My avocado love knows no bounds. I’ve been waiting for one of our avocados to be the perfect ripeness to make another hummus and veggie bowl, and today was my lucky day. Instead of using the traditional olive oil in this hummus, I opted for hemp oil. It adds more green color to the hummus, and also contains a ton of omega-3 fatty acids. Win-win!
I decided to be a maniac and peel every chick pea before putting it in the food processor. I really wanted to see if peeling them would affect the consistency of the hummus, and while it did end up with a really creamy texture, I wouldn’t say that it’s totally necessary to peel them (unless you want to). I ate my hummus on top of a quinoa bowl with green beans, sprouts, shredded rainbow carrots, baked teriyaki tofu, and sprinkles of pumpkin & sunflower seeds, almonds & walnuts and seaweed. To make the baked tofu, you need some extra firm tofu and a basic teriyaki sauce. I used one by Coconut Secrets because it’s made from coconut sap and has a lower glycemic index. Wrap the tofu in paper towels and press out as much moisture as possible, it will take 10-15 minutes to remove the majority of the water from the tofu. I then cut the block of tofu into 1 inch cubes and baked it at 350 F for about 30 minutes. You can then marinate the cubes in the teriyaki sauce for a few hours, or just use it as a sauce on the tofu and it tastes delicious with the hummus!
Om nom nom! I will certainly be eating this hummus for the next couple of days!