The addition of avocado makes this hummus smooth, creamy and extra nutritious.
At a glance
Approx 5 minutes
400g can chickpeas
2 ripe Hass avocados
3 tbsp olive oil, plus a little extra to serve
1 1/2 tbsp tahini
3 tbsp lime juice
1 garlic clove, peeled
salt and freshly ground pepper
1/8 tsp cumin
2 tbsp coriander leaves, finely chopped
dried chili flakes, to serve
Peel and core the avocados and cut into chunks. Set aside.
Drain the chickpeas well, then place in a food processor with the olive oil, tahini, lime juice and garlic. Process for about 2 minutes, until smooth. Season with salt and pepper and add the cumin and avocado chunks.
Process again for another 1 to 2 minutes, until smooth and creamy.
Scrape into a dip bowl, swirling the top with a spoon. Drizzle a little extra olive oil on top, then sprinkle with chopped coriander and a pinch of chili flakes.
Serve with corn chips, vegetables sticks or sweet potato fries.