Naturally, I covered all of mine in shimmer. Staring at this photo is what being on LCD must feel like! The next day I went to a beer party at Hops & Grain and tried their new brew “The One They Call Zoe”, affectionately named after the owner’s dog. A tasty hoppy lager! The beer, not the dog of course.

Anyhoo, let’s make some hummus, shall we? I love hummus, I love avocado, I love grilled things. So I put them all together. How does she do it?! Here is all Jew need:

First, cut your avocado in half and remove pit. Using a spoon, carefully scoop whole avocado from skin. If it breaks a little, no worries. It’s going to be pureed into hummus anyways! Heat up your grill or a grill pan to medium and spray with olive oil or a non stick spray. Grill until avocado is charred, or about 5-7 minutes.

Nice. Next, in a food processor, combine avocado, chickpeas, tahini, and garlic. I used my new KitchenAid hand blender!

Then add extra virgin olive oil, lemon juice, salt and pepper to taste, 1/2 teaspoon smoked paprika for extra smokiness (or to taste) and enough water or chickpea liquid to make it smooth!

Blend until smooth and enjoy! The green color is best if served the same day.

Grilled Avocado Hummus

Amy Kritzer

Grilled and Smokey Avocado Hummus!

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Course Appetizer

Cuisine Israeli

Servings 4 -6

Ingredients

  

1x2x3x

• 1 large avocado
• 1 cup chickpeas canned or cooked
• 2 tablespoons tahini
• 1 clove garlic minced
• 2 tablespoons extra virgin olive oil
• 1 lemon juiced
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika or to taste
• ½ cup chickpea liquid or water

Instructions

 

• First, cut your avocado in half and remove pit.
• Using a spoon, carefully scoop whole avocado from skin. If it breaks a little, no worries. It’s going to be pureed into hummus anyways!
• Heat up your grill or a grill pan to medium and spray with olive oil or a non stick spray. Grill until avocado is charred, or about 5-7 minutes.
• Next, in a food processor, combine avocado, chickpeas, tahini, and garlic.
• Then add extra virgin olive oil, lemon juice, salt and pepper to taste, 1/2 teaspoon smoked paprika for extra smokiness (or to taste) and enough water or chickpea liquid to make it smooth!
• Blend until smooth and enjoy! Garnish with olive oil and smoked paprika.

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Disclosure: The appliance in this post was provided to me by KitchenAid, but all opinions are my own.