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Avocado-Hummus Dip



Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine American, Mexican
Keyword avocado, Dip, Healthy Fats, hummus, keto, paleo, Vegan, Vegetarian

Ingredients

  • 2 medium avocados (peeled and chopped)
  • 1 can chickpeas (garbanzo beans), drained and rinsed (~15.5 oz can, organic beans are preferred)
  • 1 1/2 tbsp tahini (sesame paste)
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Celtic sea salt or Himalayan salt
  • Ground pepper (experiment with paprika and cayenne pepper)
  • Assorted raw vegetables for dipping

Instructions

  1. In a blender, puree the chickpeas with the avocados, tahini and lemon juice for literally just a few seconds. Add the 1/2 cup of oil and puree until smooth or not. I like to taste the chunks so I blend for seconds only. Season with salt and pepper.

  2. Put the dip to a bowl, drizzle with olive oil and serve with raw vegetables and chips.