Originally published in The Northern Light.

ou probably tried hummus that summer you tried to become a vegetarian, but it’s been around for much longer than that. Speculated to be one of the oldest prepared foods in the world, the exact origins of hummus have been lost in translation. Normally thought of predominately as an Israeli dish, the spread actually calls many places home. Palestine, Egypt, Greece and other Middle Eastern and Mediterranean countries all stake claim in the chickpea dip. With variances in how hummus is made from place to place it always has the basic combination of chickpeas, lemon juice and garlic. Try your hand at hummus with an avocado and lime variant of the dish.

Avocado and lime hummus

Yield: 2 cups

Prep time: 3 minutes


1 can of chickpeas

2 avocados, ripe, cut and peeled

2 cloves of garlic

2 tablespoon of lime juice

1 teaspoon of salt

½ teaspoon of cumin

2 tablespoon of olive oil

½ teaspoon of paprika


1. Pour the chickpeas, avocado and garlic into a food processor or blender.

2. Add the lime juice, cumin, salt and paprika to the mixture.

3. Process or blend until smooth and creamy, adding in the olive oil as you mix.

4. Once a smooth consistency is reached, pour into a bowl and enjoy with pita chips, crackers, and veggies.


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