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Recipe starts at 00:37
The best of two worlds: creamy avocado and protein-packed hummus.
The perfect hummus for sandwiches, wraps, or just on its own.
▸ ▹ Vegan, soy-free, nut-free, gluten-free
Yield: 1 cup Prep Time: 5 min Total Time: 5 min
1 ripe avocado, pitted and scooped out of skin
1¼ cups (220 g) cooked chickpeas*
2 Tbsp (30 mL) tahini
1 Tbsp (15 mL) olive oil
2 cloves garlic, peeled
½ lemon, juiced
Add all the hummus ingredients together in a food processor. Blend until smooth.
Top with optional white and black sesame seeds, red chilli flakes, sea salt flakes or drizzle of olive oil.
*If cooking from dry chickpeas, this is about 1/2 cup (100 g) dry beans.
Storage: keep in an air-tight container in the fridge for up to 3 days.
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