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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My husband found this recipe in his Triathlete magazine, so we whipped it up tonight. This twist on regular hummus - a Mediterranean diet staple - is so creamy and delicious (and packed with healthy fats), that you may just eat it with a spoon and lose the pita altogether! From Triathlete Magazine, November 2009. Ingredients:
1 (14 ounce) can chickpeas, drained and rinsed |
1 avocado, pit removed, peeled and sliced |
5 tablespoons sesame tahini |
3 tablespoons olive oil |
1 lemon, juice of (or more to taste) |
4 -5 garlic cloves (pressed or minced) |
1 teaspoon seasoning salt (i used sea salt seasoning) |
1/2 teaspoon fresh ground black pepper or 1/2 teaspoon ground mixed peppercorns |
3/4 cup water (can use less to get the 'right' consistency) |
Directions:
1. Peel and cut avocado, removing the pit.
2. Combine all ingredients in food processor or blender and blend until smooth.
3. Serve with warm pita wedges, pita chips, or vegetable crudites.
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