Creamy Avocado Hummus
- 1 (15-ounce) can chickpeas, drained
- 2 ripe avocados, cut into chunks
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons tahini
- 1 clove garlic
- salt and pepper to taste
- 1/4 cup of toasted pine nuts for topping, if desired.
Peel the chickpeas, it is really not that hard. If you don’t want to it will still be delicious, but I vote for peeling. Put the chickpeas in the food processor and blend for about ten seconds. Add rest of the ingredients and a generous seasoning of salt and pepper. Blend for two or three minutes until completely smooth.