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  • 1 (15 oz) can chick peas, well drained

  • 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)

  • 3 Tbsp olive oil, plus more for serving if desired

  • 1 1/2 Tbsp tahini

  • 3 Tbsp fresh lime juice

  • 1 clove garlic, peeled

  • Salt and freshly ground black pepper

  • 1/8 tsp cumin

  • Red pepper flakes, for topping



  • Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes.

  • Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper) add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

  • Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes.

  • Serve with pita chips or tortilla chips.

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