This is a nice Southwest spin on a Mediterranean classic. It is smooth on the pallet while still being spicy and can be served as a dip, a spread, or as a side. Because of the avocado though, the shelf life is maybe one or two days, but best is made just before serving.
Ingredients
- 1 can Chickpeas (Garbanzo) – rinsed and drained
- 1 Avacodo – scooped from shell
- 3 TBL Olive oil
- 3 Garlic cloves
- 2 tsp Tahini
- 1 tsp Turmeric
- 1 tsp Kosher salt
- 1 tsp Pepper
- Water to thin to desired consistency ~3 TBL
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Drain and rinse chickpeas and put in food processor.
- Add remaining ingredients, except the water.
- Puree until a smooth paste is made.
- Add water 1 TBL at a time until the consistency is smooth but not watery.
- Place in air tight container in fridge until ready to serve.
