1 1/2 cup cooked chickpeas (you may use canned)
1/2 tbsp. Paprika
1/2 tbsp. Garlic powder
1 tbsp. Olive oil
1 Haas avocado
2 tbsp. tahini paste
½ cup cilantro leaves
1 tbsp. minced garlic
Juice of 1 lime
1 tbsp. extra virgin olive oil
Salt and pepper to taste
Garnish: Dash of paprika and extra virgin olive oil
Preheat oven to 400 degrees. Line a baking tray with parchment paper.
1. Toss 1/3 of the chickpeas in a bowl with olive oil, paprika, garlic powder, salt, pepper and mix well. Lay out on baking tray with parchment paper and bake for 15 minutes. Stir them every 5 minutes.
2. In a food processor place remaining ingredients together and blend for 1 minute or until smooth that can be spread. You may add a few drops of cold water to make a smoother texture. Adjust seasoning with salt and pepper.
3. Spread hummus on a wide bowl. Garnish with a drizzle of extra virgin olive oil and sprinkle the baked chickpeas on top along with a sprinkle of paprika.
Tasting notes: A fun twist on your Hummus with the addition of creamy avocado, zesty lime juice and crunchy/spiced chickpeas. This hummus pairs delightfully with the floral notes of the SPLASH™ Lychee seltzer.