Avocado Hummus
Avocado hummus is a creamy, fresh twist that makes classic hummus feel bright and new again. With cilantro, lemon, tahini, and a little sriracha, this dip is smooth, flavorful, and perfect with pita or crisp vegetables.
Servings: 4 cups (about)
Ingredients
- 1 15-ounce can chickpeas
- ½ teaspoon baking soda
- ⅓ cup water
- 3 tablespoons tahini
- 1 ripe avocado
- ½ cup chopped cilantro
- 1 scallion (both white and light green parts)
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic
- 2 teaspoons sriracha
- ¼ cup fresh lemon juice
For the cilantro sauce
- ⅓ cup chopped cilantro
- 1 scallion (both white and light green parts)
- 2 cloves garlic minced
- ¼ teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- ¼ cup olive oil
- ½ teaspoon freshly ground black pepper
Instructions
- Cook the chickpeas: In a 2-quart saucepan, combine the can of chickpeas with their liquid and the baking soda. Stir and bring to a simmer over medium-low heat. Cover lightly and continue to simmer for 15 minutes. Once finished, remove from the heat.1 15-ounce can chickpeas, ½ teaspoon baking soda
- Add to blender: To a large blender, add the cooked and cooled chickpeas with the liquid, tahini, avocado, cilantro, lemon juice, water, garlic cloves, scallion, cumin, sriracha, salt, and black pepper.⅓ cup water, 3 tablespoons tahini, 1 ripe avocado, ½ cup chopped cilantro, 1 scallion (both white and light green parts), 1 teaspoon kosher salt, 1 teaspoon cumin, 2 cloves garlic, 2 teaspoons sriracha, ¼ cup fresh lemon juice, 1 teaspoon freshly ground black pepper
- Blend: Leaving the vent slightly open but covering with a cloth to allow steam to escape, blend the hummus on high until smooth and creamy, about 60 seconds. Scrape down the sides of the canister and add more water if needed. Pour the hummus into a serving bowl.
- Make the cilantro sauce: In a small bowl, combine the chopped cilantro, scallion, garlic, salt, pepper, lemon juice, and olive oil. Stir to combine and drizzle over hummus to serve.⅓ cup chopped cilantro, 1 scallion (both white and light green parts), 2 cloves garlic, ¼ teaspoon kosher salt, 1 tablespoon fresh lemon juice, ¼ cup olive oil, ½ teaspoon freshly ground black pepper
Video
Nutrition
Serving: 2tablespoons | Calories: 41kcal