This Creamy Avocado Hummus with Cilantro recipe is the exact reason I started Burnt Macaroni. Before writing and experimenting with food, I never even tried hummus let alone make it. I am definitely a texture eater, so hummus was never on my radar. My idea of a good dip was french onion dip from a pre-made soup packet. Don’t get me wrong, that is still one of my favorites but there is no comparison to a well-made hummus!
My idea of a good dip was french onion dip from a pre-made soup packet. Don’t get me wrong, that is still one of my favorites but there is no comparison to a well-made hummus!
But because of this food blog, I am making and trying new foods I couldn’t even comprehend years ago. And wouldn’t you know it, I think this recipe is one of my favorites!
The star of this recipe is definitely the avocado. I used two perfectly ripe avocados.
I had never made hummus before either, so this was a great recipe to learn to make hummus. The hummus part of this recipe is very traditional with all of the traditional hummus ingredients…chick peas, olive oil, tahini, lime juice and garlic.
I pulsed this in the food processor for 2 minutes exactly (I timed it:)). This gave it a perfect creamy texture.
Now to the good stuff — I added the avocado with salt, pepper and cumin and pulsed for another 2 minutes.
Look how creamy this hummus looks!
I finished it off with some more olive oil on top sprinkled with cilantro and red pepper flakes.
I love this recipe so much I would tell you to run to the store and pick up these ingredients immediately!
And because the hummus is so creamy, it’s perfect with tortillas, red peppers, cucumbers or any other vegetable. I even used Doritos with this hummus. I also love the idea of spreading this Creamy Avocado Hummus with Cilantro on a flour tortilla. You can roll it up and cut it like a pinwheel and serve with toothpicks as an appetizer.
Creamy Avocado Hummus with Cilantro
- 2 Avocados
- 1 can Chick Peas 15 oz
- 3 tablespoons Olive Oil
- 1 1/2 Tablespoons Tahini
- 3 tablespoons Lime Juice
- 1 clove Garlic
- 1/2 teaspoon Salt
- Fresh Ground Black Pepper
- 1/8 teaspoon Cumin
- Cilantro chopped
- Red Pepper Flakes
- Tortilla Chips
In a food processor, pulse chick peas, olive oil, tahini, lime juice and garlic for 2 minutes
Add avocados, cumin, salt and a good sprinkle of fresh ground pepper to the food processor and pulse for another 2 minutes
Transfer to a serving bowl, add olive oil, cilantro and a pinch of red pepper flakes to the top for serving
This recipe was inspired by Cooking Classy. I love this recipe so much especially with some fresh vegetables. It's also perfect on a flour tortilla for lunch.