This delicious hummus includes two brain foods, avocado and olive oil. Garnishing it with toasted walnuts adds a third. Serving it with raw broccoli and celery sticks will really feed your brain!
½ large ripe avocado
1 15½-ounce can chickpeas, rinsed, drained
⅓ cup tahini, well mixed
¼ cup plus 1 tablespoon fresh lime juice
1 garlic clove, chopped or smashed
¾ teaspoon sea salt
¼ teaspoon ground cumin
1 cup cilantro leaves
2 tablespoons olive oil
Freshly ground black pepper to taste
Optional – Toasted walnuts and olive oil (for garnish)
Place the first 8 ingredients in a blender or food processor.
Process until smooth. Slowly add the olive oil, process until light and creamy.
Top with additional cilantro. (Optional – drizzle with olive oil and add toasted walnuts.)
Serve with fresh broccoli and celery stalks.
Bon Appétit !!!