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| Cannellini Avodado Hummus |
1 modest tin laissez passer on notice of cannellini beans, strained
Juice of one lemon
2 tablespoon extra virgin olive oil
3 tablespoons tahini
½ teaspoon dry soil cumin
¼ teaspoon crimson pepper flakes
1 ripe avocado, peeled cutting inwards large pieces
2 tablespoons water
Salt to taste
1/3 loving cup toasted almonds
In nutrient processor add together cannellini beans, lemon juice, oil, tahini, dry soil cumin, too crimson pepper flakes; pulse a few times. Add the avocado too pulse again. It should last a thick cream. If it is equally good thick, add together a trivial water. Taste for seasoning too add together tabular array salt equally needed. Drizzle a trivial extra olive fossil oil on overstep too the toasted almonds.
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