Today, Cinco de Mayo meets the Holy Land in this tasty concoction, avocado hummus and fresh tomattillo salsa verde!
Growing up on the Mediterranean, I may have embraced a stubborn purist approach to hummus. In that part of the world, there is good hummus, and there is great hummus. Then, there is the same great traditional hummus–made from scratch of course–topped with spiced lamb and pine nuts. Hence my earlier post how to make traditional creamy hummus.
No doubt, hummus is a signature dish in the Middle East, particularly the Holy Land region. There is an uncanny devotion among the people of that region toward hummus. I think I shared this before, it is not unusual for people to plan their outings around a stop at their favorite hummus joint. There is not, to my knowledge, the same devotion toward trends like black bean hummus, edamame hummus, roasted beet hummus, and certainly not to something like a ranch hummus dip.
That is not to say trendy hummus creations are not tasty; some are absolutely delicious. And that’s why, today, I am going to digress from my purist approach for the second time–the first being my spicy roasted red pepper hummus, which, in my humble opinion, is a must try. I am totally borrowing Friedman’s The World is Flat approach and going a more global route with a Mexican twist on my hummus.
To be honest, all this fuss and introduction is simply my excuse to post my salsa verde in celebration of Cinco de Mayo. I made this fresh spicy tomttillo salsa verde for the first time two weeks ago. Without my knowledge, my husband had signed me to make fresh homemade salsa for some work potluck he was involved in. Being the nice wife that I am, I made plenty, and gave him four jars filled to the brim with fresh salsa verde. When he came home with not one lick left in the jars, and a request for the recipe, I knew it was worth sharing here on the blog.
But what would be my angle for posting a clearly Mexican recipe on a Mediterranean blog?
Chickpeas and tahini, the stars of traditional hummus are both fairly neutral in taste, which makes it easy to play around with additional fun ingredients. In this case, for a Mexican twist on hummus, I added avocado and a hint of cumin. Not a huge digression really from my original recipe. I spread my o-so-creamy greenish avocado hummus in a bowl and topped it with a bit of the salsa verde, then I called in the tasting team, my family. We each took our utensil of choice–i.e. tortilla chips or pita bread–and dug in!
A couple of quick notes:
– You may use canned chickpeas for this recipe. However, if you want to cook your own from dry chickpeas, read how to make traditional creamy hummus for cooking instructions only.
– I topped my avocado hummus with the fresh tomattillo salsa verde as you see in the pictures. This is certainly optional, and you must drain the salsa well before topping the hummus. This recipe makes a good amount of salsa. Place the remaining salsa verde in a bowl, and you’ll have yourself two amazing appetizers. 🙂
Ready, here is the step-by-step for avocado hummus and fresh tomattillo salsa verde
(print-friendly recipe to follow)
In a large food processor, combine the hummus ingredients of garlic, chickpeas, avocados, Greek yogurt, tahini, salt, cumin and lime juice.
Blend until the hummus mixture is smooth.
Test, and if the hummus is too thick, add a very little bit of water (or chickpeas canning liquid); run the processor until you achieve the desired creamy consistency. Transfer the avocado hummus to a serving bowl; garnish with cayenne pepper; cover and refrigerate for a few minutes. Clean the food processor.
In the now cleaned and dried food processor, combine the salsa ingredients of tomattillos, cilantro, garlic, onions, jalapeno, salt, pepper and lime juice.
Run the processor for about 40 seconds. Check, and if needed, blend for a few more seconds until you achieve the desired consistency.
Top the avocado hummus with 1/3 cup or so of the salsa verde (drain the salsa well before placing on the hummus). Transfer the remaining salsa to another bowl. Serve with tortilla chips and pita bread or pita chips! Enjoy.
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