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Avocado Hummus Crack Dip
Once you take a bite, next thing you know the whole bowl is gone! It's that good!
Prep Time: 00:40
Cook Time: 00:00
1 can chickpeas, (well drained)
2 - 3 tbsp olive oil
1 1/2 tbsp tahini
3 tbsp lime juice
2 cloves garlic
salt & pepper to taste
1/4 tsp cumin
1 - 2 tbsp chopped cilantro
1For a creamier hummus, start by peeling chickpeas. Easy way is put chickpeas in a large bowl in the sink fill with water and let run at a trickle. Vigorously rub the chickpeas between your hands ( without squishing them) and the skins come off and rinse away. Repeat a few times until you have all or most of the skins off. ( you may skip this step, your hummus will just have a chunkier texture.
2Place chickpeas, olive oil, tahini, garlic and lime juice in food processor. Pulse until smooth, scrape down the sides a few times and scrape again. Add avocado, cumin, salt & pepper, and pulse until smooth.
3Place in bowl chill for 1 hour to let flavors meld.
4Garnish with cilantro leaves, and serve with veggies or tortilla chips.
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