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  • Writer's pictureCrystal Munegatto

How To: Avocado Hummus


Get part of your veggie intake for the day! It’s like guacamole and hummus in one, and it is the smoothest and creamiest hummus I’ve ever had. If you’d like the avocado flavor to shine through more you can reduce the tahini slightly but if you want it to have more of a traditional hummus flavor leave it as it is.

This definitely beats having potato chips dipped in a mayo loaded ranch dip for an afternoon snack, or that candy bar we like to reach for when we think we are too hungry to wait for dinner. You might just find yourself craving this just as much as guacamole and tortilla chips.

// Ingredients

1 (15 oz) can chick peas (well drained)

2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)

3 tbsp olive oil, plus more for serving if desired

1 1/2 tbsp tahini

3 tbsp fresh lime juice

1 clove garlic, peeled

Salt and freshly ground black pepper

1/8 tsp cumin

1 - 2 Tbsp finely chopped cilantro leaves, for topping

***Red pepper flakes, for topping

// Directions

1. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes.

2. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper),

3. Add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

4. Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes.

5. Serve with pita chips or tortilla chips.

Recipe Source: Cooking Classy

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