22 Jul Avocado and cilantro hummus
Hummus is such a versatile spread and I love using it to enhance any meal. Throw in some avocado and cilantro and to me it becomes a decadent treat. I love making homemade hummus because I can choose to add no oil since tahini and avocado can be enough to make it creamy. If I do add a little oil, I can choose a high quality olive oil to make it healthier. Commercial hummus on the other hand, often contains inflammatory oils such as canola oil or soybean oil. I came up with this recipe as I was looking for a spread to put on a cold pizza instead of using sauce and I was so happy with the result that I ended up using it for everything else that week. I have since made it again and continue to find different recipes in which to include it. Below, you can see some ideas.
- 1 can chickpeas (398 mL), rinsed and drained
- ½ of a large avocado
- ¼ cup tahini paste
- ¾ cup cilantro, chopped (include stems for more flavor)
- The juice of 1 ½ lime
- 1-2 tbsp. olive oil (optional but makes it more creamy and delicious)
- 1-2 tsp. ground cumin
- Salt to taste
- Place all ingredients (except olive oil) into a high powered blender and pulse until you obtain a smooth texture.
- If your blender or food processor is not high powered, you will want to chop your avocado and cilantro in advance to insure even blending and smoothness.
- Once your texture is almost smooth, you may add olive oil and process again to obtain a creamier texture.
- Taste and adjust seasoning.