Avocado Hummus Dip
Avocados may seem destined for guacamole stardom, but there’s much more this healthy fruit can bring to your recipes.
Here, avocado gives classic hummus a lighter, brighter texture and flavor. I prefer to blanch the raw garlic cloves to make them easier to digest and minimize bloating.
Until we eat again,
avocado hummus dip
gluten-free ≈ dairy-free ≈ sugar-free
Serves 6
Prep Time 15 minutes
INGREDIENTS
4 cloves garlic, unpeeled
2 ripe Hass avocados, halved, pitted and peeled
One 15-ounce can chickpeas, drained and rinsed
¼ cup olive oil, plus more for drizzling
Juice of 2 lemons
2 tablespoons tahini
Salt and pepper
Olives, sliced, for topping
Halved cherry tomatoes, blanched green beans and cucumbers, for serving
DIRECTIONS
1. In a small saucepan of boiling salted water, cook the garlic until softened, about 8 minutes. Let cool slightly and squeeze the garlic cloves from their skins.
2. In a food processor, combine the avocado, chickpeas, oil, lemon juice, tahini, blanched garlic and 2 tablespoons water until creamy; season with salt and pepper and transfer to a bowl.
3. To serve, drizzle with oil, top with olives and season with pepper, if desired; serve with the vegetables for dipping.
