1 can (19 oz/540 ml) chickpeas, drained and rinsed
2 ripe avocados, coarsely chopped (save pits)
1 scoop Super Greens Smoothie Booster
1⁄4 cup each tahini paste and freshly squeezed lemon or lime juice
1⁄4 cup ice water
olive oil and pepitas, for garnish, optional
- In food processor, pulse chickpeas and avocado with dip mix and smoothie booster until combined.
- With motor running, add tahini paste, lemon juice, and salt.
- Slowly drizzle in ice water; mix until smooth and creamy, about 1–2 min. Scrape into a serving bowl.
- To serve, drizzle with olive oil and sprinkle with pepitas, if desired. Dish up with veggies and crackers. Hummus is best eaten the same day it’s made.
For creamier hummus, swap chickpeas for butter beans or cannellini beans.
Make Ahead: If making ahead, tuck pits into bowl. Cover surface with plastic wrap; refrigerate 2–3 hours or freeze up to 1 month. Defrost before serving.