Fructose Free Za'atar-Tahini 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
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 garlic clove, roughly chopped
- 1 ½ tsp za'atar, plus more for garnish
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt, or to taste
- 2–3 tbsp cold water, as needed
For the veggie dippers
- 2 medium carrots, cut into sticks
- 2 medium persian cucumbers, sliced into spears
- 1 medium red bell pepper, seeded and sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
For serving
- 1 tbsp extra virgin olive oil, for drizzling
- pinch of red pepper flakes (optional)
Instructions
- 1
Add the chickpeas, avocado, tahini, lemon juice, 2 tbsp olive oil, garlic, za'atar, cumin, turmeric, and salt to a food processor. Process for about 1 minute, until the mixture is roughly combined.
- 2
With the processor running, add cold water 1 tbsp at a time until the hummus is smooth and creamy, with a consistency that holds a swirl but is easy to scoop — about 2–3 tbsp total. Scrape down the sides as needed, then process for another 30–60 seconds until completely smooth. Taste and adjust salt or lemon juice.
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