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Ingredients
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Hummus
Toppings
To Serve
Method
Hummus
Prepare ingredients
If using canned chickpeas, drain and rinse them under cold water. Reserve 1–3 tablespoons of the canning liquid (aquafaba) if desired; otherwise have cold water ready. Halve and pit the avocado, scoop out the flesh and measure 1 cup. Peel the garlic and juice the lemon.
Blend base
In a food processor, combine the chickpeas, avocado flesh, tahini, lemon juice, garlic clove, cumin, and 1 tablespoon of olive oil. Pulse until the mixture begins to form a coarse paste.
Emulsify and adjust texture
With the processor running, stream in the remaining 1 tablespoon olive oil and then add cold water or reserved aquafaba 1 tablespoon at a time until the hummus reaches a smooth, creamy consistency (about 2–3 tablespoons total). Stop and scrape down the bowl as needed.
Season
Taste and season with kosher salt and black pepper. Add additional lemon juice or a pinch more salt if needed. Process for 10–15 seconds more to incorporate adjustments.
Transfer
Spoon the avocado hummus into a shallow serving bowl and use the back of a spoon to create a shallow well in the center for the toppings.
Toppings
Drizzle 1 tablespoon extra-virgin olive oil over the hummus surface, allowing it to pool in the center well.
Scatter the pomegranate seeds evenly over the hummus so they fall into the well and across the surface for color and texture.
Sprinkle the dukkah over the hummus, concentrating some in the center and a light dusting around the edges. If using, add the lemon zest and chopped parsley for brightness.
To Serve