Ingredients
- 1 1/2 cups cooked chickpeas (or 1 15-oz BPA-free can, drained and rinsed)
- 1 large avocado, pitted and peeled
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 large clove garlic, roughly chopped
- 1/2 tsp sea salt
- 1/4 tsp ground cumin
- 1/8 tsp ground cayenne pepper
Preparation
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.
https://www.cleaneatingmag.com/recipes/avocado-hummus-recipe