Author Notes: A creamy, light, yet slightly thicker hummus made of chickpeas, avocado, a heckuva lot of cilantro and love. Takes 5 to 10 minutes, max. —Meghan Bollenback
Makes: 3 cups
ounces canned chickpeas, drained and rinsed
Haas avocados, save the pit from one
garlic cloves, peeled
bunch cilantro, stems and all
Juice of 2 small or 1 large lemons
tablespoons extra virgin olive oil
3 to 4
teaspoon kosher salt
teaspoon freshly crushed black pepper
teaspoon cayenne pepper
dash low-sodium soy sauce (optional)
- Rinse and drain the beans and place in the base of a food processor. Slice avocados in half and scoop out the inside pulp of one full, and one half of another avocado. Add to the beans. Save the pit of one of the avocados and place to the side.
- Add the garlic, cilantro and lemon juice to the processor/blender and cover. Blend or puree until mostly combined -- the mixture will be a little chunky at this step.
- With the processor running, stream in the olive oil by removing the top part of your processor or blender. Then, add in the water 1 Tablespoon at a time until reaching a smooth consistency. It took me about 4 Tablespoons, but you may be ok with just 3.
- Add in all seasonings from salt to soy sauce if using. Puree for another 30 seconds until well combined and then scoop hummus into a bowl or serving dish. It tastes great if you serve right away, but I recommend refrigerating this for about 30 minutes e. To prevent browning during storage, place the saved avocado pit into the center of the dip and press plastic wrap directly on top, removing any air bubbles. Will refrigerate for up to 5 days.
- This recipe was entered in the contest for Your Best Recipe with Beans