Wow….another snow storm in Boston! I made this delicious hummus with creamy avocado and fresh crudités for my book club gathering, but unfortunately we had to cancel due the impending weather. Luckily, my family got to enjoy this hummus with dinner instead! It’s simple to make, healthy and a great appetizer.
2 medium Hass avocados, peeled and chopped
One 15-ounce can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
1 1/2 tablespoons tahini (sesame paste)
1/2 cup extra-virgin olive oil, plus more for drizzling
Freshly ground pepper
Assorted crudités, bread and tortilla chips, for serving
In a food processor, puree the avocados with the chickpeas, lemon juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with crudités, bread and chips.
Source: Food and Wine Magazine