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Avocado Hummus
Course:
Dips & Sauces, Sides
Cuisine:
Middle East
Diet:
Gluten Free, Egg Free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian
Time:
Max 10 min
Calories:
0 - 150 kcal
Type:
meal plan recipes
Diet:
dairy-free, egg-free, gluten-free, vegan
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
6
people
Calories:
114
kcal
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US Customary
-
Metric
Ingredients
1.5
cups
(
210
g
)
chickpeas, cooked
1
medium ripe
avocado
½
lemon
(juiced; lime works too)
2
cloves
garlic
½
tsp
cumin, ground
½
tsp
salt
½
tsp
black pepper
1
tbsp
olive oil
1
tsp
paprika powder
(for garnish)
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Instructions
Drain the
chickpeas
and save the water.
Peel and deseed the
avocado
- remember to scrape out the dark green bits next to the skin - they’re the most nutritious part!
Juice the
lemon
and peel then roughly chop the
garlic
.
Put
all the ingredients
together into a food processor (we use
this one
from Amazon and it’s great).
Add
¼ cup chickpea water
and blend for about a minute (you can also use plain water).
Add it all to a serving bowl and sprinkle the
paprika powder
on top to give it a nice colourful finish.
Nutrition
Serving:
473
g
|
Calories:
114
kcal
|
Carbohydrates:
9
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
302
mg
|
Potassium:
246
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
224
IU
|
Vitamin C:
8
mg
|
Calcium:
25
mg
|
Iron:
1
mg