Ingredients
Main Ingredients
- 1 (15-ounces) can garbanzo beans, drained
- 2 ripe avocados, peeled, seeded and cut into big chunks
- 1/4 cup tahini
- 3 tablespoons extra virgin olive oil
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons cilantro, chopped (or use about half of a bunch or less)
- 2 tablespoons iced-cold water (plus more if needed)
- Salt and ground black pepper to taste
Instructions
- Combine Ingredients: Place garbanzo beans, avocado chunks, tahini, olive oil, lemon juice, cilantro, and 2 tablespoons of iced-cold water into the bowl of a food processor.
- Process to Smooth: Blend the ingredients until the mixture is smooth and creamy. If the consistency is too thick, gradually add extra iced water one tablespoon at a time until you achieve a creamy, dip-like texture.
- Season to Taste: Taste the hummus and add salt and ground black pepper as needed, then pulse briefly to mix.
- Serve: Spoon the finished avocado hummus into a serving bowl and enjoy as a spread, dip, or snack.
Notes
- For extra creaminess, ensure the avocados are perfectly ripe and soft.
- If you prefer a tangier flavor, add a little more lemon juice incrementally.
- Feel free to garnish with a drizzle of olive oil or a sprinkle of paprika for presentation.
- This hummus can be stored covered in the refrigerator for up to 2 days but is best enjoyed fresh to avoid browning of avocado.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
