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AVOCADO AND APPLE CIDER VINEGAR HUMMUS

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Avocado and Apple Cider Vinegar Hummus

Hummus is the ultimate social buffer. I use it to jam a conveyor belt of crudités into my mouth when I’d rather avoid the small talk.

But I also love it just as much when I’m alone. I smear it on crisp sourdough, stir it through roasted rainbow veg…my son eats this one straight with a spoon, no conduit carrot or celery stick necessary. I get it. It’s that compulsively delicious.

Check it out.

Avocado and Apple Cider Vinegar Hummus
Avocado and Apple Cider Vinegar Hummus

Avocado is all about creaminess, but its flavour is hardly potent, and if you’re using garlic, the mild green notes can quickly get lost. In this recipe, the apple cider vinegar adds a sweet zing to what would otherwise be a unctuously smooth, but uneventful dip. I still add the usual lemon, plus a splash of white wine vinegar—but you can skip the latter if you aren’t as big a fan of the acidic pucker as I am.

While I don’t mind my hummus chunky, I do recommend first blitzing your chickpeas and tahini with only the liquid ingredients, into a silky paste, for The. Smoothest. Hummus. Ever.

Then toss in the remaining bits. 

avocado and apple cider vinegar hummus
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Avocado and Apple Cider Vinegar Hummus

AVOCADO AND APPLE CIDER VINEGAR HUMMUS


  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 4 1x
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DescriptionYum

A creamy green hummus with just a bit of zing; grab the ripest pair of avos, a generous glug of ACV and GET IN.


Scale

Ingredients

  • 1 garlic bulb
  • 400g chickpeas (1 tin), drained and rinsed 
  • 1 tbsp light or dark tahini paste 
  • Generous swizzle of cold-pressed rapeseed oil or extra virgin olive oil 
  • 1 capful of apple cider vinegar (I love this one)
  • Juice of one lemon
  • 1 capful of white wine vinegar 
  • 2 ripe avocados, peeled, stones removed
  • Sea salt, to taste 
  • Dusting of smoked sweet paprika 

Instructions

  1. Slice the top of the garlic bulb (don’t peel!), brush the cut end with some olive oil, then wrap in foil and bake at 180C/350F/gas mark 4 for around 20 minutes (or until you smell the roasted garlic).
  2. While the garlic is roasting, rinse the chickpeas, then blend together with tahini, oil, ACV, lemon juice and white wine vinegar. Continue to pulse until smooth and shiny—add more oil if you need.
  3. Once garlic is cool enough to handle, squeeze cloves out into food processor. Add avocados. Blitz until you you’ve got your desired texture.
  4. Taste. Then add salt. Sprinkle with paprika and drizzle with a little extra oil for gloss.
  5. Serve with with a load of crunchy veg, hot toast, or just dig in with a giant spoon.

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Previous Post: « CREAMY SUNDRIED TOMATO AND BASIL HUMMUS
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Easing into 2021 like... #pastapasta Easing into 2021 like... 
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Is there a name for someone who obsessively collec Is there a name for someone who obsessively collects cookie recipes (and cookies)? Cookiephile? Alistair Cookie? Whatever the word, I’m that. And here’s another COOOOKIE recipe from da blog—chunky and chewy in the all the right places, with the mellow, comfy-to-the-max vibes of peanut butter, and sweet toffee undertones thanks to dark brown sugar. ALSO! Completely *flourless*, so perfect for paleo, or just lazy bakers. Like me. TAP link in bio, and SAVE this for repeat PB & choc-chip cookie bliss. ⚡️🍪 
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Anybody else already dreaming of their Christmas m Anybody else already dreaming of their Christmas morning breakfast? For the *easiest* edible brekkie magic, try my French Toast-Style Cheat Cinnamon Rolls: Stuffed with sweet apples ‘n’ blueberries, soaked in orange & brown butter batter—and prepped in just 15 MINUTES. I’d say save a slice for Santa, but you’ll definitely risk being on the naughty list to have this all to yourself...Link in bio x💗🌟
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Scribbling my weekday ‘healthy treat’ list, an Scribbling my weekday ‘healthy treat’ list, and these babies are front and centre. What is it about pb & j that makes for instant zen? I have no idea. I just know that these Peanut Butter + Chia Jam Cups are gonna OWN the Monday (and Tuesday, Wednesday, Thursday, Friday) blues. 👊🏻⭐️
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Cake for breakfast.
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Yeah, I said it.
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But don’t be scurred —this baby is delicious but healthy AF. My Almond and Orange Breakfast Cake is flour-free, refined sugar-free, and perfect for Paleo and GF peeps. It’s also THE BOMB for a make-ahead breakfast that requires minimal finger-lifting. Recipe deets in link in bio, babes! 🍊 ✨#cakeforbreakfast 
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