Creamy Avocado Hummus

by

Sophie H.

POSTED Tue, July 17, 2018

Serves

6

Total Time

8 MINS

Calories

251

A creamy twist on a classic dip. Serve with crackers, tortilla chips, crudité, or spread on your favourite sandwich.

recipe-image

    INGREDIENTS


  • Canned chickpeas icon
    Canned chickpeas

    400 g (about 1)drained, rinsed

  • Avocado icon
    Avocado

    ½ (about 82.5 g)pitted, peeled

  • Garlic clove icon
    Garlic clove

    3 (about 18 g)peeled

  • Tahini icon
    Tahini

    2 tablespoons (about 33 g)

  • Ground cumin icon
    Ground cumin

    1 teaspoon (about 2.1 g)

  • Lemon juice icon
    Lemon juice

    3 tablespoons (about 40.5 g)

  • Salt icon
    Salt

    ¼ teaspoon (about 1.5 g)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    ¼ cup (about 54.6 g)

    METHOD


  • 1. Add canned chickpeas, avocado, garlic clove, tahini, ground cumin, lemon juice and salt to a clean food processor bowl
  • 2. Pour extra virgin olive oil into the food processor bowl gradually
  • 3. Blend until smooth
  • 4. Season to taste
  • 5. Serve

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