Quick Hummus with Avocado and Tomatoes

Snacks | Mexican cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Quick hummus with avocado and tomatoes

Ingredients

Chickpea - 5.5 oz
Tahini - 4 tablespoons
Lemon - 1 piece
Avocado - 1 piece
Potato - 1 piece
Arugula - 3.5 oz
Olive Oil - 4 tablespoons
Garlic - 1 clove
Ground coriander - 1 teaspoon
Paprika - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the avocado flesh into small cubes, drizzle with lemon juice, and add 1–2 teaspoons of olive oil, minced garlic clove, salt, and pepper to taste.

Step 2

Make a cross-cut at the base of the tomato and immerse it in boiling water for 1–2 minutes. Let it cool, peel off the skin, and cut into cubes. After blanching the tomatoes, place them in cold water — the skin will come off very easily.

Step 3

Prepare the quick hummus: blend chickpeas, coriander, paprika, salt, juice of 1/2 lemon, tahini, and 1 tablespoon of olive oil until smooth.

Step 4

Place a layer of hummus in the center of a plate, create a small indentation in the middle, and add the chopped tomato, then top with avocado. Drizzle a thin 'thread' of olive oil and garnish with arugula.