Mayo and avocado add exceptional creaminess to garlicky homemade hummus. Spread it on crusty Italian bread for an equally exceptional bruschetta appetizer.
What You Need
Original recipe yields 16 servings
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/4 cup KRAFT Real Mayo Mayonnaise
1 large clove garlic
1 avocado, cut into chunks
16 Italian bread slices (1/2 inch thick), toasted
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Let's Make It
Process chickpeas, mayo and garlic in food processor until smooth.
Add avocado; use pulsing action to process until blended.
Spoon onto toast slices, adding about 2 Tbsp. avocado mixture to each toast slice.
Top with baby salad greens before serving.
How to Peel Avocados
Insert knife into tip end of whole avocado until knife reaches pit. Rotate knife around pit until avocado is cut lengthwise in half. Gently pull avocado apart by twisting the 2 halves in opposite directions. Score avocado skin of each half into thirds, cutting just to, but not into, flesh of avocado. Using paring knife, pull back center strip of avocado peel. Then, pull back 2 side strips of peel.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.