Deviled avocado

Yield: 8 servings

• 1 (15-ounce) can or jar chickpeas — also

called garbanzo beans — rinsed and drained • 2 teaspoons tahini

• 1 garlic clove

• 1 teaspoon ground turmeric

• 1 teaspoon fine salt

• » teaspoon black pepper

• 2 tablespoons freshly squeezed

lemon juice, or more to taste

• 2 tablespoons olive oil

• 4 avocados, halved and pitted

• 1 teaspoon smoked or regular paprika

• Flaky salt, for serving

• § cup pumpkin seeds, toasted, see note

• 3 tablespoons finely chopped chives

Note: Pumpkin seeds, also known as pepitas, are available at some grocery stores and specialty stores.

Directions:

1. In a food processor, process the chickpeas, tahini, garlic, turmeric, salt, pepper, lemon juice, oil and 3 tablespoons water until smooth. Add a little more water, tablespoon by tablespoon, as needed until creamy but still scoopable. Taste and add more salt or lemon juice as needed.

2. Scoop 2 rounded tablespoons of hummus into each avocado “’hole,” as for deviled eggs.

3. Arrange on a serving platter. Sprinkle with the paprika, flaky salt, pumpkin seeds and chives.

Per serving: 245 calories; 20 g fat; 3 g saturated fat; 0mg cholesterol; 7 g protein; 15 g carbohydrate; 1 g sugar; 8 g fiber; 640 mg sodium; 37 mg calcium

—Recipe from “Tasting Paris” by Clotilde Dusoulier