Name: Hummus with Avocado Oil
Total time: 5 min
Ingredients: 3 cups chickpeas (drained if canned); 1/4 cup Primal Kitchen Avocado Oil; 1/2 cup tahini; 1/4 cup water; 1/4 cup lemon juice; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 2 cloves garlic, (peeled)

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How this works

Hummus with Avocado Oil

A classic dip to add flavor, contrasting texture, and more satisfaction to snacks like cut fresh vegetables, and flaxseed, rice, and other gluten-free crackers, hummus can be thrown together in a blender with pantry ingredients in five minutes or less.

Total Time: 5

Course: Snack

Keyword: avocado oil, hummus, primal kitchen

Servings:

Calories: 118kcal

Author: Primal Kitchen

Ingredients

3 cups chickpeas (drained if canned)
1/4 cup Primal Kitchen Avocado Oil
1/2 cup tahini
1/4 cup water
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 cloves garlic, peeled

Instructions

Place all ingredients in a blender or food processor. Pulse three times for 2 seconds each time.
Continue blending on medium until desired consistency is achieved.
Remove hummus from the blender and spoon into a bowl.
Serve with cut vegetables, flackers, or gluten-free crackers.
Store any unused hummus in an airtight container in the refrigerator for four to five days.

Notes

This recipe originally appeared on Primal Kitchen's blog.

Nutrition

Calories: 118kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g

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