Hummus is a diverse dish and this Spanish Avocado Cilantro Hummus takes full use of creative liberty while still staying true to its roots. Made extra creamy with fresh, ripe avocados and our Extra Virgin Avocado Oil; and lime juice, cilantro, and cumin for a little Spanish flare. Go big with garnishes and top with crushed red pepper (for those who love a little heat!), smoked paprika, toasted cumin seeds, or more cilantro and Extra Virgin Avocado Oil. It’s great paired with a platter of sliced veggies, pita chips, or smeared into your favorite lettuce wrap.
Yields: about 2 cups
Ingredients:
1 15-oz can organic garbanzo beans
2 ripe avocados, pitted
¼ c. tahini paste
2 garlic cloves
2 limes, juiced
2 scallions, roughly chopped
1 c. fresh cilantro
½ t. ground cumin
½ t. sea salt
¼ t. ground pepper
½ c. Chosen Foods Extra Virgin Avocado Oil
For garnish: crushed red pepper, smoked paprika, toasted cumin seeds, cilantro, and/or more Extra Virgin Avocado Oil
Avocado Hummus Directions:
Add the garbanzo beans, avocados, tahini, garlic, lime juice, scallions, cilantro, cumin, sea salt, and ground pepper to the bowl of a large food processor. Process until everything is finely ground, stopping to scrape down the sides of the bowl as needed. Add the Extra Virgin Avocado Oil and process again until the hummus is smooth and creamy, about 60 seconds. Best enjoyed within 1-2 days, as the avocados will begin to brown, even when stored in the fridge.