This avocado hummus is creamy and smooth and totally delicious. It’s super easy to make, highly nutritious and makes a perfect dip or spread!
- 2 Tbsp Lemon Juice (Freshly Squeezed)
- 2 Cloves Garlic (Crushed)
- 1 15oz (425g) Can Chickpeas (Drained)
- 1/3 cup (80g) Tahini
- 4 Tbsp Cold Water
- 1 Medium Avocado (Peeled and Sliced)
- 1/2 tsp Sea Salt
- 1/2 tsp Cumin
- 2 Tbsp Extra Virgin Olive Oil
- Black Sesame Seeds
- Extra Virgin Olive Oil
- Fresh Chopped Parsley
- Pita Breads
- Squeeze the fresh lemon juice into a bowl. Crush the garlic and add it to the lemon juice. Leave it to soak in the lemon juice for a few minutes.
- Add the chickpeas, lemon juice and garlic mix, tahini and 2 Tbsp of the cold water to the food processor and process until chunky.
- Add the avocado, salt, cumin, olive oil and remaining 2 Tbsp cold water and process until smooth.
- Serve with a sprinkling of black sesame seeds, a drizzle of extra virgin olive oil and some fresh chopped parsley. Add pita breads or tortilla chips for dipping.
*Soaking the fresh garlic in freshly squeezed lemon juice takes the bite out of the raw garlic while keeping all the flavor.
*You can use more avocado if you want to. This really tastes like a perfect mix between guacamole and hummus, but if you’d like the flavor to be more guacamole than hummus then you are free to add more avocado.
*The avocado must be perfectly ripe. It should give a little under your fingers when you squeeze it but it should be firm, not hard and not too soft.
*Let the food processor run for a few minutes to get your hummus really smooth.
*Leftovers can be kept in an airtight container in the fridge and consumed within 2 days. It is best when fresh.
- Category: Appetizer, Side, Gluten-Free
- Method: Food Processor
- Cuisine: Vegan
- Serving Size: 1 Serve (of 8)
- Calories: 169
- Sugar: 1.8g
- Sodium: 245mg
- Fat: 12.4g
- Saturated Fat: 1.6g
- Carbohydrates: 12g
- Fiber: 4.4g
- Protein: 4.6g
Keywords: avocado hummus