Avocado Hummus
This hummus uses avocado in place of tahini for an extra-velvety spin on everyone’s favorite dip. For best results, use Hass avocados, which are the creamiest variety.
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Ingredients
- 1 1/2 cups cooked chickpeas (or 1 15-oz BPA-free can, drained and rinsed)
- 1 large avocado, pitted and peeled
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 large clove garlic, roughly chopped
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- 1/8 tsp ground cayenne pepper
Preparation
In a food processor, combine all ingredients. Purée until completely smooth. Transfer to a serving dish and serve with crudités such as sliced zucchini, carrots and jicama. Refrigerate in a sealed container up to 5 days.
Nutrition Information
- Serving Size 1/4 cup
- Calories 152
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 5 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 143 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 7 g
- Polyunsaturated Fat Content 1.5 g