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Avocado hummus with pico de gallo

Creams13 minutes8 people180 calories
1/52/53/54/55/5 (47 votes)
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By Alicia tomero

Avocado hummus with pico de gallo

Delicious spreadable cream with an exquisite vegetable garnish. It's about a avocado hummus with pico de gallo, something that is being incorporated into our diets and with an engaging flavor.

We will have some ripe avocados and some cooked chickpeas. You have to put it in the glass with small ingredients and make a cream without lumps.

Then all that remains is to accompany it with a pico de gallo. This is the best part of the recipe, since we can spread the cream and take advantage of accompanying it with some crispy vegetables and with a touch of lemon.

Avocado hummus with pico de gallo

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Delicious hummus spread, with a cream made with chickpeas, avocado and exquisite pico de gallo.

Avocado hummus with pico de gallo
  • Alicia tomero
  • Kitchen: Mexican
  • Recipe type: creams
  • Calories: 180
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

Hummus Cream

  • 300 g avocados
  • 400 g of cooked chickpeas (can be canned)
  • 2 cloves of garlic
  • 1 large splash of walnut or olive oil
  • 1 large splash of lemon juice
  • 1 teaspoon tahini
  • Sal Island
  • Ground black pepper
  • 1/2 teaspoon ground cumin

Rooster's beak

  • 1 ripe, firm tomato
  • 1 ripe avocado
  • 1 small red onion
  • The juice of a lemon
  • Sal Island
  • A few sprigs of cilantro (optional)
  • 2 tablespoons pumpkin seeds
  • 1 teaspoon of sesame seeds

Preparation

  1. We make the pico de gallo. We wash the tomato and chop it into small squares. We open the avocado in half, remove the pulp with the help of a spoon. We remove the seed and chop it into small squares.

  2. We peel the onion and cut it finely. We put all the ingredients in a small bowl. We add the lemon juice and a little salt. We also add the finely chopped cilantro, it is optional. We stir well and set aside.

  3. We make the avocado hummus. We have the chickpeas and heat them for 1 minute in the microwave or wherever we allow. We pour them into the glass.

  4. We open the avocados in half, remove the pulp with the spoon and pour the pulp into the glass without the seed. We add a large splash of walnut or olive oil. We add salt and black pepper. Lemon juice and a teaspoon of tahini.

  5. Add the two cloves of garlic and the 1/2 teaspoon of cumin powder. We program 30 seconds at speed 4,5. After 10 seconds we open and see if we can lower the cream down and into the center of the glass. We start programming again. We must have a smooth cream without lumps. If it has not been mixed well, we program again for 10 more seconds.

  6. We place the cream in a bowl and pour the pico de gallo on top. We add the pumpkin seeds and sesame on top. We serve.

Notes

We can spread the hummus with toasted bread, bread slices or nachos.


Discover other recipes of: Less than 1/2 hour, Thermomix recipes, Soups and creams

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