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Avocado Hommus



2 portion(s)


  • 2 cloves garlic, peeled
  • ½ lemon, zest
  • 1 can Chickpeas, drained, rinsed
  • 3 tablespoons lemon juice
  • 2 pinches Pink Himalayan Salt
  • ground black pepper to taste
  • 1 tablespoon oil of choice, I use olive oil
  • 1 pinch cumin
  • 1½ to 2 Avocadoes, flesh only, reserve seeds

Recipe's preparation

    Avocado Hummus / Hommus
  1. Place lemon zest and garlic cloves into bowl, chop 3 sec / speed 7. Scrape down sides and repeat.
  2. Add chickpeas, lemon juice, oil, ground cumin, salt, pepper and mix 10 - 15 sec / speed 5. Scrape down sides and repeat in 10 second intervals until desired consistency is achieved.
  3. Add avocado flesh, mix 10 - 15 sec / speed 5. Scrape down sides and repeat until desired consistency is achieved.

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If Shepard Avocado are in season, use these as they do NOT discolour.  Otherwise, prepare just prior to serving to maintain colour, otherwise pop the seeds into the dip and cover with glad wrap ensuring the wrap is pressed against the dip to minimise air.  If the dip discolours this will only be on top where it is exposed to air, either scrape this layer off or mix it in with the remainder of the dip.Serve with any of the following; vegetable sticks, foccaccia, crackers, white corn tortilla strips or spread on toast.This normally fills 2 ramekins, depending on how much avocado you use.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • a great dip recipe! i only

    Submitted by tates on 21. June 2015 - 20:24.

    a great dip recipe! i only used half an avocado and i also added half a tomato and it was yummy!

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