This fresh, bright dip is perfect for a summer night. I love the addition of Romano and the ample crushed pepper which give the Lime Avocado Hummus a terrific depth of flavor.
Lime Avocado Hummus
1 teaspoon whole peppercorns
1 can (15 ounces) chickpeas, rinsed and drained
1 ripe avocado, peeled and pitted
1/2 cup fresh parsley sprigs
1/2 cup olive oil
1/4 cup grated Romano cheese
1/4 cup fresh cilantro leaves
1/4 cup lime juice
1 garlic clove
1/2 teaspoon sugar
1/4 teaspoon salt
1. Place peppercorns in a food processor and process until ground.
2. Add remaining ingredients and process 2 minutes longer or until smooth. Serve dip with chips.
Makes 2-1/2 cups
Recipe from Taste of Home
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