Love this heathy and delicious appetizer.  I added some avocado and jalapeño to the chickpeas to create an ultra creamy spread that is delicious served alone, but would be a wonderful sandwich spread as well.  You can definitely use canned chickpeas in a pinch, but I strongly recommend that you start with the dried beans, it always tastes better and the consistency is much smoother.  By using the cooking liquid to puree the mixture, you get better flavor and a naturally creamy product. The bright green color is lovely and is a guilt free way to enjoy an appetizer!

yield: about 5 cups

  • 1 1/2 cup dried chickpeas (substitute 2 -15 oz cans of chickpeas)
  • 1 medium avocado, ripe and soft
  •  1 diced jalapeno, seeded and stemmed
  •  juice of 1 lime
  • 2 cloves garlic
  • 1 bunch cilantro leaves (about 1/2 cup packed), plus more for garnish
  • about 1 cup cooking liquid
  • 3 tablespoons olive oil, plus more to drizzle on top if desired
  • kosher salt and pepper to taste
  • Diced avocado, for garnish
  • sliced radishes, for garnish


  1. In a medium saucepan, bring 6 cups of water and chickpeas to a boil with a teaspoon of salt. Simmer for 60-90 minutes until chick peas are tender. (Alternatively you can soak chickpeas with a 1/2 teaspoon of baking soda overnight, rinse and place in water before boiling to reduce boiling time). Cook chickpeas until quite tender and soft, drain, reserving about 1 cup of liquid to thin hummus.
  2. Place garlic, jalapeno, drained chickpeas, lime, avocado and cilantro in processor. With motor running, add olive oil and reserved cooking liquid as needed to thin hummus to desired consistency. Continue to process until smooth and creamy.  Adjust seasonings to taste. (note: hummus will thicken when cooled and refrigerated.)
  3. Place hummus in serving bowl and garnish with diced avocado, cilantro and thinly sliced radish, if using. Drizzle with a bit of additional olive oil and serve cold or at room temperature with fresh vegetables and pita chips and sliced veggies.