Description
This green hummus combines the classic flavors of chickpeas and tahini with ripe avocados and lemon for a lighter, fresher twist on the traditional dip.
Ingredients
Scale
- 400g chickpeas, boiled
- 2 ripe avocados
- Juice of 1,5 lemons
- 1 teaspoon ground cumin seeds
- 3 cloves of garlic
- 1 tablespoon Tahini (sesame seed paste)
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sesame seeds for decoration
To dip:
- 1 stick of celery
- 2 carrots
- A packet of cream crackers
Instructions
- Wash and drain the boiled chickpeas thoroughly and add them to a food processor.
- Blend the chickpeas until they are smooth and creamy.
- Peel the avocados, discard the pits, and add the avocado flesh to the food processor.
- Add the lemon juice, ground cumin seeds, peeled garlic cloves, Tahini, salt, and extra virgin olive oil to the processor.
- Blend all the ingredients together until the mixture is smooth and well combined, scraping down the sides as necessary.
- Taste and adjust seasoning if needed, adding more salt or lemon juice to taste.
- Transfer the green hummus to a serving bowl and serve immediately, or chill in the refrigerator for a fresher taste.
Notes
For a smoother texture, ensure the chickpeas are well-blended before adding other ingredients. Store any leftover hummus in an airtight container in the refrigerator for up to 3 days. Serve with pita bread, vegetable sticks, or as a spread in sandwiches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 1
- Sodium: 200
- Fat: 10
- Carbohydrates: 20
- Fiber: 6
- Protein: 5
- Cholesterol: 0