Green Avocado Hummus Veggies (Printable)
Creamy chickpeas and avocado blended smooth, served with a colorful mix of fresh vegetables.
# What you'll need:
→ Hummus Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large ripe avocado, peeled and pitted
03 - 2 tablespoons tahini
04 - 2 tablespoons extra-virgin olive oil
05 - 2 tablespoons fresh lemon juice
06 - 1 garlic clove, minced
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon sea salt, or to taste
09 - 2-3 tablespoons cold water, as needed
10 - Freshly ground black pepper, to taste
11 - 2 tablespoons fresh cilantro or parsley, chopped
→ Fresh Vegetables for Serving
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, sliced
14 - 1 cup carrot sticks
15 - 1 cup bell pepper strips
16 - 1 cup celery sticks
17 - 1/2 cup radishes, sliced
# Directions:
01 - Place chickpeas, avocado, tahini, olive oil, lemon juice, garlic, cumin, and salt into a food processor.
02 - Process until completely smooth, stopping to scrape down the sides of the bowl as needed. Add cold water one tablespoon at a time until desired creamy texture is achieved.
03 - Taste the hummus and adjust seasoning with additional salt, black pepper, or lemon juice as preferred.
04 - Scoop hummus into a serving bowl. Drizzle lightly with olive oil and sprinkle with chopped fresh cilantro or parsley.
05 - Organize fresh vegetable platter around the hummus bowl. Serve immediately for optimal freshness and texture.
# Expert Suggestions:
01 -
- The avocado makes everything silkier than regular hummus could ever dream of being
- You can prep it in literally 15 minutes while catching up on a podcast
02 -
- The hummus will brown slightly in the fridge after a day, but pressing plastic wrap directly onto the surface helps massively
- Adding too much water turns this into soup, so go slow with that last step
03 -
- Peel the chickpeas if you have 10 extra minutes and want the smoothest hummus of your life
- Room temperature avocado blends better than cold from the fridge