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Epicurious

Herby Avocado Hummus

5.0

(1)

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Photo by Alex Lau, Styling by Sue Li

If making this ahead of time, press plastic directly onto the surface before covering and chilling to prevent the mixture from turning brown on top (blame the avocado). This is one of five ways to riff on classic hummus (see more recipes here).

Recipe information

  • Yield

    Makes about 2¼ cups

Ingredients

½ large ripe avocado
1 15½-ounce can chickpeas, rinsed, drained
⅓ cup tahini (such as Soom), well mixed
¼ cup plus 1 tablespoon fresh lime juice
1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
¾ teaspoon (or more) kosher salt
10 cranks freshly ground black pepper
¼ teaspoon ground cumin
1 cup cilantro leaves with tender stems
2 tablespoons olive oil, plus more for drizzling
Toasted pumpkin seeds (pepitas; for serving)

Preparation

  1. Step 1

    Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.

    Step 2

    Transfer hummus to a shallow bowl. Top with pepitas and cilantro and drizzle with more oil.

    Step 3

    Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.

TagsDipSpreadsHummusChickpeaBean and LegumeVegetableAvocadoCilantroHerbs & SpicesTahiniQuickEasySideSnackStarterDairy FreeVeganRawVegetarianGluten FreeHealthyishSuper BowlBon Appétit
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