This Avocado and Basil Hummus dip is so yummy! With just a few ingredients, you can have a healthy, delicious and bright green dip perfect for bringing to an event, spreading on sandwiches, eating with veggie sticks or dolloping on a cracker. Perhaps best of all, the basil gives it a distinctly ‘pesto-like’ vibe. I’ve seen a few variations of this “avocado hummus” floating around the internet but this is the way we make it at our house. Of course, you can always up the garlic, add some tahini, or even throw in some chilli for a bit of spice. Enjoy!
Small handful of basil leaves
400g tin of chickpeas, drained and rinsed well (note: the drier the chickpeas after draining, the better!)
2x medium avocados, peeled and pitted
3 tbsp olive oil
Juice of half a lemon
1 clove of garlic
Salt and pepper
- Add all ingredients to a food processor (or high-powered blender) and whizz until well combined.
- Taste and adjust the seasoning accordingly (depending on your taste preference, you may like a little more lemon, extra pepper, more basil and so on).
My favourite ways to enjoy this is spread on Strange Grains toast, dolloped on a GF cracker, scooped up on a veggie stick or smeared in a burrito. For a protein-rich snack, you could spread this dip on our delicious Lentil and Almond Crackers.
Given the avocado content, this Avocado Hummus is best made fresh on the day, ideally as close as possible to the time you intend to consume it.