Avocado-Hummus Dip

By norsegal8

Ingredients

• 2 medium Hass avocados, peeled and chopped
• One 15-ounce can chickpeas, drained and rinsed
• 1/4 cup fresh lemon juice
• 1 1/2 tablespoons tahini (sesame paste)
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
• Freshly ground pepper
• Assorted crudités, bread and tortilla chips, for serving

Details

Adapted from foodandwine.com

Preparation

Step 1

In a food processor, puree the avocados with the chickpeas, lemon juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with crudités, bread and chips.