Ingredients
Method
- Drain and rinse the chickpeas in a colander. For extra smoothness, peel the chickpeas.
- In a food processor, blend tahini and lemon juice for about one minute, then scrape down the sides and blend for another 30 seconds.
- Add olive oil, minced garlic, cumin, and sea salt to the tahini mixture and blend for another 30 seconds until smooth.
- Add half of the chickpeas and blend for one minute, then add the remaining chickpeas and blend for another two minutes. If too thick, add ice water while blending.
- Scoop in the avocado and add cilantro or parsley. Pulse until fully integrated to your desired consistency.
- Taste and adjust seasoning if necessary, then pulse to combine.
- Transfer to a bowl, create swirls on the surface, drizzle with olive oil, and garnish with whole chickpeas or cumin.
Notes
To keep Avocado Hummus from turning brown, use fresh lemon juice and press plastic wrap directly onto the surface before storing. Serve at room temperature for the best flavor.