Avocados and hummus. Two of my absolute favorite foods on their own= MAGIC when they are blended together. Trust me on this one.
I have always felt that these two ingredients compliment each other in meals such as sandwiches, tortilla pizzas, grain dishes and salads. Blending them together really takes this combination to the next level, opening new worlds of opportunity in the realms of both flavor and nutrition. The protein, fiber, iron, and B vitamins in the chickpeas (main ingredient in traditional hummus) combine with the healthy fats, potassium, magnesium, and antioxidants in avocados to make this hummus highly nutrient-rich!
As a beautiful cross between guacamole and bean dip, this creamy avocado hummus makes for a delicious appetizer/snack as a dip with veggies and pita chips, and also makes a wonderful spread for a variety of sandwiches. This recipe is a favorite among my friends and family, and it is sure to be a hit with yours!
- 1 1/2 cups cooked chickpeas
- 1 large ripe avocado
- 2 tbsp tahini
- 1 lemon, juiced
- 2 cloves garlic
- 1/2 tsp cumin
- 1/2 tsp sea salt
- 1-2 tbsp water, as needed to blend
- 2 tbsp fresh parsley, chopped
- Simply add all hummus ingredients except for parsley to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed.
- Scoop into a bowl, garnish with parsley, and serve alongside fresh cut veggies and warm pita chips. Enjoy!
