This recipe is from the Magnolia Journal, Issue #18. As I was reading the magazine, I came across this recipe and knew I had to make it. It was so delicious I wanted to share it with you.

 

According to my husband, this is his new favorite hummus recipe. If you are like me, I am a sucker for all types of homemade hummus, and this one with the roasted avocado and garlic hits it out of the park!

 

1 medium just-ripe avocado, pitted and inside cut into cubes

2 cloves garlic, lightly smashed 

3 Tbsp olive oil

15 oz. can cannellini beans, rinsed and drained

¼ cup fresh basil

2 Tbsp fresh lemon juice

1 Tbsp tahini paste* 

Salt and pepper

Crostini or tortilla chips

 

Preheat to 400℉

 

In a small ovenproof baking pan, place the avocado and garlic. Drizzle with 1 Tbsp olive oil and toss to coat. Bake for 10 minutes or until the avocado and garlic are soft. 

 

Add the avocado, garlic, beans, basil, lemon juice, tahini, and 2 Tbsp oil, into a food processor and blend until smooth. Season with salt and pepper to taste. 

 

Transfer the hummus into a serving bowl and serve with crostini or tortilla chips.

 

Just Salt It, and enjoy!