Avocado Hummus – yes, I went there!
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- Yield: 3 cups
- Category: Dip
Ingredients
- 1 1/2 tablespoon garlic
- 1 (15-ounce) can of chickpeas, drained and rinsed WITH THE SKINS removed
- Juice of 1 lemon (about 3 tablespoon)
- 2 tablespoon tahini
- 2 avocados, save the pit
- 1/4 cup water
- 2 tablespoon olive oil
- 1 – 1 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/4–1/2 teaspoon cayenne *optional
- 1/4–1/2 teaspoon paprika
Instructions
- Add the water, lemon juice and tahini to a food processor/blender.
- Blend on high until the tahini becomes fluffy and light in color.
- Add in the avocados, garlic, salt, pepper, paprika and cayenne.
- Blend until pureed.
- With the machine running add in the oil and process until incorporated.
- While running add the shelled chickpeas a little at a time. If it seems too thick add a little bit more water.
- Place the pit in the bottom of the bowl (this will retard it from browning) and cover.
- Chill for about 30 minutes.