Avocado Hummus

Ingredients

  • 1 (425 g; 15 oz) can chick peas, well drained
  • 2 medium ripe avocados, cored and peeled (~369 g (13 oz) before cored and peeled)
  • 3 tbsp olive oil, plus more for serving if desired
  • 100 g sesame seeds
  • 3 tbsp fresh lime juice
  • 1 clove garlic, peeled
  • Salt and freshly ground black pepper
  • ⅛ tsp cumin
  • 1 - 2 tbsp finely chopped cilantro leaves, for topping
  • Red pepper flakes, for topping Instructions
  1. Preheat oven to 176°C (350°F)
  2. Spread sesame seeds on a parchment-paper-lined cookie sheet, and bake for 6 minutes.
  3. Mix and respread sesame seeds, and return to oven for 6 to 8 minutes more, or until sesame seeds are fragrant and golden brown. Immediately transfer toasted seeds to a separate bowl to prevent carryover cooking.
  4. Pulse chick peas, olive oil, sesame seeds, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.
  5. Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with pita chips or tortilla chips. [source (hummus)](http://www.cookingclassy.com/2014/05/avocado- hummus/?crlt.pid=camp.45OR2BOSibiK) source (tahini)