From Magnolia Journal Issue 18, 2021

Roasted Avocado Hummus

Prep: 10 minutes Roast: 15 minutes

1 medium just-ripe avocado, halved, pitted, peeled, cubed

3 cloves garlic, lightly smashed

3 Tbsp EVOO (extra virgin olive oil)

15 oz can cannellini beans, rinsed and drained

1/4 cup fresh basil leaves

2 Tbsp fresh lemon juice

1 Tbsp tahini (sesame seed paste)

1/2 tsp salt

Freshly ground black pepper

Crostini or pita chips

1.  Preheat oven to 400 degrees F. Place avocado and garlic on a small foil-lined baking pan.  Drizzle with 1&1/2 tsp of EVOO, toss to coat. Roast 15 minutes or until avocado is softened and garlic is roasted.
2. Combine roasted avocado and garlic, beans, basil, the remaining EVOO, the lemon juice, tahini, and salt in a food processor.  Process until smooth.
3. Transfer hummus to a bowl. Sprinkle with pepper and, if desired, additional basil leaves.  Serve with  crostini or pita chips.

Makes 1&1/2 cups