Avocado Hummus Dip
- 2 medium Hass avocados
- 15 oz. chickpeas
1/4 cup lemon juice
11/2 Tbsp. tahini (sesame paste)
1/2 cup Avocado Oil, plus more for drizzling
- Kosher salt
- Black pepper, freshly ground
- In a food processor, puree the avocados with the chickpeas, lemon juice and tahini.
- Add the 1/2 cup of Avocado Oil and puree until smooth
Season with salt and pepper.
Transfer the dip to a bowl, drizzle with more Avocado Oil and serve with crudites, bread and chips.