Avocado Hummus

Ingredients

• 1 to 2 garlic cloves

• One 15-oz can chickpeas, drained, liquid reserved (or roughly 2 cups cooked chickpeas)

• 2 medium ripe avocados, roughly chopped

• 2 tbsp Greek Yogurt (omit if vegan)

• 3 tbsp tahini

• salt

• 1 tsp ground cumin

• ½ tsp cayenne pepper (or Aleppo pepper), more to your liking

• ½ lime, juice of, more to your liking

Directions

1. In a large food processor fitted with a blade, add the hummus ingredients (garlic, chickpeas, avocados, Greek yogurt, tahini, salt, cumin, cayenne and lime juice). Run the food processor to blend until the hummus mixture is smooth.

2. Test, and if it’s too thick, add a very little bit of the chickpeas canning liquid. Run the processor again until you achieve the desired creamy consistency. Adjust seasoning as needed.

3. Transfer the avocado hummus to a serving dish and cover tightly with plastic wrap (if you press the plastic warp well, it will help prevent air from changing the color of the avocado hummus). Chill a few minutes before serving. Uncover and smooth the surface of the hummus and drizzle a bit of extra virgin olive oil. Garnish with fresh parsley or another herb if you like.

   Enjoy with pita bread or pita chips.