Avocado White Bean Hummus
This hummus is so ridiculously easy you won’t ever want to eat store bought hummus again! The avocado adds extra nutrients such as healthy fats (monounsaturated), fiber, vitamins and minerals. It also gives the hummus a wonderful creamy texture (and a pretty green color 
) Oh and this recipe is just 1 of the 300 recipes in my new cookbook, “The Everything Wheat-Free Diet Cookbook” which you can buy at Amazon and Barnes and Noble!
Avocado Chickpea Hummus
Ingredients
- 1 ripe avocado, pitted and diced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 large garlic glove, coarsely chopped
- 1/4 cup water, plus more as needed
- 1 freshly squeezed lemon, plus more as needed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- 2 tablespoons coarsely chopped fresh cilantro
Directions
- Place the cannellini beans, avocado, garlic, water, lemon juice, olive oil, salt, in a food processor fitted with a blade attachment or a high speed blender.
- Add chopped cilantro and season with pepper and process until smooth, scraping down the sides of the bowl as needed.
- If the dip is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Serve with homemade corn chips!
Comments
Looks delicious. I can’t wait to make but there are no Chickpeas in the recipe (aka Garbanzo beans), only Cannellini (white) beans. Maybe you should rename? I’m sure it’s great with either bean in the hummus.
Oh thank you Susan! You are right, I kept switching it
Changing it NOW!
Love everything about this, Lauren…full of flavor and healthy! I can just eat w/a spoon! xo
Thanks so much Ally! XO
Mmmm I am so making this!! Thanks for sharing it on Manic Monday Lauren!!