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Avocado Love with Avocado Hummus

Go beyond the guac with these creative ways to use avocado, like Avocado Hummus and Avocado Cole Slaw.

Avocado Hummus by FamilySpice.com

I think I’ve made myself quite clear that my family and I love and adore avocados. We even have our own precious avocado tree. This is my husband’s mistress, as I like to joke. Alongside with our lime and lemon trees. My boys don’t care for avocados, yea – more for me, but then my princess came along. She would eat a whole avocado if I let her: straight up with lemon and salt.

Thanks to FoodBuzz and the California Avocado Commission, I was sent a box of avocados to sample and play around with. It’s torture for my husband and daughter who were ready to dive in and gobble everything up.

Avocados by FamilySpice.com

At this time, I was on my antibiotics and sick to my stomach and I put off experimenting with avocados. Until this weekend.

Making of Avocado Hummus by FamilySpice.com

I started easy. No desserts – yet. I will do that with my last few avocados waiting.

You all know how much I love to make hummus, so I added a new flavor to my list: Avocado Hummus, using white cannellini beans (pictured above). I took it to a Memorial Day picnic and it got rave reviews.

Whipping up Avocado Hummus by FamilySpice.com

Another twist I played with was this Creamy Avocado Cole Slaw. So delicious. A lot better than the overly sweet and mayo-bathed cole slaw you get at the store. Great for barbecue season!

Creamy Avocado Cole Slaw by FamilySpice.com

Thank you again California Avocado Commission for the great gift – we just wish you sent us more!

Yield: 6 servings

Avocado Hummus

Avocado Hummus by FamilySpice.com

Go beyond the guac with these creative ways to use avocado, like this Avocado Hummus!

Prep Time 10 minutes
Total Time 10 minutes


  • 15 oz can of cannellini beans, drained
  • 1 avocado, peeled, pitted and diced
  • 1/4 cup lime juice
  • 2 garlic cloves
  • 1/2 cup, plus 1 TBS fresh cilantro, loosely packed, divided
  • 3/8 tsp salt,
  • 1/8 tsp cayenne pepper
  • 1 TBS, plus 1 teaspoon extra virgin olive oil, divided
  • 1/4 cup grape tomatoes, halved
  • 1 TBS onion, chopped
  • 1/4 tsp lemon juice


    1. In the bowl of a food processor, puree cannellini beans, avocado, lime juice, garlic, 1/2 cup cilantro, salt and cayenne pepper until smooth.
    2. While the food processor is still running, pour in slowly, 1 TBS extra virgin olive oil. Continue until well combined.
    3. In a small bowl, combine grape tomatoes, 1 TBS fresh cilantro, onion, remaining 1/2 tsp extra virgin olive oil, lemon juice and a pinch of salt.
    4. Spread hummus into a shallow serving bowl and garnish with tomato mixture.
    5. Serve chilled or at room temperature.


Serving Suggestions: Serve with vegetables or tortilla chips.

Nutrition Information:


6 servings

Serving Size:


Amount Per Serving: Calories: 165Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 155mgCarbohydrates: 22gFiber: 7gSugar: 1gProtein: 8g