Name: Herby Avocado Hummus
Yield: Makes about 2¼ cups
Ingredients: ½ large ripe avocado; 1 15½-ounce can chickpeas, rinsed, drained; ⅓ cup tahini (such as Soom), well mixed; ¼ cup plus 1 tablespoon fresh lime juice; 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board; ¾ teaspoon (or more) kosher salt; 10 cranks freshly ground black pepper; ¼ teaspoon ground cumin; 1 cup cilantro leaves with tender stems; 2 tablespoons olive oil, plus more for drizzling; Toasted pumpkin seeds (pepitas; for serving)

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Photo by Alex Lau, Styling by Sue Li

If making this ahead of time, press plastic directly onto the surface before covering and chilling to prevent the mixture from turning brown on top (blame the avocado). This is one of five ways to riff on classic hummus (see more recipes here).

Recipe notes

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