Recipes
Peach-and-Raspberry-Eton-Mess

Avocado Hummus

Avocado Hummus

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  • Recipe by Christie Connelly
  • Serves 6 (makes about 1 cup)
  • Prep Time 2 minutes
  • Cooking Time 5 minutes
Ingredients
  • 400g can chickpeas, drained and rinsed
  • 1 medium avocado, peeled and stoned
  • 1 fat garlic clove
  • 1 tablespoon tahini
  • 2-3 sprigs coriander, leaves picked
  • 1 lime, juiced
  • 60ml (1/4 cup) Vitasoy Soy Milky Regular
  • 1 teaspoon sea salt
Instructions
  1. Add the chickpeas, avocado, garlic, tahini and coriander leaves into the bowl of food processor and process for a few minutes until it forms a rough paste.
  2. Add the lime juice, soymilk and salt and process until smooth, adding a little extra lime juice or soymilk if needed to get the consistency you like.
  3. Transfer to a bowl and serve immediately with pita chips and crunchy raw veggies. Best eaten on the day it is made as it discolours if kept in the fridge.
Nutritional Analysis – Amount per Serve
Energy 813kJ
Protein 6.9g
Total Fat 13.0g
Saturated Fat 2.4g
Carbohydrate 11.6g
Sugar 0.9g
Sodium 23mg
Calcium 432mg