Avocado-spirulina hummus

Ingredients

• 1 tin (240 g drained) chickpeas
• 1 ripe avocado
• 2 tablespoons tahini
• Juice of 1 large lemon
• 1 small garlic clove
• 1 teaspoon spirulina powder
• 1 teaspoon ground cumin
• Salt to taste
• 3–4 tablespoons cold water
• Olive oil and Aleppo pepper to finish

Method

1. Reserve a few chickpeas for garnish; tip the rest into a food processor.
2. Add avocado, tahini, lemon, garlic, spirulina, cumin, and a generous pinch of salt.
3. Run for 60–90 seconds, drizzling in cold water through the chute until the mixture is silky. Patience here is the whole game.
4. Spread into a shallow bowl, swirl with a spoon, top with reserved chickpeas, a glug of olive oil, and Aleppo pepper.

Why this pairing works

Avocado fat improves the absorption of spirulina's beta-carotene; tahini's calcium and the lemon's vitamin C round out the mineral profile. It tastes like better hummus, not green hummus.