Avocado Hummus and Zaatar Chips
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Cook time: 
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Serves: 4-6 servings
Avocado Hummus
  • 1 15oz can of chickpeas, drained and rinsed
  • 2 medium ripe avocados
  • 2 cloves of garlic
  • ¼ cup tahini
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons parsley (more for garnish, if desired)
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cumin
Zaatar Tortilla Chips
  • 6 corn tortillas (I use Maria and Ricardos Corn tortillas)
  • 2-3 tablespoons olive oil
  • 2 tablespoons zaatar
Avocado Hummus
  1. Inn a food processor, pulse together chickpeas, lemon juice, garlic, parsley, salt, cumin and tahini until smooth.
  2. Add in the avocado and pulse until smooth. If the mixture is very thick, add one tablespoon cold water to loosen. Add a second tablespoon, if needed.
  3. Taste and adjust salt, if needed.
  4. Top with EVOO, and parsley leaves.
Zaatar Chips
  1. Preheat oven to 350 degrees.
  2. Line baking sheet with parchment paper
  3. Cut tortillas into wedges. Using a pastry brush, brush olive oil on both sides of the tortilla wedges.
  4. Sprinkle with zaatar.
  5. Arrange on baking sheet, in a flat single layer.
  6. Bake for 10-12 minutes, until slightly golden. Be sure to turn tray half way thru cooking.
  7. Allow to cool
  8. Enjoy :)
Recipe by Amanda's Plate at http://www.amandasplate.com/avocado-hummus-zaatar-chips/