A flavorful Mediterranean-inspired appetizer platter featuring an avocado hummus recipe with great nutrition and heart-healthy goodness from the California Avocado.
Avocado & Roasted Garlic Hummus Platter
Total Time: 55 min
Prep Time: |
Vitamin A 114 mcg; Vitamin C 53 mg; Calcium 112 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 127 mcg; Omega 3 Fatty Acid 0.35 g
% Daily Value*: Vitamin A 15%; Vitamin C 60%; Calcium 8%; Iron 15 %; Vitamin D 0%
Ingredients1 head garlic 1 tsp. olive oil 1/2 cup chickpeas, no salt added, rinsed and drained 2 Tbsp. tahini 3 Tbsp. fresh lemon juice 1/2 tsp. za’atar spice mix 1/4 tsp. fine sea salt (or more to taste), NOTE: I liked a total of ½ teaspoon salt 2 Tbsp. olive oil 5 Tbsp. cold water, (or more to thin) 1 ripe, Fresh California Avocado, seeded, peeled and cubed 1 Tbsp. toasted, chopped walnuts 1 Tbsp. crumbled feta cheese, NOTE: Eliminate for a vegan option 2 medium (about 6-inches in diameter) pieces toasted or warm pita bread 1 sweet pepper, cored and cut into 1-inch thick slices 1 cup multi-colored baby carrots or carrot chips 1/2 English cucumber, cut into ½-inch thick slices
- Preheat the oven to 400 degrees F and set the rack to the middle position. You can also use a toaster oven or an air fryer to roast the garlic. For air fryer, set the temperature to 370 degrees F.
- Cut about ¼ inch off the top of the head of garlic to expose the tips of the garlic cloves. Place on a small piece of foil. Drizzle with olive oil over the garlic, and lightly wrap it in foil.
- Roast the garlic for about 40 minutes in the oven or toaster oven, or 30 minutes in the air fryer. Check the garlic as it gets close to the finished roasting time. It’s finished when the cloves turn light brown and feel soft when pierced with a knife. Remove the garlic and let it cool so you can handle it. Note: this can be done a day or two before. Keep the roasted garlic wrapped in foil in the refrigerator until ready to use.
- In the bowl of a food processor fitted with the metal blade, combine the chickpeas, tahini, lemon juice, za’atar, remaining olive oil, and water.
- Gently squeeze the garlic cloves from the head of garlic into the food processor. Take care to avoid getting the papery skins in with the garlic.
- Process the mixture for 4 minutes, scraping down the sides and bottom of the bowl periodically, until the hummus is very smooth. Add the avocado and process for another minute until everything is smooth.
- Taste the hummus and add extra salt to taste (optional), and additional water if the hummus seems too thick.
- To serve, spread the hummus onto a plate or into a bowl. Drizzle the remaining 1 tablespoon olive oil over, and sprinkle with the toasted walnuts and feta cheese (if using).
- Place the hummus in the middle of a platter. Arrange pita triangles and raw vegetables around the hummus.
- Best served immediately.
Serving Suggestion: Delicious with lightly steamed and chilled veggies like broccoli or cauliflower florets, asparagus spears or any other vegetable to dip. To store the hummus, squeeze additional fresh lemon juice over the surface and press a piece of plastic wrap to the surface to prevent browning. Store in the refrigerator for 2-3 days.
Beverage Pairing: Red wine sangria or lemon seltzer with fresh mint.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados