What's the perfect complement to rich, creamy avocado? Rich and creamy hummus — 4 ways!
6 avocados, halved, pitted and peeled
12 tablespoons hummus of your choice
1 (15-ounce) can chickpeas, liquid reserved
1 garlic clove
2 teaspoons ground turmeric
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon ground black pepper
Let's get Cooking...
To make each hummus, empty canned chickpeas into a microwave-safe bowl with their liquid. Add garlic and microwave for 3 minutes. Drain chickpeas and reserve liquid. Pour chickpeas, 1/2 cup reserved liquid and remaining ingredients except the olive oil into a food processor. Turn on and stream in olive oil until smooth.
To make avocado salad bowls, spoon 1 tablespoon of hummus into each avocado half and garnish with desired sprouts, seeds, spices, flowers and herbs.