Hummus is hummus. I never get sick of it (although there was a point where I think my husband and I overdosed on it), and I love making it at home. I actually hate the taste of store bought hummus, even if it's as natural as can be. It will simply never taste as good as the homemade kind. I have been making hummus at home since forever, and I always loved tweaking the recipe and adding different spices and vegetables in it. My beet hummus is one of my favorite recipes, and I have also made hummus using sweet peas.
Last week my husband had a few colleagues from work come over, and as I wanted to make a huge beautiful dinner using everything I had in my fridge, I wanted to make something more exciting than guacamole. I had a bunch of fresh chickpeas, so I decided to make some avocado hummus with fresh herbs. And it was so good! Chickpeas and avocado are a delicious and very, very creamy combination, and with the right amount of herbs and seasoning, this is probably one of the best ways you can eat this Middle Eastern spread. I served it with some crudite and gluten free bread, and it was a perfect appetizer. It only takes a few minutes to make, so next time you have some ripe avocados and chickpeas sitting around, take out the food processor and give it a shot!