Avocado Hummus
Have you ever just wanted the best of both worlds in a dip and ended up cramming them into one? That's what this is! Creamy avocado meets hummus makes for incredible avocado hummus in minutes!
Servings: 6 - 8 people
Calories: 254kcal
Ingredients
- 15 oz (425) can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
- 1/2 teaspoon baking soda, (for canned chickpeas only)
- 1/4 cup tahini
- 3 tablespoons lemon juice (adjust to your tastes)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt, to taste
- cracked black pepper, to taste
- 1 medium ripe avocado, cored and peeled
- 2 tablespoons ice cold water
- pinch of paprika for serving
Instructions
- Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
- Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
- Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt, pepper and avocado. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl. Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy. (If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.)
- Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
- To serve, drizzle with olove oil and sprinkle with a light dusting of paprika.
Nutrition
Calories: 254kcal | Carbohydrates: 21g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Fiber: 8g | Sugar: 4g