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Herby Avocado Hummus

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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