Eosinophilic Esophagitis Friendly Pomegranate-Mint Avocado Hummus with Veggie Dippers
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Learn more →Ingredients
4 servings
For the hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, pitted and peeled
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 2 tbsp fresh lemon juice
- 1 clove garlic, roughly chopped
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, plus more to taste
- 2–3 tbsp ice water
- ¼ cup fresh mint leaves, loosely packed
- 1 tbsp pomegranate molasses
For serving
- ¼ cup pomegranate arils
- 1 medium cucumber, sliced into rounds
- 2 medium carrots, cut into sticks
- 1 medium red bell pepper, sliced
- fresh mint leaves, for garnish (optional)
- extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Add the chickpeas, avocado, tahini, olive oil, lemon juice, garlic, cumin, turmeric, and salt to a food processor. Process for about 30 seconds, until the mixture is roughly combined.
- 2
With the processor running, stream in 2 tablespoons of ice water. Continue processing for 2–3 minutes, scraping down the sides once halfway through, until the hummus is very smooth and creamy. Add the remaining tablespoon of ice water if needed to reach a thick but spreadable consistency.
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