• 6 avocados, halved, pitted and peeled
  • 12 tablespoons hummus of your choice
  • 1 (15-ounce) can chickpeas, liquid reserved
  • 1 garlic clove
  • 2 teaspoons ground turmeric
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground black pepper


  1. To make each hummus, empty canned chickpeas into a microwave-safe bowl with their liquid.
  2. Add garlic and microwave for 3 minutes. Drain chickpeas and reserve liquid.
  3. Pour chickpeas, 1/2 cup reserved liquid and remaining ingredients except the olive oil into a food processor. Turn on and stream in olive oil until smooth.
  4. To make avocado salad bowls, spoon 1 tablespoon of hummus into each avocado half and garnish with desired sprouts, seeds, spices, flowers and herbs.