Avocado Cilantro Hummus (Vegan, Gluten-Free)

Sharon Palmer

This brightly colored and flavored Avocado Cilantro Hummus stars avocados, lemon zest, jalapeno, and cilantro along with classic hummus ingredients, including chickpeas, tahini, and olive oil. It’s versatile enough that you can serve it with whole grain pita and veggies, as well as tacos, burritos, and tostada salads.

Learn how to make this hummus with this recipe video here.

Four Way Hummus, with Sharon Palmer and AICR

Join Sharon Palmer, the Plant-Powered Dietitian, as she shows you how to make this easy Four Way Hummus, featuring healthy pulses. Start with an easy Classic Hummus based on chickpeas, and with a few added ingredients you can make three other hummus recipes: Avocado Cilantro Hummus, Smoky Pumpkin Hummus, and Sun-Dried Tomato Olive Hummus. Get the full recipes here:https://sharonpalmer.com/smoky-pumpkin-hummus-vegan-gluten-free/https://sharonpalmer.com/avocado-cilantro-hummus-vegan-gluten-free/https://sharonpalmer.com/best-classic-hummus/https://sharonpalmer.com/olive-sun-dried-tomato-hummus/This recipe is in collaboration with American Institute for Cancer Research – AICR and sponsored by USA Pulses.

Posted by Sharon Palmer: The Plant-Powered Dietitian on Thursday, February 27, 2020

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Avocado Cilantro Hummus (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 6 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x

Description

This brightly colored and flavored Avocado Cilantro Hummus stars avocados, lemon zest, jalapeno, and cilantro along with classic hummus ingredients, including chickpeas, tahini, and olive oil.


Scale

Ingredients

  • 1 15-ounce can chickpeas (garbanzo beans), with liquid
  • 2 garlic cloves
  • 1 lemon, juiced and zested
  • 2 tablespoons tahini (sesame seed paste)
  • ¼ teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 small jalapeno pepper, quartered
  • 2 tablespoons fresh cilantro
  • 1 small avocado

Instructions

  1. Drain the chickpeas, reserving the liquid. Put the beans into a blender or food processor.
  2. Add the garlic, lemon juice and zest, tahini, black pepper, olive oil, jalapeno, and cilantro to the blender or processor.
  3. Slice the avocado in half, remove the pit, and scoop out the flesh into the blender or processor.
  4. Puree the mixture, adding enough reserved bean liquid as necessary to produce a smooth, very thick, creamy dip.
  5. Pour the bean dip into a serving dish.
  6. Optional: garnish with a drizzle of olive oil, additional fresh cilantro, and paprika.
  7. If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.
Four Way Hummus, with Sharon Palmer and AICR

Join Sharon Palmer, the Plant-Powered Dietitian, as she shows you how to make this easy Four Way Hummus, featuring healthy pulses. Start with an easy Classic Hummus based on chickpeas, and with a few added ingredients you can make three other hummus recipes: Avocado Cilantro Hummus, Smoky Pumpkin Hummus, and Sun-Dried Tomato Olive Hummus. Get the full recipes here: https://sharonpalmer.com/smoky-pumpkin-hummus-vegan-gluten-free/ https://sharonpalmer.com/avocado-cilantro-hummus-vegan-gluten-free/ https://sharonpalmer.com/best-classic-hummus/ https://sharonpalmer.com/olive-sun-dried-tomato-hummus/ This recipe is in collaboration with American Institute for Cancer Research - AICR and sponsored by USA Pulses.

Posted by Sharon Palmer: The Plant-Powered Dietitian on Thursday, February 27, 2020
  • 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

Keywords: vegan hummus, hummus recipe, avocado hummus

For more plant-based hummus recipes, check out some of my favorites:

Beet White Bean Hummus
Tomato Pesto Hummus
Green Pea Hummus

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