Spicy Green Hummus
This light, Middle Eastern–inspired Paleo version of hummus is irresistible! The creamy avocados are perfectly offset by the pungent tahini and spicy cayenne pepper. Try adding roasted red peppers, roasted garlic, and other savory vegetables for added flavor and texture! This green hummus can be used as a spread, dip, or salad topping.
Serves 8–10
4 ripe avocados, halved and pitted
2 tablespoons lemon juice (about 1⁄2 lemon squeezed)
3 teaspoons minced garlic (about 3 cloves)
1 tablespoon olive oil
1 tablespoon tahini
1⁄2 teaspoon cumin
1⁄4 teaspoon cayenne pepper
Sea salt and pepper, to taste
- Spoon out avocado flesh from the peels.
- Add avocado and all other ingredients to a food processor. Blend on low for about 2 minutes, until smooth and there are no large chunks of avocado left. Add more olive oil if the mixture is too pasty. Remove from food processor and serve.
