Avocado hummus
If you're uncertain whether to make guacamole or hummus, this avocado hummus recipe is just what you need. It combines the tasty flavor and creamy texture of both guacamole and hummus.
6 people
Calories: 209kcal
Ingredients
- 2 cups cooked garbanzo beans home cooked or canned
- 3 tablespoons extra virgin olive oil
- 1 cup cilantro you can use leaves and stems
- 1-2 roasted serrano chilies
- 2 cloves garlic, roasted on a griddle or toaster oven
- 1 avocado, peeled and pitted
- 2 tablespoons lemon or lime juice
- 1 teaspoon sea salt
Instructions
- To prepare, grill or roast the serrano chile and garlic in a toasting oven. Keep the garlic cloves intact with their skin on while roasting.
- Please add the remaining ingredients to the bowl of a food processor. Don't forget to peel the garlic and add it together with the chili into the food processor bowl.
- Stir the ingredients until they are thoroughly combined. Sample the mixture for seasoning and make any necessary adjustments.
- To serve, place the contents in a bowl and garnish with chopped cilantro and serrano chili pepper.
Notes
To store avocado hummus, place it in an airtight container and press plastic wrap directly onto the surface of the hummus to prevent browning. Then, seal the container with a lid and store it in the refrigerator. Avocado hummus can be stored for up to 2-3 days.
Nutrition
Serving: 1g | Calories: 209kcal | Carbohydrates: 19g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 395mg | Potassium: 348mg | Fiber: 7g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 2mg