Herby Avocado Hummus
Prep time
Total time
This also works well as a protein-rich sandwich spread. I loaded slices of rosemary bread with a thick coating of Herby Avocado Hummus, sliced cukes and radishes, sharp cheddar, and honey mustard.
Serves: 2 cups
  • 1 large clove garlic
  • ½ serrano chile, (seeds and all) roughly chopped
  • ¾ teaspoon salt
  • 2 cups roughly chopped cilantro leaves (it's fine if some stems are still attached)
  • about ½ cup mint leaves
  • ¼ cup plus 2 tablespoons olive oil
  • Juice of 2 limes
  • pinch cumin
  • ½ teaspoon coriander
  • One 14-ounce can chickpeas, rinsed and drained
  • ½ of an avocado
  • Extra herbs for garnish
  • Bagel or pita chips, or baby carrots, for dipping
  1. Combine the garlic, serrano, and ¼ teaspoon salt in a small food processor or blender and pulse until finely chopped. Add the cilantro and mint, pulsing to turn them into a paste. Now pour in ¼ cup olive oil, one lime's worth of juice, and the cumin and coriander and process until they turn into a sauce, adding a tablespoon of water if necessary to make the sauce smooth. Scoop out ¼ cup of the chimmichurri-like paste and reserve for drizzling.
  2. Put the chickpeas and avocado into the food processor with the remaining herb sauce. Pulse until it turns into a hummus-like consistency, adding the remaining 2 tablespoons of olive oil as you go. Add the remaining ½ teaspoon salt. Squeeze in another half lime's worth of juice - or a whole lime if you like more tang. Taste, and add more lime/olive oil/salt to taste.
  3. Garnish with a generous drizzle of the reserved sauce and a couple of mint or cilantro leaves. Serve with your favorite dippers: chips, carrots, cucumbers, or pita triangles.
  4. The finished dip will keep for several days in the fridge. Any leftover herb paste will keep for a few days as well and makes an excellent marinade for chicken!
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2012/07/herby-avocado-hummus.html