Avocado Hummus
A simple yet delicious plant-based hummus made of garbanzo beans and avocados – great with fresh vegetables, pita chips, toast, rice cakes, sandwiches, and more.
Equipment
- food processor or blender
Ingredients
- 2 cups cooked and drained chickpeas*
- 2 Tbsp tahini**
- ¼ cup chopped cilantro optional
- ¼ cup fresh lime juice 3 limes
- 2 cloves of garlic
- ½ tsp ground cumin
- dash of ground cayenne pepper optional
- 2 haas avocado or 1 large Florida avocado
- salt and pepper to taste optional
- red pepper flakes cilantro, or seeds (optional garnish)
Instructions
- In a food processor or high-speed blender, blend the garbanzo beans, tahini, lime juice, garlic, cumin, and cayenne together until whipped and smooth, about 1-2 minutes. You may need to scrape the sides.
- Add the remaining ingredients and blend until smooth. Add in a little water or oil, as needed, to achieve desired consistency. It should be somewhat thick and mostly smooth.
- Taste and adjust seasonings, as desired.
- Garnish with cilantro and lime juice, if desired.
- Store leftovers in the refrigerator for up to 3 days.
Notes
* I like using garbanzo beans in this hummus, though you can use any kind of pale bean, including navy beans, great northern beans, or cannellini beans.
** Tahini is roasted sesame seed paste. If you don’t like tahini or can’t eat sesame seeds, you can use another neutral seed or nut butter, such as sunflower butter or cashew butter. You can also omit it altogether, though this will affect the flavor and consistency.