Avocado Hummus with Cilantro is really a cross between hummus and guacamole. The cilantro & lemon really brighten the flavor, and avocado & chickpeas are delicious combined in this tasty appetizer dip, which would also be sensational on toast, bagels with smoked salmon, or simply served with chips from tortilla to pita. If you desire a bit of heat, add a smidge of jalapeño. Either way, you will love this quick & easy gluten-free dip!
Cut the avocados in half, remove the pit & the pulp. Place the pulp in a food processor or blender. Add the cilantro, chickpeas, garlic & tahini. Juice the Meyer lemon directly into the food processor, being sure to juice the lemon directly over the avocado pulp.
Pulse the ingredients to combine. Once the ingredients start forming a paste, process/blend the ingredients while adding the avocado oil in a steady stream until the hummus becomes smooth.
For extra kick, add jalapeño to the hummus & process till smooth.
Serve the avocado hummus in your favorite serving bowl with pita chips, cucumber slices, endive leaves…whatever you like!
Makes about 3 cups.
I prefer Meyer lemons in this recipe because they have more juice than regular lemons & the juice is a little sweeter…if you cannot find Meyer lemons, be sure to use 1½-2 lemons to prevent the avocado pulp from oxidizing & turning brown.