1 serving; 15 min preparation time.
Hummus is one of my favorite healthy foods. It’s creamy, full of flavor and so delicious. You can eat it for breakfast or lunch on a toast, or serve it on top of a bruschetta when you have guests.
This is a nice variation of the traditional chickpeas hummus. The cilantro gives it a fresh and unusual taste. And the avocado makes it extra creamy.
If you do not like cilantro, replace it with fresh parsley. The taste will be slightly different, but it will be fresh and very yummy.
- 300 g chickpeas, canned
- 2 tbsp tahini
- 3 tbsp almond milk
- 1 avocado
- 10 g fresh cilantro
- 1 tbsp lime juice
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp white pepper
Add chickpeas, tahini and almond milk in a blender or a food processor. Blend until smooth. Add avocado and fresh cilantro. Blend well.
Add lime juice, olive oil and the dry seasonings. Mix well until homogenous consistency. Adjust the seasonings if necessary.
If the hummus is too thick, add some extra almond milk. Enjoy!