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Stuffed Avocados with pumpkin seed pesto

Hummus Stuffed Avocados with Pumpkin Seed Pesto

Prep Time: 5 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 2 people
Calories: 923kcal
Author: Marwin Brown

Ingredients

For the Avocados

  • 2 large avocados halved
  • ¼ cup of hummus
  • ¼ cup pomegranate seeds

For the Pesto

  • 1 cup Fresh Basil
  • ½ cup Fresh Parsley
  • ½ cup Fresh Cilantro
  • 1 teaspoon Fresh Thyme
  • ½ cup Olive Oil
  • Juice from 2 Limes
  • ¼ cup pepitas pumpkin seeds
  • 2 cloves of garlic
  • Black pepper
  • Kosher Salt

Instructions

For the Pesto

  • Fill a blender cup to the top with the fresh herbs.
  • Add the olive oil followed by the lime juice, toasted pumpkin seeds and garlic. Season with salt and black pepper, and puree.

For the Avocados

  • Add spoonful of hummus to the avocado cavities. Plate stuffed avocados cut side down and top with pesto and pomegranate seeds.

Notes

Pomegranate seeds add some texture to the dish, so it's worth it to include them. Plus they are a great flavor match with milder avocados. The tartness is welcomed.
Pepitas are a good source of protein and are what help to make this a main dish option, particularly for vegans.
Make the pesto first before removing the avocado skin. Once the skin is removed you're up against the clock as far as browning goes, so delay skin removal as long as possible.
Fresh whole pomegranates will not always be in season, but you can usually find packaged seeds in the coolers located in the produce section of your local grocery store.

Nutrition

Calories: 923kcal | Carbohydrates: 28g | Protein: 10g | Fat: 91g | Saturated Fat: 13g | Sodium: 144mg | Potassium: 1297mg | Fiber: 17g | Sugar: 4g | Vitamin A: 2507IU | Vitamin C: 47mg | Calcium: 78mg | Iron: 4mg
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