My avocado addiction is still in full swing, so I made this amazing hummus. It's zesty with lots of lemon juice and made deliciously creamy with the avocado. It would be perfect as a light starter or just as a snack. I had mine with some nice seedy spelt crackers but it would also go really well with warmed pitta or crudité.
I would love to make it again and have it with my falafel, which I haven't made in a long time! It's so quick to make and perfect for summer, which seems to finally be showing its little face, hopefully the weather will stick around long enough for me to make another batch.
Ingredients:
2 garlic cloves
1 (400g) can chickpeas
1 lemon, zest and juice
2 tablespoon tahini
2 avocados
Salt
Pepper
1/2 red chilli (finely chopped) or 1 tsp chopped chilli from a jar
Olive Oil
Smoked Paprika
- Place garlic, chickpeas, lemon zest and juice and tahini in a food processor.
- Blend until smooth.
- Season to taste.
- Add the avocados and blend just until smooth.
- Season to taste once more.
- Transfer to a bowl, drizzle over some olive oil and sprinkle some paprika all over.
- Serve with whatever ya fancy.
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