From Magnolia Journal Issue 18, 2021
Roasted Avocado Hummus
Prep: 10 minutes Roast: 15 minutes
1 medium just-ripe avocado, halved, pitted, peeled, cubed
3 cloves garlic, lightly smashed
3 Tbsp EVOO (extra virgin olive oil)
15 oz can cannellini beans, rinsed and drained
1/4 cup fresh basil leaves
2 Tbsp fresh lemon juice
1 Tbsp tahini (sesame seed paste)
1/2 tsp salt
Freshly ground black pepper
Crostini or pita chips
- Preheat oven to 400 degrees F. Place avocado and garlic on a small foil-lined baking pan. Drizzle with 1&1/2 tsp of EVOO, toss to coat. Roast 15 minutes or until avocado is softened and garlic is roasted.
- Combine roasted avocado and garlic, beans, basil, the remaining EVOO, the lemon juice, tahini, and salt in a food processor. Process until smooth.
- Transfer hummus to a bowl. Sprinkle with pepper and, if desired, additional basil leaves. Serve with crostini or pita chips.
Makes 1&1/2 cups