Herby Avocado Hummus

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5
15 minutes
$1.23

Ingredients

  • ½ large ripe avocado
  • 1 15½-ounce can chickpeas, rinsed, drained
  • ⅓ cup tahini, well mixed
  • ¼ cup plus 1 tablespoon fresh lime juice
  • 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
  • ¾ teaspoon (or more) kosher salt
  • 10 cranks freshly ground black pepper
  • ¼ teaspoon ground cumin
  • 1 cup cilantro leaves with tender stems
  • 2 tablespoons olive oil, plus more for drizzling

Directions

  1. Blend avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a blender or food processor until smooth (about 1 minute).
  2. With the blender on, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. 
  3. Taste and season with salt, if needed.
  4. Transfer hummus to a shallow bowl. Top with pepitas and cilantro and drizzle with more oil.
  5. Serve with Pita Squares or Your Vegetables, such as carrots, celery, broccoli, cauliflower, etc.

NOTE: Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.

Recipe provided by Bone Apetit