Description

An herb-filled dip for when you can’t decide between hummus and guacamole.

Ingredients

Scale

1/2 avocado
1 can chickpeas, drained and rinsed
3 tablespoons tahini
5 tablespoons lemon juice
1 clove garlic
3/4 teaspoon kosher salt
2 tablespoons olive oil, plus more for topping
1/2–1 cup fresh herbs, roughly chopped*

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Instructions

Put all ingredients in a food processor or blender.
Blend until you reach your desired consistency. I like mine chunky, with herb pieces still visible.
Serve topped with a drizzle of olive oil and a pinch of kosher salt.

Notes

I used 1/2 cup of mixed herbs: chives, tarragon, cilantro, dill, thyme, watercress, and basil. Parsley or mint would also work well. You may want a different combination of herbs, or just one herb.

Adapted from Bon Appétit’s recipe for herby avocado hummus.

Keywords: vegan, vegetarian, garden, herbs, dips, appetizer, mezze, hummus, guacamole, avocado, olive oil, mediterranean