A Nutrient-Packed Avocado Hummus Recipe
By now, you've probably heard that avocado is a superfood. It's high in fiber, rich in magnesium and potassium, and full of healthy fats to keep you energized and satiated. But if you're getting tired of the same-old guacamole routine, you'll be thrilled to know that it's not the only dip you can make with the fruit. Avocado hummus is a thing, and it's pretty easy to make into a healthy appetizer.
If you've made your own hummus before, you probably know that canned chickpeas are a staple in the fiber-loaded dip. This recipe calls for one can of chickpeas, as well as half of an avocado and plenty of seasoning. With fresh parsley, cilantro, garlic, and lime juice, you'll get some of the same flavors you'll find in guacamole in a creamy hummus form.
Thanks in part to the chickpeas, you'll get six grams of protein from each serving of this dip. And if you choose to dip fresh sliced veggies into this avocado hummus rather than chips, you'll make this delectable snack even healthier. A flavorful, avocado-based dip that's filling and delicious? Sign us up for this avocado hummus recipe!
Nutrition: 243 calories, 17 g fat (2 g saturated), 504 mg sodium, 5 g fiber, 1 g sugar, 6 g protein
Makes 6 servings
Ingredients
1 15-oz can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1/2 of a medium avocado, seeded and peeled
1/3 cup lime juice
1/4 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
1/4 cup tahini
1 1/2 tsp salt
1 small clove garlic, minced
1/4 tsp ground cumin
1/4 tsp black pepper
1/4 cup olive oil
2 Tbsp water
2 Tbsp fresh parsley leaves
2 Tbsp fresh cilantro leaves
How to Make It
- In a food processor, combine chickpeas, avocado, lime juice, the 1/4 cup parsley, the 1/4 cup cilantro, the tahini, salt, garlic, cumin, and pepper. Cover and process about 2 minutes or until nearly smooth, scraping down the sides as needed. With the processor running, drizzle in 2 tablespoons of the oil and the water; process about 1 minute or until creamy.
- Transfer hummus to a serving bowl. Drizzle with the remaining 2 tablespoons olive oil, and top with the 2 tablespoons each parsley and cilantro. Sprinkle with additional black pepper.
