RECIPE: OmTurtleCafe Mediterranean Stuffed Avocado
Yield: 1 serving (The hummus recipe yields about 3 ½ cups; each serving uses 4 to 6 tablespoons of hummus.)
For the hummus
- 2 (15 1/2 ounce) cans low-sodium garbanzo beans
- 2 halves of roasted red peppers, jarred, canned or oven-roasted
- 2 cloves fresh garlic, peeled
- 1/4 cup extra virgin olive oil
- Salt, pepper and seasonings, to taste (see notes)
For the avocado dish
- 1 large ripe avocado
- 4 to 6 tablespoons hummus
- 1 to 2 tablespoons cucumber, cut in a small dice
- 1 to 2 tablespoons red onion, cut in a small dice
- 1 to 2 tablespoons red and/or yellow sweet pepper, cut in a small dice
- 3 to 5 black or kalamata olives, pitted and sliced crosswise
- 2 large or 3 small grape tomatoes, sliced crosswise
- 2 tablespoons feta cheese crumbles
Note: OmTurtleCafe sells Carron’s "secret seasoning," Angie’s Spice, which is a blend of exotic sea salts, peppers and spices from around the globe. Carron suggests mixing a simple blend of spices cooks may already have at home like salt, black pepper, onion powder, thyme, oregano and garlic salt.
1. Drain and rinse the chickpeas, reserving the bean water.
2. Add chickpeas, red peppers, garlic and olive oil to the bowl of a food processor and pulse to mix.
3. Process until the hummus is creamy and smooth. If the mixture needs more moisture, add in water or a small amount of liquid from the jarred or canned red peppers until desired consistency is reached.
4. Season to taste with salt, pepper and spices of your choice.
5. Store hummus in a tightly covered container for 3 to 5 days in the refrigerator. Hummus may be frozen in a freezer-safe container, leaving room at the top for expansion, for 4 to 6 months.
6. To assemble the stuffed avocados: Rinse the avocado under cool water and pat dry. Cut the avocado in half lengthwise, guiding the knife around the pit. Twist the halves lightly to open. Remove seed. Because the avocado is covered in topping, Carron uses the safe method of using a spoon to dislodge the pit.
7. Spoon hummus into the cavity of each half. Plate, then top with cucumbers, onion, peppers, olives and tomatoes.
8. Add the feta crumbles.
9. Season to taste.
Per serving: 453 calories; 34g fat; 7g saturated fat; 17mg cholesterol; 11g protein; 31g carbohydrate; 6g sugar; 15g fiber; 493mg sodium; 161mg calcium
Source : stltoday.com
