Description
Bright, creamy, and ready in under 15 minutes, this avocado cilantro lime hummus combines the classic creaminess of tahini-based hummus with ripe avocado and a hit of lime and cilantro.
Ingredients
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed, or 1 1/2 cups cooked chickpeas
- 1 medium ripe avocado (about 6–7 oz), pitted and scooped
- 1/4 to 1/3 cup tahini
- 2–3 tablespoons fresh lime juice
- 1/2 cup packed fresh cilantro leaves, stems removed
- 1 small garlic clove
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- 1 teaspoon fine sea salt, to taste
- 2–4 tablespoons reserved chickpea liquid (aquafaba) or cold water
- Freshly ground black pepper, to taste
- Smoked paprika or additional cilantro for garnish
Instructions
- Add tahini and 2 tablespoons lime juice to your food processor. Blend for 30–45 seconds until smooth.
- Add chickpeas, avocado, cilantro, garlic, cumin, salt, and 1 tablespoon olive oil to the processor.
- Pulse to combine and scrape down the sides with a spatula.
- Stream in reserved aquafaba or cold water until desired consistency is reached.
- Taste and adjust seasoning as necessary.
- Transfer to a bowl and drizzle with remaining olive oil, smoked paprika, and extra cilantro.
Notes
Store in an airtight container for up to 3 days. Press plastic wrap to the surface to limit air exposure and slow avocado browning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Blending
- Cuisine: Mediterranean