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Creamy Avocado Hummus
With only half a dozen ingredients, my creamy avocado hummus is ready in just a few minutes, and is full of goodness, and super-delicious. Especially when eaten by the spoonful!
Prep Time
2
minutes
mins
Cook Time
3
minutes
mins
Total Time
5
minutes
mins
Course:
Street Food
Cuisine:
Lebanese, Levantine
Servings:
12
servings
Calories:
87
kcal
Author:
Nico
Ingredients
1
x 400g
14 oz can chickpeas, drained (keep the
aquafaba
to use as an egg replacer)
3
cloves
roasted garlic
4
tablespoon
lemon juice
2
tablespoon
aquafaba
4
tablespoon
tahini
1
ripe avocado
approx. 175g/6 oz after removing the pit and peel
Dash
sea salt
Optional
1
teaspoon
olive oil
to finish
Instructions
Scoop the avocado from its shell, and place into a
blender jar
, along with the rest of the ingredients.
Blitz for a couple of minutes, until smooth.
Decant into a serving container, and drizzle with olive oil if using.
Store in an airtight container in the 'fridge for up to a week.
Nutrition
Serving:
50
g
|
Calories:
87
kcal
|
Carbohydrates:
5
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Sodium:
200
mg
|
Fiber:
3
g
|
Sugar:
1
g