Ingredients
– 1 can of chickpeas, drained and rinsed
– 1 Avocado
– 3 tablespoons of DOP Seggiano Extra Virgin Olive Oil
– 2 tablespoons of tahini
– Freshly squeezed from 1 medium lemon
– 1 small garlic
– Salt & Cumin
– Optional Garnish: fresh cilantro, a sprinkle of paprika, or toasted sesame seeds
Preparation
In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cumin, and salt.
Whisk until the mixture becomes smooth.
Add the Avocado and scoop its flesh into the food processor.
Emulsify with the processor running, slowly drizzle in the DOP Seggiano extra virgin olive oil. The oil will emulsify with the avocado, creating an exceptionally creamy and luxurious texture.
Adjust: If the hummus is too thick, add a tablespoon of cold water until you reach your desired consistency.
Transfer to a serving bowl. Use a spoon to create a “well” in the centre and drizzle generously with a final touch of DOP Seggiano extra virgin olive oil. Garnish as desired and serve with toasted pita or fresh vegetable sticks.
