Avocado Hummus (Tahini Free)

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My best friend, Jodi, LOVES hummus! Our group of girlfriends tease her about it all the time. It was actually in her kitchen that I came up with this recipe. It’s been about a year, but I vividly remember both of us taking our first bite and thinking it was one of the best things we’ve ever eaten.

While researching ideas for segments for WTHR, I learned that International Hummus Day is in May. I thought sharing this recipe would be perfect because it celebrates such a fun food holiday as well as gives a great recipe to bring to your Race Day tailgates and Memorial Day cookouts. This is one of those things you can make and let it sit out for a bit without worrying about it going bad.

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Avocado Hummus (Tahini Free)

This is one of those things you can make and let it sit out for a bit without worrying about it going bad.

Ingredients

Avocado Hummus

• 1 15 ounce can garbanzo beans (aka chickpeas), rinsed and drained
• 1 avocado; pitted and scooped from skin
• 2 limes, juiced
• 1/2 teaspoon ground cumin
• 1 bunch cilantro, remove the stems
• 2 teaspoons kosher salt
• 1/3 cup avocado oil (can use extra virgin olive oil)

Instructions

1. Place chickpeas, avocado, lime juice, cumin, cilantro, and salt in a food processor. Turn food processor on and drizzle in oil until you’ve reached the desired consistency.
2. Chill until ready to serve. Can be served at room temperature.
3. Hummus is great with raw veggies, pita chips, or tortilla chips.
4. Enjoy!

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