Creamy Avocado Hummus

A smooth and creamy blend of chickpeas and ripe avocado, enhanced with tahini and lemon juice for a refreshing twist on classic hummus. Perfect as a healthy dip or spread.

Steps

1. Remove skins from the boiled chickpeas for a smoother texture. 2. In a food processor, combine chickpeas, avocado flesh, tahini, lemon juice, crushed garlic, olive oil, cumin, salt, and pepper. 3. Blend until completely smooth and creamy. 4. If mixture is too thick, add cold water 1 tablespoon at a time and blend again until desired consistency is reached. 5. Taste and adjust seasoning if needed. 6. Transfer to a serving bowl, drizzle with extra virgin olive oil, garnish with black peppercorns, red pepper flakes, and a few chickpeas. 7. Serve with corn chips, grissini, or toasted pita bread.

100g canned chickpeas (boiled, skins removed) 1/2 ripe avocado 1 tablespoon tahini Juice of 1/2 lemon 1/2 clove garlic (crushed) 1 tablespoon olive oil 1/4 teaspoon cumin Salt and pepper to taste 1-2 tablespoons cold water (optional)