Makes about 2 cups
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Ingredients:
- 1 can (400g) chickpeas rinsed, drained and skins removed
- ¼ cup (60ml) tahini
- 4 cloves garlic, roughly chopped
- 3 Tbsp (45ml) lemon juice
- ½ cup (125ml) parsley leaves
- ½ cup (125ml) basil (stems removed)
- 1 diced ripe and ready avocado
- 2 Tbsp (30ml) olive oil
- Salt and milled pepper
Method:
- Combine all ingredients except the oil and seasoning.
- Blitz in a bowl or a blender until smooth.
- Add the oil and season to taste.
- Serve immediately as a dip or spread over toast. (If using later, place clingfilm directly on the surface of the hummus and keep refrigerated for up to a day until serving).