Avocado hummus with veggie sticks
Creamy avocado hummus that uses just a fraction of the usual chickpeas — filling, low-carb friendly and ready in ten minutes.
VeganLow-Carb
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Prep
10 min
Total
10 min
kcal / serving
230
Ingredients
Servings2
- 1ripe avocado
- 100 gcooked chickpeas(drained)
- 15 gtahini
- 15 mllemon juice
- 1 clovegarlic
- 10 mlolive oil
- 1 tspsmoked paprika
- 200 gcucumber and bell pepper, cut into sticks
Instructions
- 1
Halve the avocado, remove the pit and scoop the flesh into a tall blender beaker.
- 2
Add 100 g cooked chickpeas, 15 g tahini, 15 ml lemon juice, 1 clove garlic and 10 ml olive oil and blend until smooth. Season with salt to taste.
- 3
Spread the hummus into a bowl and dust with 1 tsp smoked paprika.
- 4
Serve with 200 g cucumber and bell pepper, cut into sticks for dipping.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 130 kcal | 230 kcal |
| Protein | 4 g | 7 g |
| Carbs | 7 g | 12 g |
| Fat | 9 g | 16 g |
| Fiber | 4 g | 7 g |
Frequently asked
How long does the hummus keep?
Sealed in a jar with a thin film of olive oil on top, about two days in the fridge — after that the avocado starts to oxidise visibly.
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