Time: 30 min.
Complexity: easily
Servings: 4

This hummus recipe uses almost all the traditional ingredients, including tahini, olive oil, and lemon juice. But there's one unexpected ingredient that's a pleasant surprise: avocado. The delicate avocado adds a subtle green hue, rich flavor, and just the right amount of natural fat, allowing for a reduction in olive oil, while still achieving the velvety, smooth texture it deserves. Serve with a light fresh salad and flatbreads.

Ingredients:

• 1 can (425 g) of canned chickpeas, drain the liquid into a separate container, rinse the chickpeas
• 1 small avocado
• 1/4 cup tahini
• 2-3 tbsp + 1 tsp freshly squeezed lemon juice
• 1 tbsp + 1 tsp extra-virgin olive oil + extra for drizzling
• 1 large or 2 small rainbow carrots, peeled
• 1 cucumber, peeled
• 2 radishes, very thinly sliced
• 3/4 cup microgreens or sprouts (cut long)
• 2 tbsp. mixture of poppy seeds, sesame seeds and dried onions
• Warm flatbreads or crusty bread, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chickpeas, Avocado, cucumbers, carrot, radish, tahini, lemon juice, salad mix, dried onions, sesame, poppy

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Preparation:

Step 1
• Combine the chickpeas and 2 tablespoons of the cooking liquid in a food processor. Add half an avocado, tahini, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 3/4 teaspoon of salt, and a pinch of freshly ground black pepper. Process until almost smooth, scraping down the sides of the bowl occasionally.
Step 2
• Add 2-3 ice cubes and blend until fluffy and smooth, adding an additional 1-2 tablespoons of the chickpea liquid if the hummus is too thick. Season with salt and pepper to taste and add an additional 1 tablespoon of lemon juice, if desired.
Step 3
• In a medium bowl, combine the carrots, cucumber, radish, and microgreens. Drizzle with the remaining 1 teaspoon of lemon juice and olive oil, season with salt and pepper, and toss gently.
Step 4
• Divide the hummus among shallow bowls, pushing it aside with a spoon to make room for the vegetables. Add the vegetables to the hummus, then thinly slice the remaining avocado half and add it to the vegetables. Sprinkle with sesame and poppy seeds.
Step 5
• Drizzle with additional olive oil and serve with bread.

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