avocado hummus
purée:
15 oz. cannellini beans, drained
1 avocado
1/4 cup lime juice
2 garlic cloves
1/2 cup cilantro, fresh, loosely packed
1/4 tsp salt
1/8 tsp cayenne pepper
slowly pour in:
1 tbsp. extra-virgin olive oil
in a small bowl, combine:
1/4 cup grape tomatoes, halved
1 tbsp chopped cilantro
1 tbsp chopped onion
1/2 tsp extra-virgin olive oil 1/4 tsp lemon juice
spread hummus in a serving bowl and garnish with tomato mixture
