Circle B Kitchen
This is such a deliciously luscious version of traditional chickpea hummus. We loved the silky texture and lovely flavors that avocado brings to the party. I added a little more tahini and a lot less olive oil than the original recipe below, and I also added toasted pine nuts to finish the dish. Good stuff.
Recipe adapted Food and Wine magazine
2 medium Hass avocados, peeled and chopped
One 15-ounce can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
1 1/2 tablespoons tahini (sesame paste)
1/2 cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
1/4 cup toasted pine nuts
Assorted crudités, crackers, bread or tortilla chips for serving
In a food processor, puree the avocados with the chickpeas, lemon juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and sprinkle with freshly cracked pepper and toasted pine nuts. Serve with crudites, crackers, bread or chips.