Deviled Avocados

Serves 8

  • 1(15 oz.) can of chickpeas, rinsed and drained
  • 2teaspoons tahini
  • 1garlic clove
  • 1teaspoon ground turmeric
  • Fine sea salt
  • 1/4teaspoon freshly ground black pepper
  • 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
  1. 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.
  2. Scoop 2 rounded tablespoons of hummus into each avocado “whole,” as for deviled eggs.
  3. Arrange on a serving platter. Sprinkle with paprika, fleur de sel, squash seeds, and chives.


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