Photo Credit: Primal Kitchen

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.

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Hummus with Avocado Oil

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 minutes
Course: Snack
Keyword: avocado oil, hummus, primal kitchen
Servings: 10
Calories: 118kcal

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
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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