Healthy Avocado Hummus
Creamy avocado hummus made with chickpeas, avocado, Greek yogurt (or tahini/sour cream), lemon juice, and spices. Quick to prepare in a food processor and served as a dip.
Servings: 4 servings
Ingredients
Ingredients
- 115- ouncecan chickpeas garbanzo beans, drained and rinsed
- 1 ripe medium-large avocado or 2 mini avocados
- 1/4 cupcilantro leaves and stems, optional
- 3 TablespoonsGreek yogurt or Tahini, or sour-cream
- 2 clovesgarlic
- 2 Tablespoonsfresh lemon juice or lime
- 2 Tablespoonsolive oil
- 1/2 Teaspooncumin
- 1/2 Teaspoonsalt
- dashfreshly ground pepper
Instructions
Instructions
- Add the drained and rinsed 115-ouncecan chickpeas, the ripe avocado (or 2 mini avocados), cilantro (if using; leaves and tender stems), 3 Tablespoons Greek yogurt (or tahini, or sour-cream), 2 cloves garlic, 2 Tablespoons fresh lemon juice (or lime), 1 Tablespoon of the 2 Tablespoons olive oil (reserve the other 1 Tablespoon), 1/2 Teaspoon cumin, 1/2 Teaspoon salt, and a dash of freshly ground pepper to the bowl of a food processor.
- Process the mixture for 1 minute to break down the ingredients.
- Stop the processor, scrape down the sides and bottom of the bowl with a spatula, then process again until the hummus is thick and smooth, about 1 to 2 minutes more.
- If the hummus is too thick, add the reserved 1 Tablespoon olive oil in 1-teaspoon increments, processing briefly after each addition, until you reach your desired consistency.
- Taste the hummus and adjust salt as needed.
- Transfer the hummus to a serving bowl and, if you reserved any olive oil, drizzle a little on top if desired. Serve immediately or refrigerate.
Equipment
- Food Processor
- Spatula
- Serving Bowl
Notes
Notes
To Store:
Transfer leftover hummus to an airtight container, drizzled with olive oil, and refrigerate up to one week.
To make the hummus spicy:
Add one jalapeno to the mixture before processing, seeded or de-seeded depending on how spicy you want the hummus!
To cook your own chickpeas:
Add 1 cup of dried chickpeas and 1/2 teaspoon baking soda to a medium pot of boiling water and cook over medium heat for 1 to 1.5 hours or until mushy. Cool and drain before using.
Additional options:
Replace cilantro with parsley or arugula.
To Store:
Transfer leftover hummus to an airtight container, drizzled with olive oil, and refrigerate up to one week.
To make the hummus spicy:
Add one jalapeno to the mixture before processing, seeded or de-seeded depending on how spicy you want the hummus!
To cook your own chickpeas:
Add 1 cup of dried chickpeas and 1/2 teaspoon baking soda to a medium pot of boiling water and cook over medium heat for 1 to 1.5 hours or until mushy. Cool and drain before using.
Additional options:
Replace cilantro with parsley or arugula.