Herbed California Avocado Hummus

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Enjoy this creamy and versatile hummus for a more herbaceous flavor that can be used for dipping, sandwiches, salads and more.


Serves: 4
  ripe, Fresh California Avocados, seeded, peeled and halved
  carrot tops, leaves only
Tbsp.  cilantro stems
1/2    lime, juiced
1/2    small lemon, juiced
Tbsp.  tahini
1/2  tsp.  cumin, toasted
Tbsp.  water
1/2  tsp.  kosher salt, or to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Combine all ingredients in a blender and blend until completely smooth.
  2. Season with salt to taste and set aside until ready to use.

Serving Suggestion: Include this recipe in any cheese and charcuterie board or crudité platter to enjoy with fresh vegetables or crackers.

Beverage Pairing: If used for a vegetable dip, consider pairing with a tart white wine like Riesling, to cut through the creamy texture and earthy flavors.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Chef Caroline Glover

Caroline Glover founded Annette in the fall of 2016. She named the restaurant for her feisty and brilliant great aunt Netsie, a novelist and short story writer who lived in small town Texas. Netsie didn’t teach Caroline to cook, though her tamales and martinis were exemplary. Instead, she taught Caroline to have an opinion. That confidence in her own good taste has carried Caroline through more than 15 years in the restaurant industry.

Caroline has been a semi-finalist for four James Beard Awards, in the Best Chef Mountain, Best Chef Southwest and Best New Restaurant categories. In 2019, she was named one of Food and Wine Magazine’s Best New Chefs. In 2017, Annette was named one of the 50 Best New Restaurants in the country by Bon Appétit Magazine, was named Denver’s best new restaurant by 5280 magazine, and was Eater Denver’s Restaurant of the Year.


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