Dip+Not sweet+baked

Avocado Hummus

Prep Time: 25 min / Cook Time: 25 min / Total Time: 50 min

All you need is love .... love to hummus... And food processor maybe...

Author and photographs: Olga

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If you've never made hummus before but love it and also prefer to make things at home instead of buying them from the store, then this recipe is for you.

Avocado Hummus

Yield: 5 portions

Ingredients

Hummus

400 g canned cooked chickpeas
1/2 tsp baking soda
2 medium ripe avocados
2 tbsp tahini paste
1-2 tbsp sriracha sauce
4-5 cloves of garlic (optional)
½ tsp salt
4 tbsp lemon juice
A bunch of greens to taste (I used cilantro and parsley)
3 tbsp of the best olive oil
1 tsp ground cumin (optional, but it can help prevent bloating from the chickpeas)

Instructions

Boil the canned chickpeas for about 15 minutes with 1/2 tsp of baking soda, then rinse with boiling water. Thanks to this little trick - the hummus will be absolutely silky and tender!

Put all the ingredients in a food processor. Blend the mixture until very smooth (you can run the food processor for about 5 minutes to achieve a very smooth texture).

Depending on how smooth you want the hummus to be, add water, but very carefully so as not to dilute the hummus too much.

Transfer your beautiful hummus into a bowl and smooth it out with a spoon. Drizzle with a small amount of first-press olive oil and garnish with microgreens and pine nuts (or whatever else you have).