A twist on the usual hummus or guacamole, avocados are rich in healthy fats, potassium and has anti-inflammatory benefits. Avocado hummus is great with crudités, crackers or as a sandwich spread. Recipe by Neha Jamani of The Sacred Kitchen.
2 medium sized ripe avocados, peeled and chopped
1 (14-ounce) can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons tahini (sesame paste)
1 clove garlic
1/2 teaspoon sea salt
1⁄4 teaspoon pepper
In a food processor, puree the avocados with the chickpeas, lemon juice, tahini and garlic. Pulse until smooth, about two minutes. Add olive oil salt and pepper and process for another 30 seconds. Voila! Avocado hummus.
Transfer the dip to a bowl, drizzle with olive oil and serve with crudités, bread or crackers.
Yield: 2 1⁄2 cups
About Neha Jamani
A therapeutic and holistic chef, Neha is founder of Dubai-based The Sacred Kitchen. A graduate of Bauman College of Holistic Nutrition and Culinary Arts in California, Neha aims to raise awareness about the importance of food choices and reconnect people with their bodies and the food they eat. www.thesacredkitchen.org