Fresh and delicious, this summer recipe is sure to please any crowd.
1 medium Chilean avocado
1 15½-ounce can chickpeas, rinsed, drained
⅓ cup tahini, well mixed
¼ cup plus 1 Tbs fresh lime juice
1 garlic clove, finely grated or smashed to a paste
¾ tsp kosher salt
10 cranks freshly ground black pepper
¼ tsp ground cumin
1 cup cilantro leaves with tender stems
2 Tbs olive oil, plus more for drizzling
Toasted pumpkin seeds
Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth. With the motor running, stream in 2 Tbs oil, then continue to process until hummus is very light and creamy.
Taste and season with salt, if needed. Transfer hummus to a shallow bowl. Top with pumpkin seeds and cilantro and drizzle with more oil.