This Avocado Hummus with Peppers + Pine Nuts recipe is a great way to snack healthier. The creaminess comes from not only the avocado, but the tahini, which is essential. Full of nutty flavor, garlic and herbs, and topped with finely diced bell peppers and sprinkles of pine nuts, this hummus is a sure winner on any given day. All gluten-free.
4Tbspstahini paste(You can also use Sesame Oil instead!)
3-4Tbsps juice of a lemon
2Tbspsextra virgin olive oil + 1 Tbsp!
2garlic cloves, peeled + minced
pinch ofsea salt
2mediumavocados, peeled + cored
pinch ofsmoked paprika
1tspred pepper flakes
1mediumbell pepper, finely diced
handful ofpine nuts
Flat bread or crackers
To start, add chickpeas, tahini paste, sea salt, lemon juice, olive oil, and garlic cloves to a food processor and process until smooth. Next, add in 2 Tbsps of water, avocados, red pepper flakes, dried parsley, and a pinch of smoked paprika, and process again until smooth and creamy.
To serve, add hummus mixture to a bowl, make a medium-sized well in the middle and add finely diced bell peppers and sprinkle pine nuts. Drizzle lightly with olive oil and wallah! Enjoy with flat bread or your favorite crackers!
STORAGE: Leftovers are best stored in an air-tight container in the refrigerator for up to 3 days.