Sunday, October 13, 2019


I love this stuff! !! I substituted the rosemary with cilantro, and added the salt and garlic like another cook suggested and it is SO good!! Kind of has a guacamole + hummus taste!

Great recipe after I added garlic, salt & tahini instead of plain sesame seeds. To extend the shelf life, I leave adding the avocado until just before serving. This way I can make it a day ahead so the flavours can blend.

It was very good but I think it needed a little "kick" of something plus it really needed a touch of salt. I couldn't find fresh rosemary that day so I used dry and that seemed fine. Will need to figure out how to pep it up the next time.



1 can garbanzo beans (chickpeas), rinsed and drained
1 avocado, peeled and pit removed
1 1/2 limes, juiced
1/2 cup cilantro
1 clove of garlic, peeled and chopped
1/4-1/2 cup water
2 teaspoons extra virgin olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon hot sauce (I used Cholula)
1/4 teaspoon kosher salt
Blue Diamond Artisan Flax and Multi-Seed Crackers for serving.

  • In a blender or food processor add all of the ingredients reserving 1/4 cup of the water.
  • Puree in the mixture until smooth adding in more water if the hummus is too thick.
  • Serve the hummus with Artisan Nut Thins crackers.

4/ 5