Best avocado hummus ever

We’ve have agreed to work late at the office once a week, on a set day. This way we can calmly read our mail and work ahead on writing articles. During the day we can hardly keep our mouths shut but in the evenings we’re quiet as a mouse and tapping away. I don’t know why that is. To make our late work night a little more festive we order in a salad, preferably one with halibut and an encore of avocado hummus. It is so great I went on a whim and wrote a note to SLA salad bar and asked for their recipe. They were so nice to actually give it to me (and made me promise to keep ordering in). And because we’re are such great fans, we’d like to share this delicious dip with you. So here’s the recipe for the avocado hummus we absolutely adore:

What you need and how to make:

The ingredients are for 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 of the pepper mill

Pinch of salt

90 ml lemon juice

Half a chili pepper with seeds

Half a bush of Coriander (I like this but you can leave it out if you wish)

Blanch the fennel and let it cool thoroughly. Blanching means cooking it for a very short time. Then put all the other ingredients (after a good rinse or leek, the chickpeas) into your food processor and blend until smooth. This hummus is a little runny; a fork won’t stand up in the mixture.

Well, that’s it. Enjoy.