creamy avocado hummus
Just admire those swooshes as you lift a glob of this delightful dip with your tortilla chip.
Ingredients
- 1 can chickpeas, drained
- 2 avocados, peeled
- 1/4 cup plain whole milk Greek yogurt
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 3 cloves garlic, peeled
- 1-2 tbsp extra virgin olive oil
- tortilla chips, naan, and assorted fresh veggies, to dip
Instructions
- Drain and rinse the chickpeas in a colander. Gently rub the chickpeas between a paper towel to loosen the skins; peel and discard. It's not imperative that you remove all the skins, just get as many as you can.
- Add the chickpeas to a food processor along with the avocado, yogurt, tahini, lemon juice, cumin, garlic cloves, and a pinch of salt. With the mixer running, stream in the olive oil until the hummus is very smooth, about 2-3 minutes. Taste and adjust salt and seasonings as desired.
- Plop the hummus in a bowl and make all the swooshes your heart desires. Drizzle with olive oil. Sprinkle with chopped cilantro, pumpkin seeds, and sesame seeds. Serve with assorted chips, breads, and veggies!
Notes
*Homemade tortilla chips: Preheat oven to 425 degrees. Lightly spray a large baking sheet with oil. Slice a package of yellow corn tortillas into 4-6 triangles and lay on the baking sheet with minimal overlap. You will likely need to do more than one batch. Spray the tops of the triangles lightly with oil. Bake for 7-8 minutes until crispy and starting to turn golden in spots. Remove from the oven and toss with flaky salt. The chips will continue to crisp as they cool.