Avocado Cilantro Hummus

On Monday my co-op order came in and I had ordered some garbanzo beans.  I was very excited to make some hummus….been spending a small fortune on hummus recently for snacks & D’s lunches.  I know how to make hummus, and I make some really good hummus’s, BUT sometimes it is just easier to buy it.  But as prices on EVERYTHING are going up, I need to find ways to cut back…one of which is making things from scratch that I can….like hummus 🙂    Well, I am out of tahini, and the prices are pretty high when I can find it, so I decided to experiment with making my own “tahini”.   I put tahini in quotes because it didn’t ever really become a paste or a seed butter, but the end product was fantastic!

Avocado Cilantro Hummus

Original recipe by Lori4squaremom

  • 1/4 cup organic sesame seeds
  • 1 tsp. sesame oil
  • 2 cups cooked and drained garbanzo beans (or canned, rinsed & drained)
  • 3/4 tsp. sea salt
  • 1/4 c. fresh lemon juice
  • 5-7 Tbsp. water
  • 2 Tbsp. extra virgin olive oil
  • 1 avocado, cut into several pieces
  • 1/4 cup chopped cilantro
  • 3-4 cloves garlic, roughly chopped

Gather all ingredients and equipment (you will need a food processor, a good sharp knife, and a skillet) first, measure, and prep everything before beginning, this will allow your process to go faster.

In a medium sized skillet over medium heat, toast sesame seeds until they are just barely beginning to turn golden brown.  You will want to shake or stir these every few seconds, they burn FAST.   If you burn them, you will want to start over.  Toasted-too-far (aka burnt) sesame seeds are HORRIBLE tasting.   Transfer toasted sesame seeds (while still warm) to your food processor and starting at low speed and progressing up to high speed, chop the toasted sesame seeds to a powder (or if your processor is more powerful than mine, maybe you’ll get a paste….that is GREAT!).   Once you are at the powder or paste stage, you will want to add the sesame oil, olive oil, 4 TBSP. of the water, the lemon juice, salt, avocado, garlic and cilantro.  Puree until everything is chopped very fine.  Add garbanzo beans and process on high speed until smooth and fluffy, adding up to 3 more Tbsp. water to get to the consistency that you prefer.

Transfer into an airtight container and refrigerate for several hours or up to 4-5 days.   Serve with fresh veggies, or pitas (or chips) or as a spead on your favorite sandwich.

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