How to make a healthy avocado and chickpea hummus (video)

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Hummus is one of my favorite things to eat. I can eat a whole pint in one sitting all to myself. In the recipe below, we do a bit of a twist on traditional hummus by adding avocado instead of tahini. Avocados are loaded with potassium, monounsaturated fats and fiber and have 17 percent of your daily dose of vitamin C.
I love making a double batch of this recipe and keeping it in the fridge to eat throughout the week. I'm always using whatever vegetables I have on hand — carrots, celery or zucchini, the list goes on! — to scoop up all that goodness. Just put all the ingredients in a food processor, and in no time you'll have a healthy snack that you'll keep running back to the fridge for.
Cooktop Cove 
Avocado and chickpea hummus
4
15 minutes
15 minutes
1 15.5-ounce can chickpeas, drained and rinsed
1 ripe avocado
1 large clove garlic
¼ teaspoon paprika
1 lemon, juiced
Salt and pepper to taste
Put all ingredients, from chickpeas to lemon juice, in a food processor. Season with salt and pepper to taste.
Blend everything together until smooth.
That's all :)
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