Avocado Hummus

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1 1/2 cups cooked garbanzo beans (115 ounce can, drained)

1 large, ripe avocado (weight about 8 ounces)

1 clove garlic

2 tablespoons lemon juice

1 tablespoon tahini

1/4 teaspoon salt

dash cayenne pepper, optional

Garnish: 1 tablespoon avocado oil or olive oil


Drain the beans and add to a blender or food processor. Pit, peel and dice avocado. Combine all ingredients — except oil! — and puree until smooth. If you’re using a blender, you will need to stop it regularly and push the ingredients down to blend.

Scrape into a bowl and level off the top. Drizzle with the oil. Cover and refrigerate to store p to 3 days

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