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Avocado Hummus with Fresh Crudite' Bowl

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
Prep Time 10 minutes
Servings 3 cups

Ingredients

  • 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

Instructions

  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.