If you’re on the lookout for a fresh and vibrant addition to your snack repertoire, look no further. This recipe combines creamy avocado mayo with the smoky richness of roasted red pepper hummus, creating a delightful dip that’s perfect for gatherings or a nutritious snack. During my last kitchen session, I whipped this up for a casual get-together, and it was a hit among both health enthusiasts and those just looking for something delicious. I was surprised at how the avocado mayo added a unique creaminess that elevated the overall flavor profile.
Why You’ll Love This Recipe
- The creamy avocado mayo offers a healthier twist on traditional mayo.
- Roasted red peppers add a savory depth and can be made in advance.
- Packed with plant-based protein, thanks to chickpeas and tahini.
- Quick and easy to prepare, perfect for last-minute parties.
- Both dips can be made in about 30 minutes, keeping the kitchen time short.
Ingredients
For Avocado Mayo:
- 1 ripe avocado (about 200 g)
- 1 boiled large egg, peeled
- 1 tablespoon (15 ml) olive oil
- A small bunch of fresh parsley, roughly chopped
- 1-2 tablespoons (15-30 ml) lemon juice
- Salt, to taste
For Roasted Red Pepper Hummus:
- 3 red bell peppers (about 400 g)
- 400 g cooked chickpeas (1 can, drained and rinsed)
- 2 tablespoons (30 g) sesame tahini
- 50 ml olive oil
- 1/2 teaspoon (2 g) paprika
- 1/3 teaspoon (1 g) garlic powder (or 2-3 cloves fresh garlic)
- 1/2 teaspoon (2 g) ground cumin
- 1/2 teaspoon (2 g) black pepper
- Salt, to taste
Ingredient Notes
- Avocado: Use ripe avocados for a creamy texture. If they’re not ripe enough, the mayo won’t achieve the desired smoothness.
- Red Peppers: Roasting enhances the sweetness of the peppers. For ease, you can use jarred roasted red peppers for a quicker option, but homemade adds unparalleled flavor.
- Chickpeas: Start with canned chickpeas for convenience, or cook dried chickpeas for a more authentic flavor.
- Tahini: A staple in Mediterranean cuisine, tahini adds richness and depth. If unavailable, creamy peanut butter works in a pinch, though the flavor will change.
Kitchen Tools Needed
- Blender or food processor
- Baking sheet
- Pot for boiling eggs
- Knife and cutting board
- Mixing bowls
Step-by-Step Instructions
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Prepare the Avocado Mayo: In a blender, combine the peeled avocado, boiled egg, olive oil, parsley, lemon juice, and a pinch of salt. Blend until smooth and creamy, adjusting seasoning as needed. Set aside.
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Roast the Peppers: Preheat your oven to 475°F (245°C). Cut the tops off the red peppers and remove the seeds. Place them on a baking sheet and roast for about 25-30 minutes, turning occasionally until charred on all sides.
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Cool and Peel: Once the peppers are charred, take them out and allow them to cool for about 10 minutes. Peel off the charred skin—it should come off easily.
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Make the Hummus: In the same blender (no need to clean), combine the roasted red peppers, chickpeas, tahini, olive oil, paprika, garlic powder or cloves, cumin, black pepper, and a good pinch of salt. Blend until you achieve a smooth consistency, adding more olive oil to adjust to your desired texture.
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Taste and Adjust: Taste the hummus and adjust salt and spices as necessary. Sometimes a little extra lemon juice can brighten the flavor.
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Serve: Spoon the hummus into a serving bowl, drizzle with a bit of extra olive oil, and sprinkle with paprika if desired. Serve the avocado mayo alongside.
Pro Tips
- Ensure your avocados are perfectly ripe; a firm avocado won’t blend well.
- For a deeper roasted flavor, try roasting the garlic along with the peppers.
- If the hummus is too thick, add water a tablespoon at a time to thin it out without changing the flavor.
- For a colorful presentation, consider garnishing the hummus with chopped parsley or a sprinkle of sesame seeds.
- Allow both dips to sit for about 10 minutes before serving to let the flavors meld and the textures smooth out.
Common Mistakes to Avoid
- Not blending the avocado mayo long enough—the mixture should be perfectly smooth with no lumps.
- Skipping the roasting step for the peppers; raw peppers won’t provide the same depth of flavor.
- Not tasting your hummus before serving—seasoning is crucial, so adjust to your personal preference.
- Forgetting to peel the roasted peppers can lead to a bitter taste that muddles the overall dip.
Variations
- Add spices like cayenne or smoked paprika to the hummus for an extra kick.
- Incorporate a handful of spinach into the avocado mayo for added nutrition and color.
- Swap in white beans for chickpeas in the hummus for a distinct flavor and creaminess.
- Try adding sun-dried tomatoes to the roasted red pepper hummus for a Mediterranean flair.
Serving Suggestions
Serve both dips with an array of colorful vegetable sticks like carrots, cucumbers, and bell peppers. They also pair wonderfully with whole-grain pita chips or as a spread in sandwiches.
Storage Instructions
Both dips can be stored in airtight containers in the refrigerator for up to 3 days. Keep them separated to ensure each maintains its flavor.
Reheating Tips
Since the mayo and hummus are best served chilled, no reheating is necessary. If the hummus thickens in the fridge, stir in a bit of olive oil or water to regain creamy consistency.
Nutrition Estimate
Calories: 120 per serving
Protein: 5 g
Carbs: 10 g
Fat: 8 g
Recipe Summary Card
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Cuisine: Mediterranean
- Course: Appetizer
- Calories: 120
Frequently Asked Questions
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How long can I store the avocado mayo?
- It’s best consumed within 2 days, as avocados oxidize quickly.
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Can I freeze the hummus?
- Yes, you can freeze it for up to 2 months; just thaw and stir before serving.
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Is tahini necessary for hummus?
- While it adds flavor, you can make hummus without it; just add more olive oil for creaminess.
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What can I use if I’m allergic to sesame?
- Substitute tahini with sunflower seed butter or omit it altogether and adjust the olive oil.
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Can I use other beans in place of chickpeas?
- Absolutely! White beans or black beans can be used for variations in flavor.
Conclusion
This dynamic duo of avocado mayo and roasted red pepper hummus not only tastes fantastic but is also incredibly versatile. Perfect for dipping or spreading, they will surely become staples in your snack rotation.
Tested Note
I tested this again and found that using fresh garlic instead of garlic powder in the hummus brought an incredible flavor that elevated the dish.
Avocado Mayo and Roasted Red Pepper Hummus
A vibrant dip combining creamy avocado mayo and smoky roasted red pepper hummus, perfect for gatherings or a nutritious snack.
For Avocado Mayo
- 1 large ripe avocado (about 200 g) (Use ripe avocados for a creamy texture.)
- 1 boiled large egg, peeled
- 1 tablespoon olive oil ((15 ml))
- 1 bunch fresh parsley, roughly chopped (A small bunch.)
- 1-2 tablespoons lemon juice ((15-30 ml))
- Salt (To taste.)
For Roasted Red Pepper Hummus
- 3 large red bell peppers (about 400 g) (Roasting enhances sweetness.)
- 400 g cooked chickpeas (1 can, drained and rinsed.)
- 2 tablespoons sesame tahini ((30 g))
- 50 ml olive oil
- 1/2 teaspoon paprika ((2 g))
- 1/3 teaspoon garlic powder ((or 2-3 cloves fresh garlic))
- 1/2 teaspoon ground cumin ((2 g))
- 1/2 teaspoon black pepper ((2 g))
- Salt (To taste.)
Preparation of Avocado Mayo
- In a blender, combine the peeled avocado, boiled egg, olive oil, parsley, lemon juice, and a pinch of salt. Blend until smooth and creamy, adjusting seasoning as needed. Set aside.
Roasting the Peppers
- Preheat your oven to 475°F (245°C). Cut the tops off the red peppers and remove the seeds. Place them on a baking sheet and roast for about 25-30 minutes, turning occasionally until charred on all sides.
- Once the peppers are charred, take them out and allow them to cool for about 10 minutes. Peel off the charred skin—it should come off easily.
Making the Hummus
- In the same blender (no need to clean), combine the roasted red peppers, chickpeas, tahini, olive oil, paprika, garlic powder or cloves, cumin, black pepper, and a good pinch of salt. Blend until you achieve a smooth consistency, adding more olive oil to adjust to your desired texture.
- Taste the hummus and adjust salt and spices as necessary. Sometimes a little extra lemon juice can brighten the flavor.
Serving
- Spoon the hummus into a serving bowl, drizzle with a bit of extra olive oil, and sprinkle with paprika if desired. Serve the avocado mayo alongside.
Let both dips sit for about 10 minutes before serving to allow flavors to meld.
