Hummus is an ingredient that has become SO popular these days.
It’s cheap.
It’s delicious.
It’s convenient.
It’s healthy.
AND it just so happens to be extremely easy to make.
Now, not too long ago, I showed you guys my go-to recipe for a basic hummus [See Video Here]. Many of you had made it before, others were surprised to see just how easy it is.
The very best thing about this nutritious snack is that it is extremely versatile, meaning you can make it into just about any flavor you can dream up.
I never thought about making it with avocado until my Dad told me he saw Giada do it. And that was it. The seed was planted and I had to give it a try for myself.
It is, as expected, delicious.
I added water to to the recipe because I like I lighter, ‘fluffier’ hummus, but if you like it a bit richer you could add more oil or even a dollop of tahini.
Whatever you decide to do, I’d love to hear how you make it your own! Have you ever tried avocado hummus before? What’s your favorite hummus flavor?
Avocado Cilantro Hummus
Yield: 12 servings
Prep Time:10 minutes
Total Time:10 minutes
Ingredients:
- 1 15oz-can Garbanzo beans, drained and rinsed
- 1 large avocado
- 1 clove garlic
- 2 tbsp. cilantro
- 2 tbsp. lemon juice
- 2 tbsp. water
- 1 tbsp. tahini (if you don’t have tahini sub in evoo)
- ¼ tsp. kosher salt
Directions:
Combine everything in a food processor and blend until well incorporated. You should end up with a thick, creamy hummus.
If it’s too thick, add a little more water or extra virgin olive oil. Enjoy.
Makes 1-½ cups.
Nutrients per 2 tablespoons: Calories: 65; Total Fat: 3g; Saturated Fat: 0.5g; Cholesterol: 0mg; Carbohydrate: 8.4g; Dietary Fiber: 2.6g; Sugars: 0.1g; Protein: 2g
Great idea Dani! Can I please ask how long this would keep in the fridge because I’m just concerned with avocado browning?
It will last a few days – I think I kept mine in the fridge for three days and because of the lemon in the recipe – it did not brown. BUT be sure you have it in an air tight container.
I can’t wait to make it. I can’t stop making your original recipe…. I have added roasted pepper, or cooked lentils…yummy!
oooooh. Cooked lentils? I must try that!!
I’m sad to say I’ve never made homemade hummus, but anxious to try it! Cilantro is a favorite in my family…. and never would’ve thought to add it to hummus. Looking forward to making this soon!
Enjoy!
Great recipe Dani. I made it today and LOVE IT!!! You asked for comments on how I made it my own. I added the juice of two whole lemons and LOTS more cilantro. I omitted the oil, tahini and water. Light, tangy and delicious with rainbow carrot sticks. Yum! This would definitely sub for guacamole in any Mexican recipe.
Yum. Great changes… sounds delish! And I bet it was beautiful with the rainbow carrots.
Ahh! i was eating Trader Joe’s Three Layer Hummus today and really enjoying the cilantro layer. I am not crafty, but was wondering if i could manage to make my own. Voila! Dani to the rescue AGAIN!
It’s no wonder you are my favorite blogger 🙂
Love how you’ve combined two of my favorite foods!
This recipe was wonderful. This will be a staple in this house no more store bought
Looks like a delectable twist on basic hummus….can’t wait to get MORE avocados at the store tomorrow!
Incredibly delicious and I’m hooked on fresh hummus now. I didn’t have cilantro in the house but it still turned out awesome. I will not run out of cilantro again. 🙂 I also added a couple more cloves of garlic – wow! Thanks for the post!
Great recipe! Our family are BIG hummus eaters, so I tripled the recipe, but I only had 1 avocado 🙁 so I substituted extra virgin olive oil to make up for the 2 missing avocados. I also used the tahini. Can’t wait to dig in! Thank you!
can’t wait to try this!
Gr8.. fabul.. Thank you Dani.. Made it today for Superbowl… Thank you again… 🙂
So glad to hear that!!
I just made this (one of my favorite recipes) with the cooked pumpkin I had on hand, instead of the ripe avocado I did not have one hand !
And it works great !!! Definitely a keeper !
Great tip! Thanks for sharing…