Avocado Hummus




1 (15 oz) can chick peas, well drained

2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)

3 Tbsp olive oil, plus more for serving if desired

1 1/2 Tbsp tahini

3 Tbsp fresh lime juice

1 clove garlic, peeled

Salt and freshly ground black pepper

1/8 tsp cumin

1 – 2 Tbsp finely chopped cilantro leaves, for topping

Red pepper flakes, for topping



Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 – 2 minutes longer.

Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with pita chips or tortilla chips.