When we interviewed holistic celebrity nutritionist and healthy grub-master, Kelly Leveque of Be Well By Kelly, in her L.A. kitchen, she offered to whip up a batch of her famous Avocado Hummus to snack on while we chatted – of course we happily indulged. She also calls this her “Italian Guacamole.” Read more about what inspired the recipe and why it’s so much better for you than plain ol’ regular hummus:
The Moment: Genius idea to make an Avocado Hummus! What was your inspiration behind the recipe?
Leveque: I have a lot of Be Well By Kelly clients who have a hard time digesting beans, or they’ve gone Paleo or are on a FODMAPs diet and can’t have beans. It helps people with small intestine bacterial overgrowth. There are a number of reasons why people don’t eat beans, but they really want that hummus flavor. I wanted to make an Italian guacamole, and this is what came out of it!
The Moment: It really is an Italian guac… Can you tell us more about the hummus?
Leveque: It’s gluten free, suitable for Paleo, dairy free, Vegan, and Raw Vegan. It’s great with veggies and flax crackers. I tend to pair dips with a lot of high fiber veggies or crackers because they’re a little more filling. Dips are something we can go hog-wild with if we have chips, so I try to make the vehicle a little less enticing and make the dip the show. Today we have broccoli, cauliflower, red pepper, celery, heirloom tomatoes, and I decorated the veggies with broccoli sprouts, which are really popular right now because they’re high in Sulforaphane which is an anti-cancer chemical.
The Moment: What do Sulforphane’s do for our bodies?
Leveque: It turns on enzymes in your cells to fight cancer behavior. That’s why cruciferous vegetables are known for being cancer fighters, like cauliflower and broccoli, because of Sulforaphane. It’s 10 to 14 times stronger in the sprouts than in the full grown plant.
The Moment: Wow! Definitely something to keep in mind. Would you serve this dish as an appetizer?
Leveque: Absolutely! It’s a great appetizer or my husband loves it as a dip. If I ever do a bowl where you would normally drizzle tahini on top, we drizzle this avocado humus instead. It’s great with roasted veggies or chicken fingers if you have kids.
The Moment: Where did you come up with the recipe?
Leveque: My favorite restaurant in Brentwood, the Farm Shop, has an avocado hummus. They had it on a seasonal menu. I figured out how to make my own through that. The Farm Shop is a great farm to table place. To me, it’s real food.
3 ripe Avocados
1 large Garlic Clove
1-2 tablespoons of organic Tahini
Squeeze of Whole Lemon
1-4 tablespoons of Olive Oil
Pink Himalayan Salt (to taste)
Once your ingredients are collected, coarsely chop the garlic clove and throw in a Vitamix with the avocados. Add tahini to taste. Before throwing the Vitamix lid on, squeeze in a full lemon’s worth of juice. While blending, add a few tablespoons of olive oil to thickness preference. After blending, ensure all ingredients are well incorporated and taste to ensure quality. Finish with salt to taste and garnish with hemp hearts.
Why Pink Himalayan Salt?
Leveque: Pink Himalayan salt has 84 minerals versus an iodized salt that is just Sodium. Naturally forming salts that are deep in color like grey and pink are going to be higher in different minerals. It has Magnesium and Potassium versus just Sodium. The multiple minerals are better for your cells in general.
Special thanks to Kelly Leveque!
Photo by Kristine Lo
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