A while back, on Instagram, I posted a breakfast with hash browns, egg, and avocado hummus.  It generated a lot of interest, especially the hummus!

I’ve made this several times since that post, and I figured it was time to share it with all of you.  I am a huge hummus fan, my husband is not.  I won’t judge him for not liking it, I’ll just say things like, “I don’t understand why you don’t like hummus.”,  every single time I make (or buy) hummus.

Well, I’m here to tell you that he loves this avocado hummus!  I guess you can say I brought him over to the hummus side, avocado hummus, that is.

Ingredients for hummus:

• 1 (15 oz) can chick peas, drained
• ¼ cup (54 grams) olive oil, plus more for serving 
• 2 tablespoons (30 grams) tahini
• 3 tablespoons (45 grams) lemon juice
• zest of ½ lemon
• 2-3 garlic cloves, peeled and crushed
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon cumin
• 2 ripe avocados, peeled and pitted
• ¼ cup fresh cilantro leaves

Toppings (optional, but highly recommened 😁)

• aleppo pepper flakes, sumac, ½ avocado, diced, and more avocado oil for topping

Instructions for hummus:

Place chick peas, olive oil, tahini, lemon juice, zest, garlic cloves, and seasonings in a food processor.  Mix on low until smooth, about 2 minutes.

Add the avocados and cilantro to the chick pea mixture and pulse until smooth and creamy (about 2 more minutes).

Place hummus in a serving bowl and add toppings.  Enjoy with crackers, fresh veggies, pita chips, pita…the choices are endless!   Enjoy!!

I hope you make this creamy dip, and if you do, please tag me on instagram @goodeatsbymimi.  I would love to hear from you and see your photos!