Avocado White Bean Hummus Recipes

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AVOCADO WHITE BEAN HUMMUS

Make and share this Avocado White Bean Hummus recipe from Food.com.

Provided by Tugar357

Categories     Low Cholesterol

Time 10m

Yield 4 1/4 cups, 8 serving(s)

Number Of Ingredients 7



Avocado White Bean Hummus image

Steps:

  • Drain white beans and set liquid aside to balance consistency at the end.
  • Combine remaining ingredients in blender or food processor.
  • Blend until thoroughly mixed and smooth.
  • Serve immediately with fresh, warm or toasted pita bread, corn chips, or cover and refrigerate. I plan on trying it over pasta with some shredded chicken.

16 ounces white beans
1 medium avocado, halved, pitted, and flesh removed
3 -5 tablespoons lemon juice
1 1/2 tablespoons tahini
2 garlic cloves, crushed
1/2 teaspoon salt
2 tablespoons olive oil

AVOCADO HUMMUS

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 0



Avocado Hummus image

Steps:

  • Puree 2 avocados and 1/2 jalapeno pepper in a food processor. Stir in a 7-ounce tub of hummus, a pinch of salt and a squeeze of lemon juice. Garnish with chopped cilantro and serve with celery sticks.

Nutrition Facts : Calories 206 calorie, Fat 16 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 372 milligrams, Carbohydrate 15 grams, Fiber 6.5 grams, Protein 3 grams, Sugar 2 grams

AVOCADO AND WHITE BEAN DIP

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6



Avocado and White Bean Dip image

Steps:

  • To a food processor, add the cannellini beans, avocados, lemon juice and salt. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Add the basil and pulse to incorporate. Serve alongside cut vegetables and toasted bread.

One 15-ounce can cannellini beans, drained and rinsed
2 avocados, diced
2 tablespoons lemon juice (from 1 large lemon)
1 teaspoon kosher salt
1/3 cup chopped fresh basil
Serving suggestions: cut vegetables and toasted bread

WHITE-BEAN HUMMUS DIP

This dip, served with pita bread or chips, makes a nice appetizer for your guests to nibble on as they prepare the evening's meal. The dip can be made up to three days ahead and stored in the refrigerator. Bring to room temperature before serving.

Provided by Food Network

Categories     appetizer

Yield 7 servings

Number Of Ingredients 9



White-Bean Hummus Dip image

Steps:

  • Combine all of the ingredients in a food processor, and process until the mixture is smooth.

Nutrition Facts : Calories 108, Fat 3.6 grams, SaturatedFat 0.4 grams, Sodium 144 milligrams, Carbohydrate 15 grams, Fiber 2.2 grams, Protein 5 grams

1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 garlic clove, peeled

AVOCADO HUMMUS

Provided by Martina McBride

Categories     appetizer

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 12



Avocado Hummus image

Steps:

  • Combine the beans, avocados, parsley, lemon juice, salt, cumin, pepper, garlic and 3/4 cup of the cilantro in a food processor. Pulse 2 to 3 times, or until the mixture is coarsely chopped. Gradually add the olive oil and process until the mixture is creamy. Transfer to a serving bowl. Sprinkle with the queso fresco and garnish with the remaining 1/4 cup cilantro leaves. Serve with tortilla chips.

Two 15-ounce cans cannellini beans, rinsed and drained
4 Hass avocados, pitted, peeled and coarsely chopped
2/3 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh lemon juice
2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 clove garlic, chopped
1 cup packed fresh cilantro leaves, chopped
1/4 cup extra-virgin olive oil
1/4 cup crumbled queso fresco
Tortilla chips, for serving

WHITE BEAN HUMMUS

Provided by Food Network Kitchen

Time 5m

Yield 4

Number Of Ingredients 0



White Bean Hummus image

Steps:

  • Puree a 15-ounce can drained white beans with 1 garlic clove, 2 tablespoons each lemon juice and tahini, add 1 teaspoon cumin and 1/2 cup chopped scallions; add water if needed. Season with salt. Serve with pita or breadsticks.

BLACK BEAN HUMMUS WITH AVOCADO

Black bean hummus with avocado and lime is a delicious new take on hummus that I recommend to anyone looking for a quick appetizer or snack. This recipe combines the savory flavors of guacamole and black bean hummus into a hybrid dip that isn't like anything else you've probably ever tried before. It's a hit recipe that I make for parties, and I'm confident that you'll love it as much as my friends and I do.

Provided by Garrett P

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 10m

Yield 12

Number Of Ingredients 11



Black Bean Hummus with Avocado image

Steps:

  • Combine black beans, avocado, oil, vinegar, garlic, lime juice, coriander, cumin, sea salt, black pepper, and ancho chile in the bowl of a food processor or electric blender. Blend mixture to your preferred texture.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 4.4 g, Fat 3.6 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 74.5 mg, Sugar 0.1 g

1 cup cooked black beans
½ avocado, pitted and peeled
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 clove garlic
1 lime wedge, juiced
½ teaspoon ground coriander
½ teaspoon roasted ground cumin
½ teaspoon coarse sea salt
1 pinch ground black pepper
1 pinch ground ancho chile pepper

WHITE BEAN HUMMUS

A lower fat hummus made with white kidney beans instead of the more traditional chickpea. Great with pita or veggies.

Provided by Veggie Girl.

Categories     Lunch/Snacks

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8



White Bean Hummus image

Steps:

  • Combine all ingredients in a food processor.
  • Allow to chill for about an hour.

Nutrition Facts : Calories 146.2, Fat 4.3, SaturatedFat 0.7, Sodium 402.4, Carbohydrate 20.2, Fiber 7.3, Sugar 2.6, Protein 7.2

1 (19 ounce) can white kidney beans, drained and rinsed
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 garlic clove, chopped
salt and pepper

WHITE BEAN AND AVOCADO SALAD WITH GARLIC OIL

Buttery avocado and creamy cannellini beans are a natural combination in this easy salad, and a quick garlic oil provides punch. The ingredient list is fairly simple, but here are a couple of tips that take it from good to great: First, make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn't burn. Second, when working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.

Provided by Corinne Trang

Categories     easy, lunch, quick, beans, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8



White Bean and Avocado Salad With Garlic Oil image

Steps:

  • In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.
  • Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
  • Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 24 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 807 milligrams, Sugar 2 grams

1/4 cup grapeseed oil
3 large garlic cloves, very thinly sliced
2 ripe Hass avocados
2 (15-ounce) cans cannellini beans, drained and rinsed
3 tablespoons cilantro or parsley leaves, roughly chopped
1 lemon, zested and juiced (about 1/4 cup)
Kosher salt and black pepper
Pinch of smoked paprika (optional)

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