Recipe: Herbed Avocado Hummus


  • ½ large ripe avocado

  • 1 15½-ounce can chickpeas, rinsed, drained

  • ⅓ cup tahini, well mixed

  • ¼ cup plus 1 tablespoon fresh lime juice

  • 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

  • ¾ teaspoon (or more) kosher salt

  • 10 cranks freshly ground black pepper

  • ¼ teaspoon ground cumin

  • 1 cup cilantro leaves with tender stems

  • 2 tablespoons olive oil, plus more for drizzling

  • Toasted pumpkin seeds (pepitas; for serving)


  1. Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute.

  2. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer.

  3. Taste and season with salt, if needed.

Tip: Transfer hummus to a shallow bowl. Top with pepitas and cilantro and drizzle with more oil.

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