Deviled Avocados

Name: Deviled Avocados
Ingredients: 1 (15 oz.) can of chickpeas, rinsed and drained; 2 teaspoons tahini; 1 garlic clove; 1 teaspoon ground turmeric; 1 pinch fine sea salt to taste; 1/4 teaspoon freshly ground black pepper; 2 tablespoons freshly squeezed lemon juice, or more to taste; 2 tablespoons olive oil; 4 avocados (about 6 oz. each), halved and pitted; 1 teaspoon smoked or regular paprika; 1 pinch Fleur de sel, for serving; 1/2 cup (115g) squash (or pumpkin) seeds, toasted; 3 tablespoons finely chopped chives

13 ingredients

1 steps

Ingredients

1 (15 oz.) can of chickpeas, rinsed and drained
2 teaspoons tahini
1 garlic clove
1 teaspoon ground turmeric
1 pinch fine sea salt to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, or more to taste
2 tablespoons olive oil
4 avocados (about 6 oz. each), halved and pitted
1 teaspoon smoked or regular paprika
1 pinch Fleur de sel, for serving
1/2 cup (115g) squash (or pumpkin) seeds, toasted
3 tablespoons finely chopped chives

Directions

1

["In a food processor, process the chickpeas, tahini, garlic, turmeric, 1 teaspoon salt, the pepper, lemon juice, oil, and 3 tablespoons of water until smooth. Add a little more water, tablespoon by tablespoon, as needed until creamy but scoopable. Taste and add more salt or lemon juice as needed.", "Scoop 2 rounded tablespoons of hummus into each avocado \"whole