Name: Cilantro Avocado Hummus
Prep time: 12 min
Total time: 12 min
Yield: 8
Cuisine: Plant-based
Ingredients: 15-ounce can chickpeas, drained and rinsed; 1/3 cup tahini (sesame paste); 1 small or 1/2 medium ripe avocado, pitted and peeled; Juice of 1 lemon (or about 1/4 cup juice); 1 clove garlic, crushed (or sautéed, see note), optional; 1/2 cup fresh cilantro leaves, or more, to taste; Pinch of salt (optional) and freshly ground pepper to taste; Olive oil for garnish, optional

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If classic hummus and guacamole got married and had a baby, this simple and delicious cilantro avocado hummus would be the result. If you enjoy both chickpeas and avocado, you’re sure to love this (literal) mashup. You can make this flavor-packed hummus recipe without garlic and it will still taste great!

Starting with the same ingredients used for making hummus — chickpeas and tahini — this dip/spread then gets a delicious green spin with avocado and lots of cilantro.

What to serve with cilantro avocado hummus

Serve as an appetizer with the usual hummus accompaniments — fresh pita, and raw veggies; or switch gears to the guac side and serve with tortilla chips.

Few dips for fresh vegetables are as good as hummus, and that goes double for this avocado hummus — serve it with carrots, celery, bell peppers, turnips, crisp cucumber, summer squash, cauliflower, broccoli — whatever’s in the crisper and is good eaten raw.

This hummus-guac is also great as a spread on sandwiches and bagels, and in wraps. And wow, do we have hummus variation on this site. Make sure to see Homemade Hummus, 12 Easy and Delicious Ways.

Here are dozens more vegan avocado recipes.

Yield: 8

Cilantro Avocado Hummus

This simple cilantro avocado hummus is delicious served with fresh pita and raw vegetables.

Prep Time 12 minutes

Total Time 12 minutes

Ingredients

15-ounce can chickpeas, drained and rinsed
1/3 cup tahini (sesame paste)
1 small or 1/2 medium ripe avocado, pitted and peeled
Juice of 1 lemon (or about 1/4 cup juice)
1 clove garlic, crushed (or sautéed, see note), optional
1/2 cup fresh cilantro leaves, or more, to taste
Pinch of salt (optional) and freshly ground pepper to taste
Olive oil for garnish, optional

Instructions

If you’d like, set aside a few chickpeas for garnish, though this is entirely optional. Combine the chickpeas in a food processor with the tahini, avocado, lemon juice, and optional garlic. Process until smoothly pureed.
Add the cilantro, salt (if using unsalted or low-sodium chickpeas) and pepper to the food processor. Pulse on and off until the cilantro is finely chopped and incorporated into the hummus.
Transfer to a serving bowl. If you’d like, top with a drizzle of olive oil and a few reserved chickpeas.
Serve with pita wedges and/or raw vegetables as suggested in the headnote. Store any leftovers in an airtight container in the refrigerator for up to four days.

Notes

If you'd like to use fresh garlic but don't like it raw, you can chop it and sauté briefly in a little olive oil. Or, skip the garlic in this flavorful hummus!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 182Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 228mgCarbohydrates: 18gFiber: 5gSugar: 3gProtein: 7g

Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.

If you like this avocado-based dip, you might also enjoy …

Avocado, Spinach, & Tahini Dip

See lots more easy vegan appetizers & snacks.

Photos (top & middle): Elena Veselova/Bigstock