Avocado Cannellini Bean Hummus Recipe

A photo of cannellini bean avocado hummus in a white bowl with blue corn chips.

Analida Braeger

A delicious blend of avocados and cannellini beans. A great summer appetizer, or even a spread for your toast.

5 from 1 vote

Print Recipe

Cook Time 15

Total Time 15

Course Appetizer

Cuisine American

Servings servings

Calories 236 kcal

Ingredients

2 avocados diced
15.5 oz. cannellini beans 1 can drained and rinsed
1 lemon juiced
2 tablespoon tahini
1 clove garlic minced
½ tsp. Kosher salt.
1 tablespoon olive oil
½ teaspoon ras el hanout Moroccan spice
1 pinch nutmeg
¼ cup cilantro chopped
¼ teaspoon chili powder for garnish
2 tablespoon 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: 236kcalCarbohydrates: 20gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.002gSodium: 326mgPotassium: 410mgFiber: 9gSugar: 1gVitamin A: 178IUVitamin C: 17mgCalcium: 70mgIron: 3mg

Keyword avocado, cannellini beans, dip, healthy

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