Avocado Hummus
INGREDIENTS
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Two 15-ounce cans cannellini beans, rinsed and drained
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4 Hass avocados, pitted, peeled and coarsely chopped
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2/3 cup fresh flat-leaf parsley leaves, chopped
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1/4 cup fresh lemon juice
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2 teaspoons kosher salt
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1 teaspoon ground cumin
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1/2 teaspoon freshly ground black pepper
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1 clove garlic, chopped
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1 cup packed fresh cilantro leaves, chopped
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1/4 cup extra-virgin olive oil
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1/4 cup crumbled queso fresco
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Tortilla chips, for serving
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