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Avocado Hummus

Avocado Hummus

Chelsea Colbath
A whole avocado gets blended up with hummus to make an extra creamy, rich dip with tons of fresh avocado flavor!
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Time 10 minutes

Ingredients
  

  • 1-15 ounce can chickpeas drained (about 1 1/2 cups)
  • 1 ripe avocado
  • 1/3 cup tahini
  • 1/3 cup water
  • 2 Tablespoons olive oil
  • juice from 1 lemon about 1/4 cup
  • 1 large clove of garlic
  • 1 teaspoon salt
  • 1/4 teaspoon cumin
  • a handful of fresh cilantro
  • pumpkin seeds chili flakes, olive oil, and extra cilantro, for topping

Instructions
 

  • 1. Put all ingredients EXCEPT chickpeas and avocado into a food processor or high-powered blender, and blend until smooth. Add chickpeas and avocado, and blend again until thick and creamy. If needed, stop and scrape down the sides, and continue blending.
  • 2. Transfer hummus to serving bowl, and sprinkle on toppings. Eat immediately, or store in an airtight container in the fridge for up to 4 days. The lemon should keep the avocado in this hummus from browning, but after 4 days you can start to taste the avocado overripening.

Notes

Adapted from my Classic Hummus