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.
Course: Snack
Keyword: avocado oil, hummus, primal kitchen
Servings: 10
Calories: 118kcal
- 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
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.
Calories: 118kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g