Ingredients
- 1 can 15 ounces chickpeas drained
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 2 cloves garlic
- 3/4 teaspoon salt
- 2 small avocados halved, pitted, and peeled
- 2 tablespoons fresh cilantro plus more for garnish
- Extra virgin olive oil for drizzling
Instructions
- In a food processor, blend the chickpeas until they reach a powdery consistency, scraping down the sides as necessary.
- With the processor running, add lemon juice, tahini, garlic, and salt. Blend until smooth, about 5 minutes. You can also add 2 ice cubes for extra creamy consistency.
- Add avocados and cilantro to the processor. Continue to blend until the mixture is smooth and creamy. Adjust flavor with additional lemon juice or salt if needed.
- Transfer the hummus to a serving dish, drizzle with olive oil, and garnish with additional cilantro. Serve immediately or chill to enhance the flavors.
