Avocado Cilantro Hummus Recipe

Name: Avocado Cilantro Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15.5 ounces canned chickpeas, drained and rinsed; 1.5 Haas avocados, save the pit from one; 2 garlic cloves, peeled; 1 bunch cilantro, stems and all; Juice of 2 small or 1 large lemons; 3 tablespoons extra virgin olive oil; 3 to 4 tablespoons water; 1 teaspoon kosher salt; 1/2 teaspoon freshly crushed black pepper; 1/4 teaspoon cayenne pepper; 1 dash low-sodium soy sauce (optional)

Servings: persons

15.5 ounces canned chickpeas, drained and rinsed
1.5 Haas avocados, save the pit from one
2 garlic cloves, peeled
1 bunch cilantro, stems and all
Juice of 2 small or 1 large lemons
3 tablespoons extra virgin olive oil
3 to 4 tablespoons water
1 teaspoon kosher salt
1/2 teaspoon freshly crushed black pepper
1/4 teaspoon cayenne pepper
1 dash low-sodium soy sauce (optional)

1
Rinse and drain the beans and place in the base of a food processor. Slice avocados in half and scoop out the inside pulp of one full, and one half of another avocado. Add to the beans. Save the pit of one of the avocados and place to the side.
2
Add the garlic, cilantro and lemon juice to the processor/blender and cover. Blend or puree until mostly combined -- the mixture will be a little chunky at this step.
3
With the processor running, stream in the olive oil by removing the top part of your processor or blender. Then, add in the water 1 Tablespoon at a time until reaching a smooth consistency. It took me about 4 Tablespoons, but you may be ok with just 3.
4
Add in all seasonings from salt to soy sauce if using. Puree for another 30 seconds until well combined and then scoop hummus into a bowl or serving dish. It tastes great if you serve right away, but I recommend refrigerating this for about 30 minutes e. To prevent browning during storage, place the saved avocado pit into the center of the dip and press plastic wrap directly on top, removing any air bubbles. Will refrigerate for up to 5 days.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 15.5 ounces canned chickpeas, drained and rinsed, 1.5 Haas avocados, save the pit from one, 2 garlic cloves, peeled, 1 bunch cilantro, stems and all, and more.

Yes, Avocado Cilantro Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Avocado Cilantro Hummus

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