Creamy Avocado Hummus

• Vegan
• Gluten free

• Produce

  • 1 Avocado, ripe
  • 1 400g (14 oz can Chickpeas
  • 3 cloves Garlic, Roasted

• Condiments

  • 50 ml Lemon juice
  • 75 g Tahini

• Baking & Spices

  • 1 Dash Sea salt

• Oils & Vinegars

  • 1 2 tbsp + tsp Olive oil, Extra Virgin

Found on yumsome.com

Description

Ingredients

• 1 400g (14 oz) can chickpeas, drained (keep the aquafaba to use as an egg replacer)
• 3 cloves roasted garlic
• 50ml (1.75 fl oz) lemon juice
• 2 tbsp + tsp extra virgin olive oil
• 75g (2.65 oz) tahini
• 1 ripe avocado (approx. 175g/6 oz after removing the pit and peel)
• Dash sea salt

Directions

• Scoop the avocado from its shell, and place into the bowl of a food processor, along with all of the other ingredients, except 1 tsp olive oil.
• Blitz for a couple of minutes, until smooth.
• Decant into a serving container, and drizzle with the remaining oil.
• Store in an airtight container in the fridge for up to a week.

Nutrition