Good Morning! This hummus is So creamy and delicious! I love to eat it with raw vegetables like radishes, carrots, and celery. This also goes well over pasta or spiralized veggie noodles too!
Yield: about 3 cups
1 can chickpeas, drained and rinsed
1 yellow bell pepper
1 small yellow squash
1/4 tsp. Himalayan sea salt, or to taste.
Drain and rinse the chickpeas well.
Wash all produce.
Slice the bell pepper in half and remove the stem and seeds. Cut into large dice.
Remove the ends of the squash and cut into large dice.
Carefully slice the avocado in half and remove the pit. Scoop out the flesh and put in your food processor. Add the chickpeas, squash, bell pepper, and salt.
Mix until smooth and creamy and enjoy!
Let me know what you think in the comments below! If you tried this recipe, tag me on Instagram and Twitter under @noshchefjulie.