Avocado Hummus

I cut this recipe out of the L.A. Times in August, but only just got around to making it.  I've been enjoying the feel of autumn, which makes me less inclined to eat Mediterranean-style food.  Then the October Santa Anas made an appearance and I had this with some falafel.

Since Jonathan Gold passed away, the Times Saturday section has been focusing more on recipes and less on restaurants.  Personally, I would like a section that's about 50/50.  New restaurants mean exposure to new recipe ideas, but the recipes themselves are an important part of that balance.  Publishing scaled-down versions helps everyone.

This is a pretty basic hummus recipe: base, garlic, lemon juice, tahini, and salt.  The addition of lime juice and cumin are what make it different.  There's no added oil because avocados are mostly fat.

If you want to thin this out for your own personal taste, I would recommend adding more lemon or lime juice.  I made mine very smooth, like sour cream, and it lasted four days without darkening.  If too sour, add a slight pinch of sugar to balance the flavor.

3 avocados, peeled and seeded
*1 clove garlic, minced
*1/4 C lemon juice, or more to thin
1/4 C lime juice
*1/4 C tahini
*1/2 tsp cumin
salt to taste

1.  Toss everything in the food processor and purée until smooth.  Taste and add juice or salt as needed, bearing in mind that the flavors will mature by serving time.

2.  Transfer to a serving bowl and cover with plastic wrap touching the surface.  Refrigerate for at least 1/2 hour before serving.  It may start to darken after a day, especially if you skimped on the lemon and lime juice.  Like guacamole, you can skim off the dark skin to make it pretty for a third or fourth day.

Makes about 3 cups, or 12 servings

Difficulty rating  π