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)

Directions

• 1. Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.
• 2. Transfer hummus to a shallow bowl. Top with pepitas and cilantro and drizzle with more oil.
• 3. Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.

Photos