The avocado hummus:
1 can (400g) chickpeas, drained and rinsed
1 medium-sized ripe avocado
3 tbsp hulled tahini
2 tbsp olive oil
2 medium-sized lemons, juiced
2 tbsp water
1 tsp dried parsley
1 tsp dried dill tips (optional)
S & P to taste
The lemon dressing:
2 medium-sized lemons, juiced
2 tbsp olive oil
2 tbsp water
1 tsp dried dill tips
S & P to taste
Other ingredients:
1 cup Israeli couscous
2 tomatoes, diced
1 small cucumber, diced
1 small red onion, finely diced
¼ cup pitted kalamata olives, halved
1 ripe avocado, sliced or diced
A handful of fresh parsley, roughly sliced
A handful of fresh kale or your choice of greens, finely sliced
50g vegan feta cheese (you can substitute for dairy feta if you aren’t vegan or lactose intolerant)
Cook couscous according to packet instructions and set aside to cool down before handling
Toss couscous with a drizzle of olive oil, pinch of salt and pepper and set aside
In a food processor/blender, pulse chickpeas, avocado, tahini, olive oil, lemon juice, water, dried parsley until smooth and creamy. Season with salt and pepper to taste and garnish with some more olive oil and dill tips, set aside
In a mixing jug, combine lemon juice, olive oil, water, dill tips, salt and pepper and mix well for the dressing
To make the buddha bowl, in a large serving bowl, place cooked couscous, diced tomatoes, cucumber, red onion, olives along with sliced avocado, kale, parsley and crumbled feta cheese
Pour the lemon dressing over the salad, toss gently and enjoy!
Recipe created for The Avo Tree by Ting Xu @alittlepositivityeveryday
