Serve with dippers. Keeps well, tightly covered, in the fridge for 1 to 3 days.
Ingredients
- chickpeas: 1 can (15 ounce can, drained)
- water: 0.25 cup
- tahini: 2 Tbsp
- lime juice: 1 Tbsp (to taste, fresh)
- sea salt: 1 tsp (to taste)
- clove garlic: 1 piece (chopped)
- ground cumin: 0.5 tsp
- ½ large ripe avocados, pitted and: 1 piece (peeled)
- bunch spinach leaves: 1 piece
- extra-virgin olive oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Place chickpeas, water, tahini, lime juice, salt, garlic, and cumin in a food processor. Puree until smooth, about 2 minutes. Add avocados, spinach, and olive oil; puree until creamy, 2 to 3 minutes.
