Recipe by Chef Deema Hajjawi
Prep Time: 15 min
Serving Time: 5 min
Servings: 4 to 6
2 Cups Dried Chickpeas (soaked & boiled, & strained)
1/2 Cup Tahini Sauce
2 Cloves Garlic
1 Tsp Himalayan Pink Salt
1 Lemon, squeezed
1 Tsp Ground Cumin
1 Cup Chickpeas Water (reserved from straining)
1 Avocado, peeled and chopped
1 Tsp Lemon Pepper Spices
2 Tbsp Parsley, chopped
Smoked Paprika and Sumac
- In food processor, add chickpeas, Himalayan Pink Salt, garlic, Ground Cumin, avocado, tahini sauce, lemon juice, Lemon Pepper Spices and chickpeas water. Process until well combined.
- Add more water if needed and process until smooth.
- Transfer the hummus avocado mixture into a bowl and place in refrigerator until serving time.
- Drizzle with olive oil and garnish with chopped parsley, smoked paprika and sumac.
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