Avocado Hummus

This recipe came to me via Rakesh Shah, MD, a cardiologist friend who can cook as well as he repairs hearts. It’s a creamy, light version of traditional hummus that I think you’ll love.

Makes 4-6 servings

Ingredient List:

• 1, 15-ounce can chickpeas, drained and rinsed, save ¼ cup of the liquid from the can
• 2-3 small-medium ripe avocados
• 2-3 cloves fresh garlic
• ¼ teaspoon sea salt, optional
• 2 tablespoons avocado oil
• 2 tablespoons fresh lemon juice

Step By Step Instructions:

Blend chickpeas, avocado and garlic together. Slowly stream in avocado oil and lemon juice. Pulse until smooth and creamy. 

Transfer to a serving bowl and serve garnished with a drizzle of olive oil and fresh pomegranate or sliced strawberries.