Avocado Hummus recipe
Prep time: 10 min
Cooking time: 2 min
Serves: 4
Ingredients for Avocado Hummus
- 400g tin chickpeas, drained
- 60g hulled tahini paste
- 50g avocado, diced
- 2 small cloves garlic, finely chopped
- 1 tbsp fresh coriander, chopped
- salt and pepper
- 1 flat tsp cumin powder
- 1 tbsp Thuringia Estate Cold Pressed Avocado Oil
- 4 tbsp fresh lemon juice
- ½ cup filtered water
Ingredients for Hummus Topping
- 1 tbsp Thuringia Estate Cold Pressed Avocado Oil
- 2 heaped tbsp pepitas, dry fried, roughly chopped
- 1 heaped tbsp fresh coriander, finely chopped
*optional red chilli flakes, to taste
Method
Mix all the ingredients for the avocado hummus together in a food processor (eg NutriBullet). Blitz until smooth. Add more water if needed to thin out until a dip consistency forms. Tip the hummus into a bowl and create some swirling textures on the top with the back of a spoon. Drizzle avocado oil over the top then garnish with toasted peptitas, fresh coriander and chilli flakes.
Serving Suggestion
Serve with fresh Turkish bread.
