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Avocado Cilantro Hummus
Author: Gaby Dalkin
Ingredients
  • 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
Instructions
  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.