Healthy Avocado Hummus
This Healthy Avocado Hummus is a creamy, flavorful dip packed with nutrients that'll satisfy your snack cravings!
Servings: 4 servings
Ingredients
- 1 15-ounce can chickpeas (garbanzo beans) drained and rinsed
- 1 ripe medium-large avocado (or 2 mini avocados)
- ½ cup cilantro leaves and stems (optional)
- 3 tablespoons Greek yogurt (or tahini, or sour cream)
- 2 cloves garlic minced
- 2 tablespoons fresh lemon juice (or lime)
- 2 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 dash freshly ground pepper
Instructions
- Start by draining and rinsing the chickpeas thoroughly. If you have time, consider removing the skins for an ultra-smooth texture.
- In your food processor, combine the drained chickpeas, ripe avocado, cilantro (if using), Greek yogurt (or tahini/sour cream), minced garlic, lemon juice, olive oil, cumin, salt, and pepper.
- Blend on high until the mixture is creamy and smooth. You may need to stop and scrape down the sides a few times to ensure everything is well combined.
- Give your hummus a taste. If you want more acidity, add a splash more lemon juice. For extra creaminess, drizzle in more olive oil.
- Transfer your Healthy Avocado Hummus to a serving bowl. Drizzle with a bit more olive oil and sprinkle with additional cumin or cilantro for garnish. Serve with pita chips, fresh veggies, or spread it on your favorite sandwiches.
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Storage container
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- To prevent browning, press plastic wrap directly onto the surface of the hummus before sealing the container.
- You can freeze hummus for up to three months; thaw overnight in the fridge before serving.