Recipe

Avocado hummus

This delicious avocado hummus recipe puts a creamy twist on the classic chickpea dip. Serve it topped with fresh tomatoes alongside pita chips for a healthy snack.

  • 10 mins preparation
  • Makes 2 cup
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Ingredients

Avocado hummus
  • 400 gram can chickpeas, rinsed
  • 2 clove garlic, crushed
  • 2 tablespoon tahini paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 4 tablespoon lemon juice
  • 2 ripe avocados, roughly chopped
  • 1/2 teaspoon paprika
  • 2 tablespoon olive oil
  • 2 tablespoon warm water
  • 4 cherry tomatoes, quartered
  • 4 baby yellow tomatoes, quartered
  • 2 teaspoon chopped parsley

Method

Avocado hummus
  • 1
    Place chickpeas, garlic, tahini, cumin, salt, juice, avocados, paprika, oil and the warm water in a food processor; process until smooth.
  • 2
    Serve topped with tomato. Sprinkle with parsley.

Notes

Hummus can be made up to 2 days ahead. Store in an airtight container in the fridge.

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