Avocado Hummus

1. 1

   Slice the avocado in half.

2. 2

   Stab the avocado pit with a knife and pull it free from the avocado.

3. 3

   Scoop the innards from the skin and into a food processor.

4. 4

   Add the chickpeas, Parmesan, and garlic and pulse until the mixture breaks down into small chunks.

5. 5

   Stream in the olive oil while pureeing until hummus is smooth and homogenous (or you can leave it a bit chunkier if you prefer).

6. 6

   Pulse in salt and pepper to taste, then stir in the lemon juice (this prevents browning).

7. 7

   Serve with chips or pita bread.

8. 8

   Store in fridge in an airtight container for up to 3 days.

No additional tips available.