Avocado Cilantro Hummus

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As we continue our love affair with 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!

Avocado Hummus

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. It’s one of my favorite appetizers and it’s like guacamole meets hummus. I mean, what more could one person really ask for?

Avocado Cilantro Hummus

5 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Course Appetizer
Cuisine Mediterranean
Servings 6


  • 1 large ripe avocado
  • 15 ounces garbanzo beans rinsed and drained
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup avocado oil or 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.


  1. This looks fantastic! Does anybody know if this keeps well in the fridge? I’m wondering if it will turn an icky brown color because of the avacado?

  2. I made this last night for my housewarming! Yuuuummmmy yum yum! It was so creamy and avocado-ey, and the cilantro gave it such a bright flavor. I stuck they leftover in the fridge to take it to work today and it stayed the same color too. 🙂 Oh this would be so good in a sandwich too…

  3. This website is pure awesomness!!! The best thing is that the recipes are really simple and fast, but unique. I absolutely love the fish and the avocado section, and I want to try to make hummus! Greetings from Germany

  4. im with you on this i could eat hummus by the buckets! if i could i totally would. im so excited to make it!!!!!!!!!!!! mmmmmmmmmmm yummy

  5. There’s a lot of snacking that goes on here…the guys come in from working on our avocado ranch and sit down to talk over the next project…and food has to be available. Guacamole is often the snack of choice, but we go through huge quantities of hummus as well. What a great idea to combine the two! I’ll feature your post on our Facebook page today, Gaby. Thank you!

  6. I just made this cause I thought its creative and useful,, however, it definitely needed a boost of flavor, so I added 2 garlic cloves, and probably juice of two lemons and more salt and pepper. turned out lovely! thanks for the inspiration gabby 🙂

  7. Hi Gaby.

    The ingredients list calls for 1/2 cup avocado oil, the instructions olive oil. Can I use either? Please clarify. Also, where do I get a Peruvian avocado? Will a Mexican one work?

    Thanks for all you do! You’re awesome!!


  8. I had some very ripe avocados and was looking for a new way to use them. Luckily I had all of the ingredients in my fridge and just whipped this up. It was soooooo delicious!! Didn’t last long…

  9. 5 stars
    I am obsessed with this hummus. We make it weekly now and it never disappoints. What else can you say that about??? Thanks Gaby!

  10. 5 stars
    Very nice! Took as appetizer for family who doesn’t eat onions or garlic, which humus recipes usually call. Served with veggies and a few tostado chips. Made it according to recipe and next time I will add more cilantro, salt/pepper and spices. I also took the outer skin off the garbanzo beans because it makes it creamier (optional). Enjoy!

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