This rich, creamy smooth avocado and cilantro hummus recipe will no doubt become a favorite if you’re an avocado fan. California farmer’s markets are bursting with avocados this time of year, and this easy recipe combines the nourishing fats and nutrients of this nutty green fruit with the clean plant protein of garbanzos (chickpeas). The combination is very rich in B-vitamins, manganese, fatty acids and fiber. If you are in a rush, canned chickpeas are fine, but please use the BPA-free variety.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 3 cups
Ingredients:
- 2 cups cooked chickpeas (or 1 16-ounce can)
- 1 clove garlic
- Juice of 1 lemon
- 1 tablespoon tahini
- 2-3 tablespoons extra virgin olive oil
- 1 medium Haas avocado, cut in half, pit removed, and flesh scooped out.
- 1 cup cilantro leaves
- Pinch of cayenne (optional)
- Sea salt and freshly ground pepper to taste
Preparation:
Place the chickpeas, garlic, lemon juice, tahini and 2 tablespoons of olive oil in a food processor and puree until smooth, Add the avocado and cilantro, and puree until very creamy. Add more olive oil or a couple of tablespoons of water for thinner consistency if desired and season to taste. Chill the hummus before serving.
Makes about 3 cups
Copyright 2011 by Jen Hoy
Makes about 3 cups
Copyright 2011 by Jen Hoy
