Avocado & Roasted Garlic Hummus Platter

Serves: 4


1 head garlic
1 tsp. olive oil
1/2 cup chickpeas no salt added, rinsed and drained
2 Tbsp. tahini
3 Tbsp. fresh lemon juice
1/2 tsp. za’atar spice mix
1/4 tsp. fine sea salt (or more to taste) NOTE: I liked a total of ½ teaspoon salt
2 Tbsp. olive oil
5 Tbsp. cold water (or more to thin)
1 ripe, Fresh California Avocado seeded, peeled and cubed
1 Tbsp. toasted, chopped walnuts
1 Tbsp. crumbled feta cheese NOTE: Eliminate for a vegan option
2 medium (about 6-inches in diameter) pieces toasted or warm pita bread
1 sweet pepper cored and cut into 1-inch thick slices
1 cup multi-colored baby carrots or carrot chips
1/2 English cucumber cut into ½-inch thick slices

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.