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Avocado Hummus Recipe

Avocado Hummus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 103 reviews
  • Author: Mia
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: serves up to 8
  • Category: Blending
  • Method: Blending
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

Creamy and flavorful, this Avocado Hummus recipe is a delightful twist on the classic hummus. The addition of ripe avocados gives it a smooth texture and a hint of freshness. Perfect for dipping pita bread or pita chips!


Ingredients

Scale

For Avocado Hummus:

  • 1 to 2 garlic cloves
  • 15-oz can chickpeas, drained (or roughly 2 cups cooked chickpeas)
  • 2 medium ripe avocados, roughly chopped
  • 2 tbsp Greek Yogurt (omit if vegan)
  • 3 tbsp tahini
  • salt
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper (or Aleppo pepper), more to your liking
  • 1/2 lime, juice of, more to your liking
  • Liquid from canned chickpeas, if needed

Instructions

  1. In a large food processor, fitted with a blade, add the hummus ingredients (garlic, chickpeas, avocados, Greek yogurt, tahini, salt, cumin, cayenne, and lime juice). Run the food processor to blend until the hummus mixture is smooth.
  2. Test, and if it’s too thick, add a very little bit of the chickpeas canning liquid. Run the processor again until you achieve the desired creamy consistency. Adjust seasoning as needed.
  3. Transfer the avocado hummus to a serving dish and cover tightly with plastic wrap. Chill a few minutes before serving. Uncover, smooth the surface of the hummus, and drizzle extra virgin olive oil. Garnish with fresh parsley or another herb if desired.
  4. Enjoy with pita bread or pita chips.

Notes

  • Bonus Salsa Verde Recipe: clean the food processor. Add 5 cut up tomatillos (or 2 green tomatoes), a large handful of cilantro, 1 small and roughly chopped red onion, 1 jalapeno pepper, roughly cut, 1 garlic clove, lime juice, and a drizzle of extra virgin olive oil.
  • For even more creamy avocado Hummus: Boil the canned chickpeas in their juices with a bit more water for 15 minutes or so. Peel the chickpeas by rubbing handfuls under running water.
  • Tip for Leftovers: Store leftover avocado hummus, tightly wrapped, in the fridge for 2 nights. Salsa verde can be stored in the fridge separately for 1 night.
  • Visit Our Shop to browse quality Mediterranean ingredients including spices and extra virgin olive oil used in this recipe.

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 2g
  • Sodium: 480mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 7g
  • Protein: 6g
  • Cholesterol: 0mg