Avocado Cilantro Hummus
|Canned garbanzos||12 Ounce, rinsed and drained (1 Can)|
|Garlic||2 Clove (10 gm), peeled|
|Ground cumin||2 Teaspoon|
|Toasted sesame oil||2 Teaspoon (Asian Variety)|
|Cilantro||1 1⁄4 Bunch (125 gm), washed and coarsely chopped (Large Bunch)|
|Cayenne pepper||1 Dash|
|Avocado||1 , peeled and mashed|
|Lemon juice/Lime juice||2 Tablespoon (Large Sized)|
Drop garlic cloves in a whirring Cuisinart (use the regular blade). It will instantly be finely chopped. Add lemon juice, garbanzos, cumin, sesame oil, cayenne, and cilantro. Whir until it looks like guacamole. Remove from Cuisinart and place in bowl. Add the mashed avocado and add salt to taste.
Alternatively, to make just Hummus, leave out the avocado.
TO SERVE AS FLOATERS
Spread on the middle of the Napa cabbage leaves and serve on a pretty platter. You may also serve the Hummacado with crackers, raw vegetables, torn flat bread, or use it as a spread on sandwiches.
Note: The sesame oil gives the flavor of Tahini (a common ingredient) without so many calories, and is actually much more flavorful.
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