Ingredients
Main Ingredients
- 1 15 ounce can chickpeas
- 2-3 ice cubes
- ¼ cup lemon juice
- 2 tablespoons tahini
- 2 garlic cloves
- ¾ teaspoon salt
- 2 small avocados (halved, pitted, and peeled)
- 2 tablespoons fresh cilantro
For Serving
- Extra virgin olive oil
- Jalapeños (sliced)
- Additional cilantro
Instructions
- Prepare chickpeas: Drain the chickpeas thoroughly and place them into a food processor. Blend until they achieve a powder-like consistency, stopping occasionally to scrape down the sides to ensure even processing.
- Add liquids and flavorings: With the food processor running, add the ice cubes, lemon juice, tahini, garlic cloves, and salt. Continue blending for approximately 5 minutes until the mixture is smooth and well combined.
- Incorporate avocados and cilantro: Add the halved, pitted, and peeled avocados along with the fresh cilantro to the processor. Blend again until the hummus is creamy and smooth. Taste the hummus and adjust seasoning by adding more lemon juice or salt as desired.
- Serve: Transfer the hummus to a serving bowl or plate. Use the back of a spoon to spread it evenly. Drizzle with extra virgin olive oil and garnish with sliced jalapeños and additional cilantro. Serve chilled or at room temperature.
Notes
- Use ice cubes in the blending process to create a smoother texture and keep the hummus cool.
- Adjust the amount of jalapeños according to your spice preference or omit for a milder dip.
- For a thicker consistency, reduce the ice cubes or add less lemon juice.
- This hummus is best enjoyed within 2 days when stored in an airtight container in the refrigerator.
- You can serve avocado hummus with pita bread, vegetable sticks, or as a sandwich spread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
