Spicy Avocado Cilantro Hummus

Inspired by a delicious avocado hummus I sampled at Whole Foods recently and the need to develop a simple, nutrient rich snack for my final presentation at school, this recipe was born! Hummus is one of the best snacks to have available in your fridge. Just today I got home from work in the early afternoon, totally hungry, and was SO thankful hummus awaited me. 

You will need a food processor for this endeavor. If you don't have one yet, believe me they are a worthy investment!

1 cup dried garbanzo beans, soaked overnight (see instructions below)

2 avocados, pitted and scooped from skin

1 cup cilantro with stems

3 cloves garlic, smashed

juice of 2 lemons

3 Tbs olive oil

1 1/2 tsp coriander

1 tsp cumin

3/4 tsp cayenne

1 tsp sea salt

Garbanzo beans (or chickpeas as they are commonly known) have been a favorite of mine since childhood. My mom would create a simple salad with fresh lemon juice and dill or parsley that was immensely refreshing on summer nights. 

Hummus is an easy and versatile way to use protein and fiber rich garbanzo beans. Consider cooking extra beans and experiment with your favorite flavors. Do let me know your hummus creations! 

I prefer to use dried beans over canned which ensures I know exactly what I am eating (no added sodium or preservatives). However it does require thinking ahead, as you want to soak dried beans overnight. Is soaking necessary you may ask? Well, soaking beans deactivates naturally occurring enzyme inhibitors (which keep a bean from sprouting in the bulk bin!) and neutralizes something called phytic acid. The soaking process therefore allows for easier digestion helping prevent stomach uncomfortableness some experience from bean consumption. That said, if you are in a hurry or don't want to cook your own, canned beans will work just fine.

Place beans in a large bowl and cover with about 3 cups of water. Beans will triple in volume as they absorb water. Let beans soak overnight or for about 8 hours. It really is a very simple process. Using a strainer, rinse beans well after soaking.

To cook garbanzo beans, place in a large saucepan and cover with 3 inches of water. Bring to a boil, then reduce heat to medium low and allow to simmer for approximately 45 minutes, until tender. Pierce with a fork and sample for doneness.

Ok, now the fun part. The rest is super easy.

A helpful little tip...set up your food processor and run for a second empty. The worst thing ever is to get all your ingredients in your processor and discover the blade is incorrectly situated...out all your food must come. 

Start by adding the garbanzo beans, followed by the avocado.

Enjoy those beauties just for a moment. Luscious texture, taste...and 2-3 times the potassium found in a banana.

Give your cilantro a quick rough chop. I like to include the stems- no need to waste goodness! 

Enjoy the heavenly aroma...

Toss in smashed garlic cloves, fresh lemon juice, olive oil, spice blend and salt.

 Time to whirl!

Blend until smooth.

There you are. Homemade hummus! Simple, inexpensive, healthy and best of all available for your sudden snacking needs. Slice your favorite fresh veggies and enjoy!!