Avocado Tahini Hummus is a modern twist that blends traditional Middle Eastern hummus with tahini and Mexican avocado, which originates from south-central Mexico. This creamy dip is prepared by combining cooked chickpeas with mashed avocado, lemon juice, garlic, and olive oil, resulting in a Ramadan-friendly appetizer rich in healthy fats and fiber.
Cooking Time: 20 minutes
Serves: 3 people
Ingredients
70 g avocado (mashed)
15 g cherry tomatoes
10 g black olives (sliced)
5 g red radish
7 g edamame beans
15 ml olive oil
10 ml tahini
1 tablespoon baking soda
A pinch of citric acid (lemon salt)
4 g salt
15 g corn oil
50 g chickpeas
Preparation Method
Drain the chickpeas well and place them in a food processor with the citric acid and salt.
Blend the ingredients, gradually adding ice cubes to achieve a smooth consistency.
Add the tahini along with more ice cubes and oil, and continue blending until the mixture becomes ultra-smooth. Set aside.
In a separate bowl, mix the olives, cherry tomatoes, edamame beans, and red radish. Drizzle with a little olive oil and toss gently.
Combine the hummus paste with the mashed avocado in the food processor and blend until creamy and fully incorporated.
Serve chilled and garnish with the prepared vegetable mixture and a drizzle of olive oil.
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