Avocado Hummus with Cucumber

Servings: 1 

Picture it—guacamole and hummus blended into one ingenious dip. This simple recipe makes the creamiest hummus you’ve ever tasted, and the flavor is simply unbelievable. Here it’s served with fresh cucumber slices, but feel free to experiment with other pairings—your imagination is the only limit.

INGREDIENTS

1 (15-oz.) can chickpeas, drained, + 2 tablespoons chickpea liquid drained from the can
1 ripe avocado, sliced
¼ cup tahini
1 garlic clove
1 teaspoon ground cumin
½ teaspoon salt
¼ cup lemon juice
1 tablespoon extra-virgin olive oil
5 medium cucumbers, sliced

INSTRUCTIONS

 1. Combine the chickpeas, chickpea liquid, avocado, tahini, garlic, cumin, salt, lemon juice, and olive oil in a blender. Purée until the hummus is very smooth.
2. Transfer the hummus to a serving bowl. Arrange the cucumber slices on a serving platter and serve alongside the hummus.

NUTRITION • per one serving • 

Calories 300 —
Total Fat 21 g 27%
Saturated Fat 2.8 g 14%
Polyunsaturated Fat 5.4 g —
Monounsaturated Fat 1.8 g —
Trans Fat 0 g —
Cholesterol — 
Sodium 480 mg 21%
Total Carbohydrates 24 g 9%
Dietary Fiber 9 g 32%
Total Sugars 3 g —
Protein 8 g 16%
Vitamin A 43 mcg 4%
Vitamin C 1.6 mg 2%
Vitamin D — 
Potassium 431 mg 10%
Calcium 108 mg 8%
Iron 2.7 mg 15%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here