Creamy Avocado Hummus
Creamy avocado hummus is a delicious cross between guacamole and hummus! With garlic, lime, cumin and ground coriander, it's full of flavor and perfect served with chips, crackers or veggies.
Servings: 12
Calories: 145kcal
Ingredients
- 2 avocados ripe
- 3 cloves garlic minced
- 2 tablespoons tahini
- 1 lime juiced
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- 19 oz can of chickpeas (drained, but reserve liquid)
Instructions
- In the base of a 7 cup food processor fitted with a steel blade, combine all ingredients listed, except for the chickpeas. Add ¼ cup of liquid from the can of chickpeas.
- Process for 1-2 minutes, until smooth and creamy. You may need to scrape down the inside of the food processor once or twice.
- Add the chickpeas, and process for 2-3 minutes on high, until smooth. Add in more liquid from the can of chickpeas as needed (2-4 more tablespoons).
- Drizzle with olive oil and sprinkle with red pepper flakes to serve.
Storage
- Store in a sealed container the fridge for up to 2 days. After this, the hummus turns brown and develops an odd flavor.
Notes
Serving suggestions
- dip– serve with tortilla chips and vegetable sticks
- condiment– spread it on your sandwich, pita or even as a pizza base
- salad dressing– toss it onto your salad or as part of a macro bowl
- sauce– serve it with fish, chicken, or tofu
- overcook the chickpeas or
- pinch the skins off the chickpeas
- chickpeas for white beans
- lime juice for lemon juice
- it may be possible to leave out the tahini as this hummus is quite rich with the avocado
Nutrition
Serving: 1/12 of batch | Calories: 145kcal | Carbohydrates: 16g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 103mg | Potassium: 313mg | Fiber: 5g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 5.9mg | Calcium: 33mg | Iron: 1.7mg