Avocado Hummus

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 10 to 12 servings
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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 


  1. 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.