Nicole Berrie’s new cookbook, Body Harmony, couldn’t have arrived at a better time. It’s packed with plant-based recipes perfect for the warmer weather. Take, for example, her “Israeli-style” creamy avocado hummus.
It’s so satisfying served with Persian cucumber spears, Campari tomatoes on the vine and Moonshot’s climate-friendly crackers. And when it comes to snacking, creamy avocado hummus is lighter and lovelier than the traditional version, in my opinion.
For extra flavor and effect, whip up Nicole’s “pink” beet hummus (on Page 231). Or, if you adore eggplant, try her caviar d’aubergines recipe (on Page 226). Whether you make one dip or all three, I guarantee you’ll be happy.
Recipe adapted from Body Harmony. This post is sponsored by ABRAMS, as part of the ABRAMS Dinner Party.
- 2 teaspoons baking soda
- ½ teaspoon kosher salt, plus more, to taste
- 1 15 oz. can chickpeas, rinsed and drained
- ¼ cup olive oil, plus more for finish
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons tahini
- 2 avocados, peeled and pitted
- 2 garlic cloves, roughly chopped
- freshly ground black pepper, to taste
- ¼ cup ice water
- 3 tablespoons tahini
- ¼ cup ice water
- 1 garlic clove, grated
- kosher salt and freshly ground black pepper, to taste
- Aleppo pepper, chopped fresh mint and flake salt (for garnish)
- In a large pot, combine the baking soda, salt and 4 cups water. Bring to a boil. Add chickpeas, reduce heat and simmer, skimming off any scum that rises to the top, until chickpeas are tender, about 20 minutes. Drain and let cool slightly, about 10 minutes.
- Combine the prepared chickpeas and next five ingredients (olive oil through garlic) in a food processor. Process until smooth. Season with salt and pepper to taste. Slowly add ice water and continue to process for another minute.
- In a medium bowl, combine the tahini, ice water and garlic and whisk vigorously until combined. Season with salt and pepper to taste.
- Scoop hummus into a bowl. Drizzle with tahini topping and olive oil. Top with Aleppo pepper, mint and flake salt. Serve with crackers.
