(10 votes, average: 4.60 out of 5)
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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
Scale
- 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
