Ingredients
Method
- Drain and rinse the can of chickpeas thoroughly.
- Pit and scoop out the flesh of the medium avocado.
- Combine the drained chickpeas, avocado flesh, garlic clove, lemon juice, kosher salt, olive oil, and tahini in a food processor.
- Puree until smooth and creamy, scraping down the sides as needed. Serve immediately or chill before serving with desired accompaniments.
Notes
- For extra smooth avocado hummus, process for an additional minute, scraping down the sides as needed.
- If you prefer a thinner consistency, add a tablespoon of water or more lemon juice until desired texture is reached.
- Store leftover avocado hummus in an airtight container in the refrigerator for up to 3 days. Press a piece of plastic wrap directly onto the surface to prevent browning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a thinner consistency, add a tablespoon of water or more lemon juice until desired texture is reached.
- Store leftover avocado hummus in an airtight container in the refrigerator for up to 3 days. Press a piece of plastic wrap directly onto the surface to prevent browning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.