Name: Avocado Hummus
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 10 to 12 servings
Ingredients: Two 15-ounce cans cannellini beans, rinsed and drained; 4 Hass avocados, pitted, peeled and coarsely chopped; 2/3 cup fresh flat-leaf parsley leaves, chopped; 1/4 cup fresh lemon juice; 2 teaspoons kosher salt; 1 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1 clove garlic, chopped; 1 cup packed fresh cilantro leaves, chopped; 1/4 cup extra-virgin olive oil; 1/4 cup crumbled queso fresco; Tortilla chips, for serving

Directions

Combine the beans, avocados, parsley, lemon juice, salt, cumin, pepper, garlic and 3/4 cup of the cilantro in a food processor. Pulse 2 to 3 times, or until the mixture is coarsely chopped. Gradually add the olive oil and process until the mixture is creamy. Transfer to a serving bowl. Sprinkle with the queso fresco and garnish with the remaining 1/4 cup cilantro leaves. Serve with tortilla chips.

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Avocado Hummus

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