Avocado Hummus

Recipes | October 24, 2016 | By

2 15-ounce cans chick peas, fully drained
3 tablespoons tahini
2 cloves garlic, peeled
6 tablespoons fresh squeezed lime juice
2/16 teaspoon ground cumin
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil (plus extra for topping)
4 ripe avocados, cored and peeled
Crushed red pepper flakes, for topping
3-4 tablespoons finely chopped fresh cilantro, for topping

In a food processor, blend garlic, chick peas, lime juice, tahini and olive oil for about 2 minutes. Add salt and pepper, avocadoes and cumin. On the pulse setting, run the processor for about 1 1/2 – 2 additional minutes. If the mixture is thicker than you desired consistency, add an additional 2 tablespoons olive oil and pulse for 30 seconds.

Top with additional olive oil, red pepper flakes and cilantro before serving. Serve with tortilla chips, pita chips, or multi-grain crackers. Keeps overnight in the refrigerator.


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