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Snacks

Avocado Hummus

prep time
2m
cooking time
5m
servings
6
Recipe by Christie Connelly

Ingredients

400g can chickpeas, drained and rinsed

1 medium avocado, peeled and stoned

1 fat garlic clove

1 tablespoon tahini

2-3 sprigs coriander, leaves picked

1 lime, juiced

60ml (1/4 cup) Vitasoy Soy Milky Regular

1 teaspoon sea salt

Method

  1. Add the chickpeas, avocado, garlic, tahini and coriander leaves into the bowl of food processor and process for a few minutes until it forms a rough paste.
  2. Add the lime juice, soy milk and salt and process until smooth, adding a little extra lime juice or soy milk if needed to get the consistency you like.
  3. Transfer to a bowl and serve immediately with pita chips and crunchy raw veggies. Best eaten on the day it is made as it discolours if kept in the fridge.