Epicure Recipes

Super Greens Avocado Hummus

VeganGluten-freeNo-CookLow-sodiumOnion-freeSugar ConsciousDairy-freeSauces & Condiments

10 min

3 cups

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Ingredients

  • 1 can (19 oz/540 ml) chickpeas, drained and rinsed
  • 2 ripe avocados, coarsely chopped (save pits)
  • 2 tbsp Roasted Garlic Aioli Mix
  • 1 cup spinach
  • 1⁄4 cup each tahini paste and freshly squeezed lemon or lime juice
  • 1⁄4 tsp Sea Salt
  • 1⁄4 cup ice water
  • olive oil and pepitas, for garnish, optional

Preparation

  1. In food processor, pulse chickpeas and avocado with dip mix and spinach until combined.
  2. With motor running, add tahini paste, lemon juice, and salt.
  3. Slowly drizzle in ice water; mix until smooth and creamy, about 1–2 min. Scrape into a serving bowl.
  4. To serve, drizzle with olive oil and sprinkle with pepitas, if desired. Dish up with veggies and crackers. Hummus is best eaten the same day it’s made.

Epicure Products Used

Nutritional Information

Per serving(1 tbsp): Calories 30, Fat 2 g (Saturated 0 g, 0 0 g), Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 3 g (Fiber 1 g, Sugars 0 g), Protein 1 g.

Tips

For creamier hummus, swap chickpeas for butter beans or cannellini beans.

Make Ahead: If making ahead, tuck pits into bowl. Cover surface with plastic wrap; refrigerate 2–3 hours or freeze up to 1 month. Defrost before serving.