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Cafe Roze Avocado Hummus

Chef Julia Jaksic, Cafe Roze
This creamy avocado hummus makes for the perfect mid-day snack.
5 from 1 vote
Course Side Dish


  • 4 ripe avocados
  • 1/2 cup navy beans or cannellini beans cooked or canned
  • ½ teaspoon garlic finely chopped
  • 2 Tbsp tahini
  • Zest of half a Lemon
  • 3 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • Salt to taste


  • Slice the avocados in half, remove pits and skins and scoop them into a food processor.
  • Add the beans (drain and rinse if using canned), garlic, tahini, lemon juice and zest.
  • Blend all ingredients until smooth, and slowly add the olive oil and salt to taste.
  • Serve with pita or your favorite toasted bread.
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