AVO HUMMUS

MY HAWAIIAN KITCHEN

Delectable memoirs of living on the slopes of Mt. Hualalai high above the famed Kona Coast on the beguiling Big Island of Hawaii.

 

Dear Journal – Greek meets Hawaiian… in a lanai-wrapped country house in a small avocado orchard up Kona mauka.  Company was coming so there I was making a good batch of hummus….. when, well, when you might say the avocadoes in our yard beckoned.  Perfect! A luscious warm from the garden, tree-ripened jade beauty was in my hand and into the hummus just like that.  Mmm. The olive tinted smoothness and gentle butteryness that the avo lends to the garlicky bite of hummus keeps this dip a true ohana (family) favorite.

  

  

1 x 16 to 19-ounce can chickpeas (garbanzo beans), drained, liquid reserved

1 medium, ripe avocado, peeled, seeded

1/3 cup tahini (sesame paste)

3-4 tablespoons good quality olive oil

4 plump garlic cloves, minced

Juice of 1 fresh plump lemon or lime or a combo of both

2 teaspoons fresh dillweed, chopped, or about 3/4 teaspoon dried dillweed

¾ - 1 teaspoon Hawaiian salt or coarse sea salt

 

Put all ingredients, including ½ of the reserved chickpea liquid into a blender or food processor.  Process until mixture is well combined, smooth and the consistency of a thick paste.  Add more of the reserved liquid if needed to get that perfect hummus (not too thick and not too thin) consistency.  Scoop into serving dish and let sit for at least 30 minutes for flavors to mellow.  Or refrigerate up to 12 hours.  When ready to serve drizzle the top with a little more olive oil and serve with warm pita bread, pita crisps or your favorite dippers.

 

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