Herby Avocado Hummus

May 25, 2018

This delicious recipe was published in the March 2017 edition of bon appetit magazine.  Take the extra steps to properly garnish your beautiful creation.  I suggest serving with crunchy green celery, and beautiful, diagonally cut, carrots, and radishes. 

 

1/2 - 1 large avocado

15 1/2 oz. can chickpeas, rinsed and drained

1/3 cup tahini

1/4 cup + 1 T fresh lime juice

1 clove finely chopped garlic (or smashed to paste)

3/4 tsp salt

Black pepper

1/4 tsp cumin

1 cup cilantro

2 T extra virgin olive oil

Toasted pumpkin seeds

 

* Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and cilantro until smooth.

* Stream in 2 tablespoons extra virgin olive oil.  Continue to process until light and creamy.

* Season with salt, if needed.

* Transfer to shallow bowl, top with pumpkin seeds and cilantro.  Drizzle with olive oil to finish.

 

 

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