Herby Avocado Hummus

basics hummus avocado chickpea tahini lime juice garlic cumin cilantro olive oil pumpkin seed healthyish

Claire Saffitz

Makes about 2¼ cups

Source

Ingredients

½ large ripe avocado

1 15½-ounce can chickpeas, rinsed, drained

⅓ cup tahini, well mixed

¼ cup plus 1 tablespoon fresh lime juice

1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board

¾ teaspoon (or more) kosher salt

10 cranks freshly ground black pepper

¼ teaspoon ground cumin

1 cup cilantro leaves with tender stems

2 tablespoons olive oil, plus more for drizzling

Toasted pumpkin seeds (pepitas; for serving)

Method

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 pepitas and cilantro and drizzle with more oil.

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.