DAISY KING / MISS DAISY'S KITCHEN
2 medium avocados, peeled, seeded and chopped
15-oz can chickpeas, drained and rinsed
1/4 c fresh lemon juice
1 1/2 T Tahini paste
Salt and pepper to taste
1/2 c extra virgin olive oil
Extra oil for drizzling
In a food processor, puree avocados with chickpeas, lemon juice and Tahini paste, then add 1/2 cup olive oil and puree until smooth. Transfer hummus to a serving bowl and drizzle additional oil over the top. Serve with pita chips.
This dip can also be used as a spread for sandwiches, mixed into salad dressings, as a subsitute for sauce on pizza, and as a substitute for mayonnaise in deviled eggs. Can also be used as a topping for baked casseroles to give them a crisp crust on top.