Hummus With Avocado

Hummus With Avocado


  • 200 g cooked chickpeas
  • 1 ripe avocado
  • 2 tablespoons tahini paste
  • 3 garlic cloves
  • juice of 1/2 lemon
  • sea salt, pepper
  • little olive oil


Cut, slice, peel and pit avocado. Put cooked chickpeas into blender, add avocado chopped into cubes, tahini paste, lemon juice and mashed garlic. Mix gradually adding olive oil until get compact mixture. Before the end of mixing add salt and pepper per taste. Pour prepared hummus into sterilized glass jar, cover it and keep in the fridge until serving. Use it within 2 to 3 days.

Hummus With Avocado

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