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Avocado Hummus Dip (Food&Wine)
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| 2 medium | Hass avocados, peeled and chopped |
| One 15-ounce can | chickpeas, drained and rinsed |
| 1/4 cup | fresh lemon juice |
| 1 1/2 tablespoons | tahini, (sesame paste) |
| 1/2 cup | extra-virgin olive oil, plus more for drizzling |
| Kosher salt | |
| Freshly ground pepper |
Assorted crudités, bread and tortilla chips, for serving
In a food processor, puree the avocados with the chickpeas, lemon juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with crudités, bread and chips.
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