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Vegetable Platter with Avocado Hummus

A colorful array of fresh vegetables served with a creamy, protein-rich avocado hummus.
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Prep Time 20 minutes
Cook Time 0 minutes
Servings 4

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 ripe avocado
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • 1/4 tsp salt or to taste
  • 2 medium carrots peeled and cut into sticks
  • 2 celery stalks cut into sticks
  • 1 medium bell pepper sliced
  • 1/2 cucumber sliced

Instructions
 

  • Drain and rinse the chickpeas, then pat them dry with a paper towel.
  • In a food processor, combine the chickpeas, avocado, tahini, lemon juice, minced garlic, and salt.
  • Process the mixture until smooth, scraping down the sides as needed. If the hummus is too thick, add 1-2 tablespoons of water and process again.
  • Taste the hummus and adjust seasoning if necessary, adding more salt or lemon juice as desired.
  • Transfer the avocado hummus to a serving bowl.
  • Wash and prepare the vegetables: peel and cut the carrots into sticks, cut the celery into sticks, slice the bell pepper, and slice the cucumber.
  • Arrange the prepared vegetables on a platter around the bowl of avocado hummus.
  • Serve the vegetable platter with avocado hummus immediately, or cover and refrigerate for up to 2 hours before serving.