Super Greens Avocado Hummus
1 can (19 oz/540 ml) chickpeas, drained and rinsed
2 ripe avocados, coarsely chopped (save pits)
2 tbspRoasted Garlic Aioli Mix
1 cup spinach
1⁄4 cup each tahini paste and freshly squeezed lemon or lime juice
1⁄4 tsp Sea Salt
1⁄4 cup ice water
olive oil and pepitas, for garnish, optional
- In food processor, pulse chickpeas and avocado with dip mix and spinach until combined.
- With motor running, add tahini paste, lemon juice, and salt.
- Slowly drizzle in ice water; mix until smooth and creamy, about 1–2 min. Scrape into a serving bowl.
- To serve, drizzle with olive oil and sprinkle with pepitas, if desired. Dish up with veggies and crackers. Hummus is best eaten the same day it’s made.
Per serving (1 tbsp): Calories 30, Fat 2 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 3 g (Fiber 1 g, Sugars 0 g), Protein 1 g.
For creamier hummus, swap chickpeas for butter beans or cannellini beans.
Make Ahead: If making ahead, tuck pits into bowl. Cover surface with plastic wrap; refrigerate 2–3 hours or freeze up to 1 month. Defrost before serving.