Avocado Hummus
Serves 4
15 mins prep
0 mins cook
15 mins total
Smooth and spreadable, this Avocado Hummus is the perfect combo of rich flavor and creamy texture. The texture is smooth and buttery from the ripe avocados and dense chickpeas. The taste is garlicky, tangy and citrusy, with a sweet, nutty undertone.
Tortilla Chips
Avocado Hummus
Optional Toppings
Tortilla Chips
Preheat the oven to 400F (200C).
Cut two large tortillas into small triangles. I like to cut the tortilla with a pizza cutter, but you can use a knife as well.
Spread out the triangles onto a large baking sheet lined with parchment paper.
Spray the triangles with olive oil or avocado oil spray. Sprinkle on Tajin (chili lime seasoning) and bake for 5-10 minutes or until golden. Set them aside onto a wired baking tray so they remain crispy.
Avocado Hummus
Rinse and drain a can of organic chickpeas. I like to add them to a bowl of cold water so my hands don't become sticky.
Gently squeeze each chickpea one by one and remove the skin. The skin will pop right off. Discard the skins and add the peeled chickpeas to a separate bowl.
Alternatively, if you add them to a bowl with water, and gently rub them for about 2 minutes, the skin will come off and float to the top.
Once the skin is removed from all of the chickpeas, add them to a food processor with the rest of the ingredients. Process on high speed until silky smooth for about a minute.
Feel free to adjust the consistency by adding cold water to your liking.
Garnish with olives, mint, and extra olive oil.
Enjoy it fresh or refrigerate for 3-4 days.
