Green Avocado Hummus

Load up on your veggies with this avocado and bean hummus dip. This Mediterranean-style appetizer is the perfect choice as an appetizer that is ready in minutes.

This Heart-Check Certified recipe is brought to you by Avocados from Mexico.

Ingredients

Servings 10 Serving Size 3 tablespoons

1 15-ounce can chickpeas, drained
3 tablespoons olive oil
1 1/2 tablespoons tahini
3 tablespoons fresh lime juice
1 garlic clove (peeled)
2 avocados
1/8 teaspoon cumin
black pepper (optional, to taste)
2 tablespoons finely chopped cilantro leaves (optional)
red pepper flakes (optional, to taste)

Directions

Tip: Click on step to mark as complete.

Pulse chickpeas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Add avocados and cumin and pulse mixture until smooth and creamy, about 1 minute longer. Season with optional black pepper.
If desired, serve with a drizzle of olive oil on top and sprinkle with cilantro and red pepper flakes.

Green Avocado Hummus

Calories

150 Per Serving

Protein

3g Per Serving

Fiber

5g Per Serving

Nutrition Facts

Calories		150
Total Fat		12.0 g
	Saturated Fat	1.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.1 g
	Monounsaturated Fat	7.5 g
Cholesterol		0 mg
Sodium		125 mg
Total Carbohydrate		10 g
	Dietary Fiber	5 g
	Sugars	0 g
Protein		3 g

Dietary Exchanges
1/2 starch, 1 vegetable, 2 fat

Load up on your veggies with this avocado and bean hummus dip. This Mediterranean-style appetizer is the perfect choice as an appetizer that is ready in minutes.

This Heart-Check Certified recipe is brought to you by Avocados from Mexico.

Green Avocado Hummus

Calories

150 Per Serving

Protein

3g Per Serving

Fiber

5g Per Serving

Calories		150
Total Fat		12.0 g
	Saturated Fat	1.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	2.1 g
	Monounsaturated Fat	7.5 g
Cholesterol		0 mg
Sodium		125 mg
Total Carbohydrate		10 g
	Dietary Fiber	5 g
	Sugars	0 g
Protein		3 g

Dietary Exchanges
1/2 starch, 1 vegetable, 2 fat

Ingredients

Servings 10 Serving Size 3 tablespoons

1 15-ounce can chickpeas, drained
3 tablespoons olive oil
1 1/2 tablespoons tahini
3 tablespoons fresh lime juice
1 garlic clove (peeled)
2 avocados
1/8 teaspoon cumin
black pepper (optional, to taste)
2 tablespoons finely chopped cilantro leaves (optional)
red pepper flakes (optional, to taste)

Directions

Tip: Click on step to mark as complete.

Pulse chickpeas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Add avocados and cumin and pulse mixture until smooth and creamy, about 1 minute longer. Season with optional black pepper.
If desired, serve with a drizzle of olive oil on top and sprinkle with cilantro and red pepper flakes.

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