Avocado Hummus
Healthy and easy hummus dip with a twist! Chickpeas are blended with avocado for that extra creaminess and flavor.
Equipment
Ingredients
- 1×15 ounce (400g) can cooked chickpeas drained, or 1 ½ cups of cooked chickpeas
- 2 medium avocado ripe
- 1-2 tablespoons tahini paste
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
To garnish
- ¼ teaspoon sumac optional
- ¼ teaspoon sesame seeds optional
- ¼ teaspoon nigella seeds optional
- 1 tablespoon microgreens optional
- 1 teaspoon extra virgin olive oil
Instructions
- Get all of your ingredients, and put them in the food processor. Pulse mixture until you get a very smooth dip (it's ok to run the food processor for around 5 minutes to get a super smooth dip).
- Depending on how smooth you like your hummus to be, add water but really carefully as you don't want to thin the hummus out too much.
- Add to a bowl, and spread it out using a spoon. Drizzle with a little bit of extra virgin olive oil, and garnish with sumac, sesame seeds, nigella seeds, pumpkin seeds, sunflower seeds, pomegranate seeds, or whatever you have available.
Video
Notes
- Store in an airtight container in the refrigerator for up to 2 days. I don't recommend freezing this hummus.
- Serve with pita bread, naan bread, crackers, or veggie sticks.
- If you don't have tahini available, you can leave it out or substitute with peanut butter.
Nutrition
Calories: 114kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 295mg | Potassium: 257mg | Fiber: 3g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/avocado-hummus/