Ingredients
Scale
- 15 oz chickpeas rinsed and drained
- 1 ripe avocado
- 2 tbsp tahini (or an additional tbsp of olive oil)
- 2 tbsp olive oil or avocado oil
- 2-3 tbsp fresh lemon juice
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2-4 tbsp water to adjust consistency if needed
- smoked paprika and sesame seeds for topping, if desired
Instructions
- Add the chickpeas, avocado, tahini, olive oil, lemon juice, garlic, salt, and black pepper to a food processor.
- Blend the mixture until creamy, scraping down the sides as needed.
- Gradually add water, one tablespoon at a time, to achieve the desired consistency. Adjust salt or lemon juice according to taste.
- Transfer the hummus to a serving bowl and drizzle with olive oil if desired. Serve with vegetables, pita, or crackers. Store leftovers in an airtight container for up to 3–4 days.
Notes
For a spicier kick, try adding a pinch of cayenne pepper or red pepper flakes.
This hummus can be stored in the refrigerator for several days, making it a great make-ahead snack.
Feel free to experiment with different toppings like chopped herbs or nuts.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.