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Avocado Cilantro Hummus
Author: Gaby Dalkin
  • 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
  1. 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.
  2. 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.
  3. Refrigerate for up to 3 days, or serve immediately as part of a sandwich or wrap.