Creamy Avocado Hummus

This avocado hummus is so rich, super creamy, and absolutely delicious!.

This hummus is vegan, gluten-free, dairy-free, and sugar-free. A delicious combination for the perfect snack to go with carrot sticks, tortilla chips, or even spread in sandwiches. 

INGREDIENTS

• 400 g can cooked chickpeas drained.
• 2 medium avocado ripe
• 3 Tbsp lemon juice, half lemon approx.
• 1-2 Tbsp tahini paste
• 1/2 tsp salt
• 1 Tbsp olive oil 
• pinch black pepper
• 30 g water

            To Garnish

• Roasted paprika chickpeas 
• 1/4 tsp nigella seeds
• 1/4 tsp sesame seeds
• cherry tomatoes, chopped red onion, coriander leaves
• chilli powder (optional)

METHOD

1. Place drained chickpeas, avocado, olive oil, tahini, lemon juice, salt and pepper into the mixing bowl and mix 30 sec/ speed 10.
2. Scrape down the sides of the mixing bowl with a spatula. Depending on your desired hummus consistency, cautiously add water, ensuring not to thin it too much. Mix for an additional 30 sec/speed 10 or until the desired texture is achieved. 
3. For Roasted Chickpeas, combine 2-3 tablespoons of drained chickpeas with 1 teaspoon of olive oil, a pinch of salt, 1/2 teaspoon of paprika, and a pinch of white pepper. Roast in an air fryer or in the oven at 170°C for 10 minutes. 
4. Transfer the avocado hummus into a bowl, spreading it out with a spoon. Drizzle with olive oil and garnish with the roasted chickpeas, sesame seeds, nigella seeds, chopped tomatoes, onions, and coriander leaves. For an added kick, sprinkle chili powder. 

NOTES 

Feel free to adjust the water quantity based on your preferred hummus thickness.

Store in an airtight container in the fridge for up to 3 days.  I don't recommend freezing this avocado hummus