Avocado and Lime Hummus
This Avocado Cilantro Lime Hummus is a creamy, zesty, nutrient-packed dip that blends wholesome ingredients into a flavorful and versatile spread. With plant-based protein, good fats, and a fiber-rich profile, it's both satisfying and heart-healthy. Quick to make and easy to store, it’s ideal for busy lifestyles, meal prep, or snacking throughout the week.
Equipment
- 1 Ninja Food Processor – for blending the hummus ingredients into a creamy texture
- 1 Chef’s Knife – for chopping jalapeño, cilantro, and garlic
- 1 Garlic Press – to crush garlic cloves efficiently
- 1 Citrus Juicer – to extract fresh lime juice easily
- 1 Rubber Spatula – to scrape down the sides of the processor and serve cleanly
Ingredients
- 1 can 540 ml / approx. 2 cups cooked chickpeas, drained and rinsed
- 1 ripe avocado peeled and pitted
- ¼ bunch fresh cilantro leaves and tender stems
- 1 medium jalapeño deseeded and finely chopped (optional for heat)
- 2 tablespoons tahini
- ½ tablespoon freshly squeezed lime juice
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 cloves garlic peeled
- 1 tablespoon extra virgin olive oil
- 4 –5 large ice cubes plus more if needed
Instructions
- Prepare the Ingredients: Start by gathering and prepping all the fresh ingredients. Drain and rinse the chickpeas thoroughly. Halve, pit, and scoop out the avocado. Chop the cilantro and jalapeño, peel the garlic, and juice the lime.
- Build the Base in the Processor: In the bowl of a high-powered food processor, combine chickpeas, avocado, cilantro, jalapeño, tahini, lime juice, garlic, olive oil, salt, and pepper. Blend on high speed for 3 to 4 minutes until the mixture begins to break down and become smooth. Pause occasionally to scrape down the sides for even blending.
- Add Ice for Creaminess: Once the base is well combined, add 4 to 5 large ice cubes directly into the processor. Continue blending for another 3 to 4 minutes until the hummus becomes silky, fluffy, and light. The ice helps create a whipped, airy texture without diluting flavor.
- Taste and Adjust: Taste your hummus and adjust seasoning as needed. Add more lime juice for brightness or an extra ice cube if you'd like a thinner consistency. Blend again briefly if more ingredients are added.
- Serve or Store: Transfer the finished hummus to a serving bowl. Drizzle with a little olive oil and garnish with fresh cilantro or a few jalapeño slices for presentation. Store leftovers in an airtight container in the fridge for up to 4–5 days.
Notes
- No Cilantro? You can omit it entirely or substitute with fresh parsley for a milder herbal flavor.
- Spice Level: If you're sensitive to heat, remove all the jalapeño seeds or skip it altogether. For more heat, leave some seeds in or use a serrano pepper.
- Storage Tips: This hummus keeps well refrigerated in a sealed container for up to 5 days. Stir before serving if any separation occurs.
- Texture Tip: The ice cubes are the secret weapon for that luscious, creamy finish. Don’t skip this step!
- Flavor Boost: Try adding a pinch of cumin or a dash of smoked paprika for a subtle earthy twist.