This velvety, light and fluffy avocado hummus is here to get you out of your lunch rut and you're only ten minutes away from eating it. Because that's the magic of a dip - it can transform a (sad) snack into a filling exciting meal in no time. This one is packed with avocado, which makes already-creamy-hummus infinitely silky, and is brightened with fresh herbs like chives, parsley and dill - but you can use whatever you have on hand.
1x400g tin chickpeas, drained and rinsed
160g ripe avocado (one medium sized)
2 tbsp olive oil
1 lemon, juiced
4 tbsp tahini
½ tsp salt
10g soft herbs (such as dill, chives, coriander or parsley)
Add the chickpeas, avocado, olive oil and lemon juice to a food processor. Blend on high speed for 3-4 minutes, until smooth.
Add the tahini and salt, and blend again for 2-3 minutes, until creamy. Depending on your food processor, this might take a little longer.
Last, add the herbs and 1 tbsp of water and blend for 3-4 minutes, until the herbs are hardly visible, the hummus is creamy and it’s a vibrant green colour.
Serve it topped with extra herbs and a drizzle of olive oil.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.