2tablespoons freshly squeezed lemon juice, or more to taste
2tablespoons olive oil
4avocados (about 6 oz. each), halved and pitted
1teaspoon smoked or regular paprika
Fleur de sel, for serving
1/2cup (115g) squash (or pumpkin) seeds, toasted
3tablespoons finely chopped chives
In a food processor, process the chickpeas, tahini, garlic, turmeric, 1 teaspoon salt, the pepper, lemon juice, oil, and 3 tablespoons of water until smooth. Add a little more water, tablespoon by tablespoon, as needed until creamy but scoopable. Taste and add more salt or lemon juice as needed.
Scoop 2 rounded tablespoons of hummus into each avocado “whole,” as for deviled eggs.
Arrange on a serving platter. Sprinkle with paprika, fleur de sel, squash seeds, and chives.