INGREDIENTS:
- ½ large avocado
- 1 15½- ounce can chickpeas (rinsed and drained )
- ⅓ cup tahini.
- ¼ cup of fresh lime juice
- 1 garlic clove, smashed to a paste.
- ¾ teaspoon of salt
- black pepper
- ¼ teaspoon ground cumin
- 1 cup cilantro
- 2 tablespoons olive oil.
- Toasted pumpkin seeds
RECIPE PREPARATION:
Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin,
and 1 cup cilantro in a food processor until smooth, about 1 minute. With
the motor running, stream in 2 Tbsp. oil, then continue to process until hummus
is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.
Transfer hummus to a shallow bowl. Top with pumpkin seeds and cilantro and drizzle with more oil.
Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.
