As we continue our love affair with Peru and Avocados we’re diving head first into this Avocado Cilantro Hummus plus bringing you a 101 post on how to make the most delicious vegetarian wraps! Ready… bring it!
On my quest to make your life easier, and to easy everyone into the back to school swing, I’ve got an Avocado Cilantro Hummus made with Avocados from Peru and it’s paired with all sorts of things to make lunches easy. There are 2 things you need to get the party started… tortillas and Avocado Cilantro Hummus. From there you can add in any sorts of toppings to make a wrap or sandwich that can’t be beat. Some of my favorite add-ins include black beans, more avocado, roasted red peppers, lettuce, salsa, artichoke hearts, feta cheese, shredded carrots and salt.
But first… HUMMUS!
- 1 Peruvian avocado
- 15 ounces garbanzo beans, rinsed and drained
- 1/3 cup chopped fresh cilantro
- 1/2 cup olive oil
- 1 jalapeño, seeded
- 4 teaspoons tahini sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon coarse salt
- Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a food processor bowl.
- Add the garbanzo beans, cilantro, olive oil, jalapeño, tahini, lemon juice and salt to the food processor bowl. Process the ingredients for about 10-15 seconds until the mixture is smooth. Remove lid to taste and adjust salt if needed.
- Refrigerate for up to 3 days, or serve immediately as part of a sandwich or wrap.
Tags: Avocado, Avocado Cilantro Hummus, avocado hummus, avocados, chopped, Cilantro, cilantro hummus, cuisine, dips, fusion, garbanzo bean, Guacamole, Hummus, levantine cuisine, mediterranean cuisine, middle eastern cuisine, Olive Oil, pita, pita chips, tahini