Avocado Cilantro Hummus


Hummus is one of my absolute favorite snack foods! It tastes delicious and it pairs perfectly with all veggies. I decided to try avocado in it and it makes it have such a creamy texture. As you will notice, there is no tahini in it. I found it didn’t pair well with the avocado and cilantro.

Start by toasting the cumin seeds and the crushed garlic until brown. It adds so much flavor by browning them both.

When it’s done, add that, along with the rest of the ingredients into the food processor. Blend until it is the desired consistency.

Avocado Cilantro Hummus

A twist on a traditonal dip
Course Snack, Spread
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 Cups
Author Sareena's Food


  • 1 - 350 ml can of Chickpeas
  • 1 Avocado
  • 1/2 Cup Cilantro
  • 1 Chipotle Pepper
  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Tblsp Aquafaba (water from chickpeas)
  • 5 Cloves of Garlic
  • 1 Tblsp Lemon Juice
  • 1 1/2 Tblsp Cumin Seeds
  • Pinch of Salt


  1. In a frying pan, roast the cumin seeds and the crushed garlic with a little of the oil. Stir continuously until brown. Remove from heat.
  2. Drain and rinse the chickpeas. Keep the aquafaba for the other recipes.
  3. Put everything in the food processor and blend unti it's the desired consistency. Add more oil if needed. Serve with vegetables.

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