Avocado hummus from Closet Cooking by Kevin Lynch

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Notes about this recipe

  • eliza on June 10, 2023

    This was really nice. I used kabuli chickpeas from Flourist that I had cooked from dry. I used confit garlic instead of fresh and increased the lemon to taste. The green colour was nice and fresh, but not quite as minty as in his pictures. Would make this for company along with other dips with pita or crackers. This will be a repeat. Edit: this is quickly becoming a staple using batch cooked chickpeas.

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