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- 1 lemon, juice (or lime juice, about ¼ cup)
- 1/4 cup tahini
- 1 large ripe avocado
- 1/4 cup fresh cilantro
- 1 garlic clove (small)
- 15 oz canned chickpeas, drained and rinsed(or 1.5 cups cooked chickpeas)
- 1/2 tsp kosher salt (more to taste)
- 1/2 tsp cumin
- 2 tbsp olive oil
- 2 tbsp cold water (more if needed to get a smooth consistency)
Add the tahini, lemon juice, and garlic to the food processor. Process for about 1 minute until the mixture is slightly fluffy and appears whipped. Add the chickpeas, salt, and cumin to the food processor. Begin to process, scraping down the mixture as needed.
Add the avocado and cilantro to the food processor.
As the food processor is running, drizzle in the olive oil. Check the texture and then add ice water one tablespoon at a time until the mixture is smooth and creamy. Taste and season with salt as needed. You will likely need some extra. Serve with a drizzle of olive oil and a sprinkle of paprika or fresh cilantro. Serve with baked pita chips, pita bread, pretzels, crackers, or fresh veggies.
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