Avocado Cannellini Bean Hummus Recipe
A delicious blend of avocados and cannellini beans. A great summer appetizer, or even a spread for your toast.
Print
Pin
Servings: 6 servings
Calories: 236kcal
Ingredients
- 2 avocados diced
- 15.5 oz. cannellini beans 1 can drained and rinsed
- 1 lemon juiced
- 2 Tbsp tahini
- 1 clove garlic minced
- ½ tsp. Kosher salt.
- 1 Tbsp olive oil
- ½ tsp ras el hanout Moroccan spice
- 1 pinch nutmeg
- ¼ cup cilantro chopped
- ¼ tsp chili powder for garnish
- 2 Tbsp pumpkin seeds for ganish
Instructions
- In the bowl of a food processor place avocados, cannelllini beans, lemon juice, tahini, salt, garlic, olive oil, Moroccan spice, nutmeg, and cilantro. Process on high for about 3 minutes, or until smooth.
- Scrape the sides of the food processor bowl with a spatula and blend. Add a little water to get the desired consistency. I like mine with the consistency of yogurt.
- Transfer to a medium size bowl.
- Sprinkle with chili powder, add a drizzle of olive oil and pumpkin seeds.
Nutrition
Calories: 236kcal | Carbohydrates: 20g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Sodium: 326mg | Potassium: 410mg | Fiber: 9g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 17mg | Calcium: 70mg | Iron: 3mg