MAKES 13/4 CUPS. HANDS-ON TIME: 10 MINUTES. TOTAL TIME: 10 MINUTES. This hummus uses avocado in place of tahini for an extra-velvety spin on everyone’s favorite dip. For best results, use Hass avocados, which are the creamiest variety.
1½ cups cooked chickpeas
(or 1 15-oz BPA-free can, drained and rinsed) 1 large avocado, pitted and peeled ¼ cup fresh lime juice 2 tbsp olive oil 1 large clove garlic, roughly chopped ½ tsp sea salt ¼ tsp ground cumin 1/8 tsp ground cayenne pepper
In a food processor, combine all ingredients. Purée until completely smooth. Transfer to a serving dish and serve with crudités such as sliced zucchini, carrots and jicama. Refrigerate in a sealed container up to 5 days.
PER SERVING (¼ cup): Calories: 152, Total Fat: 10 g, Sat. Fat: 1 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 1.5 g, Carbs: 14 g, Fiber: 5 g, Sugars: 2 g, Protein: 4 g, Sodium: 143 mg, Cholesterol: 0 mg