You love guacamole. You love hummus. So, why not combine the two appetizers and get the best of both worlds in one thick and spicy bite? This avocado hummus dip recipe brings extra creaminess to hummus with the addition of avocado. The result is an appetizer packed with fiber, protein, healthy fats and a whole lot of flavor! Enjoy!
There are many reasons why adding avocado to hummus makes a world of a difference, and not only in texture and taste. Avocados prevent breast cancer with their oleic acid content, inhibit the growth of prostate cancer, defend against oral cancer, contain lutein for eye health, and lower cholesterol levels due to their beta-sitosterol. Avocados contain 23 percent of the recommended daily value of folate, which lowers the risk of heart disease. Avocados also help to better absorb nutrients and are high in glutathione, which prevent aging and Alzheimer’s, cancer, and heart disease. And last, but certainly not least, avocados are packed with vitamin E, which does wonders for the appearance and health of your skin.
- 14 ounces of chickpeas (about 1 can or 2 cups cooked)
- 1 large avocado
- 1 clove garlic
- 1 tablesoon tahini
- 1 tablespoon chopped shallot
- Juice of 1 lemon
- 1/4 teaspoon cumin powder
- Sea salt and pepper to taste
- Up to 2 tablespoons of lukewarm water, depending on desired consistency
Drain and rinse the chickpeas and add all of the ingredients into a food processor except the water. Blend until smooth and add water by the tablespoon until you reach desired consistency. Enjoy alongside toasted pita bread, tortilla chips, or crudités.