Makes 3 cups
Prep time 10 minutes
Imagine, if you will, an amazing mash-up between green goddess dressing and traditional hummus. Avocado hummus is bright and flavorful, and the tart lemon juice keeps the dip vibrant and green for hours! It’s avocado season in California which means they are creamy and at their peak in flavor! Pick some up at your favorite grocer and make this epic spring dip! Perfect for bridal or baby showers or delicious as a patio appetizer with friends.
1 15-oz. can of garbanzo beans
1 ripe, fresh California avocado
1 clove fresh garlic
Juice and zest of 1 lemon
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/4 olive oil
1/2 tsp. onion powder
Salt and pepper to taste
Add all ingredients to the work bowl of your food processor. Blend on low for 2 minutes, adjust speed to high, and blend until smooth and creamy. Best served cold. Chill for 30 minutes before serving. Keeps for 24 hours in the refrigerator. Serve with fresh veggies and crackers. This spread is excellent on sandwiches, makes an amazing addition to cooked quinoa, or substitutes nicely for mayonnaise in mayo-based potato salads.
