Hummus

This creamy avocado hummus blends ripe avocado with chickpeas, tahini, and lemon for a silky, flavourful dip that’s a fresh twist on the classic favourite.

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Ingredients

2 avocados, pit and skin removed
2 tbsp. tahini
400g can of chickpeas, ±240g drained
Juice from 1 lemon
100ml ice-cold water
Sea salt and pepper

Toppings (optional): chilli flakes, paprika, cumin, chilli powder, extra-virgin olive oil, chia seeds, hemp seeds, baby basil leaves, lemon zest, dried rose petals

To serve: pita bread, fresh naan or crudités

Equipments

Food processor or blender

For

4-6 people

Instructions

Put the avocado, chickpeas and tahini in the blender or food processor and blend it together, slowly pouring in the ice water into it in a steady trickle, until it’s completely smooth. Stop and scrape down the sides of the food processor if necessary. Season to taste.
Serve the avocado hummus in a nice bowl. Use the back of a spoon to make some swirls in the hummus and decorate it with the toppings you decide to use. Serve with warm pitta, naan or crudités.

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