Description
This colorful, flavorful Cilantro Avocado Hummus takes the classic chickpea hummus ingredients to another level, compliments avocados, lime, jalapeno, and cilantro. This avocado hummus recipe is also vegan and gluten-free.
Ingredients
- 1 (15-ounce) can chickpeas (aka garbanzo beans), with liquid
- 2 garlic cloves
- 1 lime, juiced and zested
- 2 tablespoons tahini (sesame seed paste)
- ¼ teaspoon ground black pepper
- 1 small jalapeno pepper, quartered
- 3 tablespoons fresh cilantro
- 1 small avocado, peeled, pitted
- 1 1/2 tablespoons extra virgin olive oil
Toppings (optional):
- Extra virgin olive oil
- Cilantro
- Sliced jalapeno pepper
- Sea salt
Instructions
- Drain the chickpeas, reserving the liquid. Place drained chickpeas in the container of a blender or food processor.
- Add the garlic, lime juice and zest, tahini, black pepper, jalapeno, cilantro, and avocado flesh to the container of the blender or processor.
- Puree the mixture, gradually adding the olive oil and enough of the reserved bean liquid as necessary to produce a smooth, very thick, creamy texture.
- Pour the hummus into a serving dish.
- Optional: Garnish with a drizzle of olive oil, and additional fresh cilantro, jalapeño peppers, and sea salt, as desired.
- If not serving immediately, store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Category: Dip
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 142
- Sugar: 0 g
- Sodium: 162 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 4 g