Avocados are deserving of "top billin" status and these hummus stuffed avocados elevate them to main dish status.
This recipe was inspired partly by my avocado ice cream dish. Avocados are halved and stuffed with hummus and a delicious pumpkin seed pesto.
MOOD MUSIC
WHAT'S NEEDED TO MAKE STUFFED AVOCADOS
For the avocados
- Avocados - the larger the better for stuffing
- Hummus
- Pomegranate seeds
For the pesto
- Fresh basil
- Fresh parsley
- Fresh cilantro
- Fresh thyme
- Olive oil
- Limes
- Pepitas (pumpkin seeds) - toast them for more flavor
- Garlic Cloves
- Pepper
- Kosher salt
STUFFED AVOCADO COOKING INSTRUCTIONS
This is a raw recipe so technically there is no cooking but I'll provide the steps for assembling this dish?
Make the pesto
Add the fresh herbs to a blender. Add olive oil, lime juice, toasted pumpkin seeds, and garlic. Season with salt and pepper then puree
Stuff the avocados
Spoon the hummus into the avocado cavities. Flip on a plate cut side down and top with the pesto and pomegranate seeds.
COOKING CONSIDERATIONS
Pomegranate seeds add some texture to the dish, so it's worth it to include them. Plus they are a great flavor match with milder avocados. The tartness is welcomed.
Pepitas are a good source of protein and are what help to make this a main dish option, particularly for vegans.
Make the pesto first before removing the avocado skin. Once the skin is removed you're up against the clock as far as browning goes, so delay skin removal as long as possible.
Fresh whole pomegranates will not always be in season, but you can usually find packaged seeds in the coolers located in the produce section of your local grocery store.
Use your favorite hummus or make your own.
MORE AVOCADO BASED RECIPES
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Ingredients
For the Avocados
- 2 large avocados halved
- ¼ cup of hummus
- ¼ cup pomegranate seeds
For the Pesto
- 1 cup Fresh Basil
- ½ cup Fresh Parsley
- ½ cup Fresh Cilantro
- 1 teaspoon Fresh Thyme
- ½ cup Olive Oil
- Juice from 2 Limes
- ¼ cup pepitas pumpkin seeds
- 2 cloves of garlic
- Black pepper
- Kosher Salt
Instructions
For the Pesto
- Fill a blender cup to the top with the fresh herbs.
- Add the olive oil followed by the lime juice, toasted pumpkin seeds and garlic. Season with salt and black pepper, and puree.
For the Avocados
- Add spoonful of hummus to the avocado cavities. Plate stuffed avocados cut side down and top with pesto and pomegranate seeds.