Houston, TX, USA


Herby Avocado Hummus

May 25, 2018

This delicious recipe was published in the March 2017 edition of bon appetit magazine.  Take the extra steps to properly garnish your beautiful creation.  I suggest serving with crunchy green celery, and beautiful, diagonally cut, carrots, and radishes. 


1/2 - 1 large avocado

15 1/2 oz. can chickpeas, rinsed and drained

1/3 cup tahini

1/4 cup + 1 T fresh lime juice

1 clove finely chopped garlic (or smashed to paste)

3/4 tsp salt

Black pepper

1/4 tsp cumin

1 cup cilantro

2 T extra virgin olive oil

Toasted pumpkin seeds


* Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and cilantro until smooth.

* Stream in 2 tablespoons extra virgin olive oil.  Continue to process until light and creamy.

* Season with salt, if needed.

* Transfer to shallow bowl, top with pumpkin seeds and cilantro.  Drizzle with olive oil to finish.



Please reload

Recent Posts

Please reload


Please reload


Please reload