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Avocado Hummus

  • 10 m
  • 10 m
Devon O'Brien
“This vibrant green hummus recipe couldn't be easier—just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) and avocado make this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités.”


    • 1 (15 ounce) can no-salt-added chickpeas
    • 1 ripe avocado, halved and pitted
    • 1 cup fresh cilantro leaves
    • ¼ cup tahini
    • ¼ cup extra-virgin olive oil
    • ¼ cup lemon juice
    • 1 clove garlic
    • 1 teaspoon ground cumin
    • ½ teaspoon salt


  • 1 Drain chickpeas, reserving 2 tablespoons of the liquid. Transfer the chickpeas and the reserved liquid to a food processor. Add avocado, cilantro, tahini, oil, lemon juice, garlic, cumin and salt. Puree until very smooth. Serve with veggie chips, pita chips or crudités.
ALL RIGHTS RESERVED © 2019 Printed From 12/16/2019