Hummus, Tomato and Avocado Salad

The perfect summer meal…or snack You have to add to your recipe rotation Add a side of grilled protein if you wish and your favorite store bought hummus if you’re short on time. For an extra hit of protein in this hummus, add cannellini beans with the garbanzos…results are a silky smooth hummus (a hot tip – add a cube or 2 of ice to the food processor for the ultimate velvety texture). Use the sweetest cherry tomatoes you can find. Toasted pita chips to scoop it all up and if you gather around the one large platter, no other dishes will need washing up…

If you’re hosting a dinner party and serving this as an appetizer, I promise your guests will be begging for this recipe!

For the Hummus:

• 1/2 cup olive oil

• 3 garlic cloves (chopped)

• 1 (15.8-ounce can) garbanzo beans, drained

• 1 (15.8-ounce can) cannelloni beans, drained

• 1/4 cup fresh lemon juice

• 1 teaspoon ground cumin

• 1/2 tablespoon salt (sea salt or kosher salt is always best)

• 1 teaspoon sumac (optional)

• 2 ice cubes ( to ensure a velvety smooth texture)

For the Salad:

• 1 punnet cherry tomatoes, halved

• 2 avocados, cut into small chunks

• 1/3 cup chopped Italian parsley

• 1 tablespoon chopped mint

• 2 tablespoons olive oil

• 1 tablespoon white balsamic ( or wine) vinegar

• salt & black pepper