Avocado Hummus

1. 1

   In a small bowl, whisk together olive oil and tahini.

2. 2

   Set aside.

3. 3

   In the bowl of a food processor, place avocado, garlic, chickpeas, salt, and cilantro and process until combined.

4. 4

   Add lime juice and process again.

5. 5

   Then, with the food processor running, drizzle in tahini mixture and process until smooth and creamy, about 23 minutes.

6. 6

   Hummus will keep well in the refrigerator in a sealed container for 35 days.

* Per serving · 4 servings · Values may vary.

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