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Avocado Hummus with Fresh Crudite’ Bowl

By July 7, 2017 Raw, Recipe, Snack, Vegan

Avocado Hummus with Fresh Crudite’ Bowl

REAL FOOD ROCKS!  #Cancerhatesit when we live in full color.  So it wants to part of this bowl of food.  Avocado Hummus with Fresh Crudite’ Bowl is fancy and yummy!  I serve mine over ice, so everything stays crisp and fantastic.  


When we eat chickpeas, the base ingredient of hummus, we are getting amazing amounts of fiber, zinc, copper, and iron.  These are all immune boosting nutrients that create a balanced environment in our bodies.  Igniting a  chain reaction of events that are protective to our hearts, our digestive systems, our cellular structure, and our immune functions.  That is just the chickpeas!  Add the monounsaturated fat from the avocados and we have an aid for maximum absorption of the alpha and beta carotene which are in most of these raw veggies.  Shall I continue?  😉 

Enjoy this easy recipe and don’t forget to send us your photos by tagging us in your social media post @go2kitchens 

Avocado Hummus with Fresh Crudite' Bowl

Avocado Hummus with Fresh Crudite' Bowl
Prep Time
10 mins

Hummus basics are Chickpeas, lemon, tahini, salt and olive oil...but add a little or ALOT of avocado, and you have something altogether beautiful!  Packed full of things like iron, fiber, zinc, copper and healthy fats...you know #cancerhatesit

Course: Appetizer
Cuisine: Vegan
Servings: 3 cups
  • 1 cup chickpeas/garbanzo beans if canned drain and rinsed
  • 1 clove fresh garlic, smashed
  • 1 lemon, zest'ed and juiced
  • 2 tbsp tahini
  • 1/4 tsp tamarind powder or paste optional
  • 2 pinches sea salt
  • 2 ripe avocados, seeded and removed from skin
  • olive oil
  • paprika
  • fresh organic veggies of choice
  1. In a food processor add first 6 ingredients (to sea salt).  Blend until fairly smooth. 

  2. Add 2 avocados.  Blend until creamy smooth.  Chill in an airtight container for 30 minutes.  

  3. Serve with a drizzle of olive oil and dash of paprika. 

  4. I love to serve it with untraditional veggie tray items.  I love zucchini, asparagus, mini Brussels sprouts and whole carrots and red bell pepper.  

Recipe Notes

To enjoy a day later, store in airtight container in the refrigerator.  

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