Best avocado hummus ever

Liesbeth and I have a fixed night once a week to stay longer at the office. This way we can quietly catch up on our emails and get ahead on some pieces. During the day we can chat really well and a lot, but in the evening we sit quietly and work hard. I don't know what it is. To make working in the evening even more festive, we love to order SLA, especially the salad with halibut. Along with an oat and avocado hummus. And that hummus, oh my, is it delicious. We have to remind each other of that every time. Anyway, we have ’avocado’ written all over our foreheads because we just can't get enough of it. Back to the hummus, it's fantastic, and that's why I picked up the pen and wrote an email to SLA. What is the recipe? As sweet as they are, they gave it to me (with the promise that I will of course keep ordering from them) and what Liesbeth and I are fans of, I would love to share with you. So here is the recipe for the avocado hummus that we are so fond of.

Here's what you need and how to make it:

The ingredients are for about 400 grams of hummus

100 grams of fennel

4 tablespoons of olive oil

2 cloves of garlic

1 can of chickpeas

3 avocados

40 twists from the pepper mill

pinch of salt

90 ml lime juice

half a red chili pepper with seeds

half a bunch of coriander (I really like it, but if you don't like it, you can leave it out)

Blanch the fennel until just tender and let it cool down well. Blanching means cooking briefly. Then put all the other ingredients (of course wash everything well, drain the chickpeas, you know the drill) in the food processor and blend it into a creamy smooth mass. This hummus is really very silky (sorry, I find that a gross word, but I think it's an accurate description). You can't leave a fork standing in it.

That's it. Enjoy!