Servings 4 servings
Ingredients
- 1 (14.5-oz.) can chickpeas, drained, thoroughly rinsed and skins peeled
- 1/3 cup tahini
- 4 cloves garlic, roughly chopped
- 3 Tablespoons fresh lemon juice
- 1/2 cup parsley leaves
- 1/2 cup cilantro leaves
- 1/4 cup tarragon leaves
- 2 Tablespoons chopped fresh chives
- 1 medium avocado, peeled and pitted
- Extra virgin olive oil, for garnishing
Instructions
- Add the chickpeas, tahini, garlic, lemon juice, parsley, cilantro, tarragon, chives, avocado, 1 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl of a food processor.
- Pureé until smooth. (For a smother hummus, add 1 Tablespoon of cold water or extra virgin olive oil and continue puréeing until creamy.)
- Transfer the hummus to a serving bowl, drizzle it with extra virgin olive oil, and top it with salt and pepper.
Notes
- If you have a high-powered blender with a tamper, you can use that to make the hummus (it will help to push ingredients down into the blender’s blades). Otherwise, stick with a food processor.
- Yes, I know it’s annoying to have to remove every single chickpea skin, but it’ll be worth it when you taste this creamy hummus.
- I like to use a sharp pair of kitchen shears to finely cut chives (like you’ll need to for this recipe). It’s much easier than using a knife.
- Avocados shouldn’t be super soft to the touch (you want them soft, but still firm). Let your avocado ripen at room temperature, then store it in the fridge to prevent it from going bad.
- Storage: The hummus will last for up to a few days when stored in an airtight container in the fridge.
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