Avocado Hummus
Equipment
Ingredients
- 1 (15-ounce) can garbanzo beans, drained
- 2 ripe avocados, peeled, seeded and cut into large chunks
- 1/4 cup tahini
- 3 tablespoons extra virgin olive oil
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons cilantro, chopped
- 2 tablespoons ice-cold water, plus more if needed
- Salt and ground black pepper to taste
Instructions
- Place the chickpeas, avocados, tahini, olive oil, lemon juice, cilantro, ice-cold water, salt and black pepper in the bowl of a food processor.
- Process until no visible chickpea pieces remain and the hummus is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- If needed, add more ice-cold water 1 tablespoon at a time and process until the hummus reaches a creamy, scoopable consistency. Adjust the seasoning to taste.
- Spoon the hummus into a serving bowl and serve, or cover and refrigerate until ready to use.
Notes
- Use ripe avocados for the smoothest texture and best flavor.
- Stir the tahini well before measuring.
- Add extra water gradually so the dip does not become runny.
- Store airtight with wrap pressed directly against the surface; enjoy within 2 days for the best color and flavor.
- This recipe makes approximately 3 1/4 cups. Each of the 10 servings is about 1/3 cup, or approximately 5 tablespoons.
Nutrition
Serving: 5 tbsp, Calories: 138 kcal, Carbohydrates: 5 g, Protein: 2 g, Fat: 13 g, Saturated Fat: 2 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 8 g, Sodium: 6 mg, Potassium: 229 mg, Fiber: 3 g, Sugar: 0.4 g, Vitamin A: 68 IU, Vitamin C: 7 mg, Calcium: 14 mg, Iron: 1 mg
