Creamy Avocado Hummus
 
 
Ingredients
Hummus:
  • 2 teaspoons baking soda
  • ½ teaspoon kosher salt, plus more, to taste
  • 1 15 oz. can chickpeas, rinsed and drained
  • ¼ cup olive oil, plus more for finish
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons tahini
  • 2 avocados, peeled and pitted
  • 2 garlic cloves, roughly chopped
  • freshly ground black pepper, to taste
  • ¼ cup ice water
Tahini topping:
  • 3 tablespoons tahini
  • ¼ cup ice water
  • 1 garlic clove, grated
  • kosher salt and freshly ground black pepper, to taste
  • Aleppo pepper, chopped fresh mint and flake salt (for garnish)
Instructions
Prepare the hummus:
  1. In a large pot, combine the baking soda, salt and 4 cups water. Bring to a boil. Add chickpeas, reduce heat and simmer, skimming off any scum that rises to the top, until chickpeas are tender, about 20 minutes. Drain and let cool slightly, about 10 minutes.
  2. Combine the prepared chickpeas and next five ingredients (olive oil through garlic) in a food processor. Process until smooth. Season with salt and pepper to taste. Slowly add ice water and continue to process for another minute.
Prepare the tahini topping and assemble the dish:
  1. In a medium bowl, combine the tahini, ice water and garlic and whisk vigorously until combined. Season with salt and pepper to taste.
  2. Scoop hummus into a bowl. Drizzle with tahini topping and olive oil. Top with Aleppo pepper, mint and flake salt. Serve with crackers.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-avocado-hummus/