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Avocado hummus takes the best of two worlds–smooth, luscious hummus and silky, healthy avocado–to create flavor and texture magic!
Iโve always been a critic of anything labeled โhummusโ that doesnโt include the very basis of hummus: chickpeas. The word โhummusโ means chickpea in Arabic, so purists like me are hard on hummus-esque posers. But here, the foundation of avocado hummus is my gorgeously smooth homemade hummus recipe, taken a step beyond with one of the ultimate in silky blend-ins, avocado.
This hummus combines the fresh flavor of avocados with the classic taste of hummus, with the real bonus of the Mediterranean diet style health benefits of avocado and chickpeas combined: healthy fats (avocado), high protein (chickpeas), high fiber (avocado and chickpeas). That makes this twist on traditional hummus a win-win in a fresh, creamy dip that you can put on your hummus A-list.
Ingredients
To make a delicious avocado hummus, you’ll need classic hummus ingredients, plus a ripe avocado. That’s it!
Ripe avocado. If the avocado does not give when pressed, it is not ready yet!
Chickpeas (use canned chickpeas drained or cook your own chickpeas from dry; learn more about how to cook chickpeas). Chickpeas have an outer skin or peel; remove them for the very smoothest hummus.
Garlic cloves
Fresh lemon juice. Lemon juice does a couple of things for the avocado (and any!) hummus: the acidity of lemon ramps up the flavor complexity by a lot, balancing off the richness of the tahini. With avocado, lemon also keeps everything green and bright.
Tahini, sesame paste
Extra virgin olive oil. You could substitute avocado oil, but its flavor is very neutral and it won’t add the any flavor to the hummus. I always, always finish hummus of any kind with a drizzle of extra virgin olive oil. Using olive oil as a finish rather than blended into the hummus keeps it light and easy. But then the EVOO isn’t optional; I hate to call it a “garnish” because while garnishes are fabulous, at home we might be inclined to dispense with them. There’s no leaving off the olive oil here! It’s essential even though it’s not added to the mix.
Salt to taste
Optional: a dusting of sumac, cumin or cayenne; sesame seeds; chopped herbs such as cilantro
How to Make Creamy Avocado Hummus
When it comes to learning how to make avocado hummus, it’s truly one of the most simple dip recipes you can make.
- Blend the base Ingredients: In the bowl of a food processor, drained chickpeas and garlic. Process until well combined and smooth, stopping to scrape down the bowl as you go. Add chunks of avocado, lemon juice, and tahini — this combination provides a creamy consistency that serves as the backbone of your hummus.
- Process until very smooth: Blend the mixture until you achieve a creamy texture, scraping down the sides of the bowl as needed. If the hummus is too thick, you can add a little water or more lemon juice to reach your desired consistency. Once blended, taste your hummus and add salt, adjusting until the flavor is balanced.
- Transfer the creamy avocado hummus to a small serving bowl. Create a well in the center and squeeze a drizzle of olive oil on top. The creamy avocado flavor remains the star in this dish, but a sprinkle of cayenne or black pepper can elevate it further, or a dusting of spice and/or sprinkle with sesame seeds or fresh chopped herbs.
Tips and Variations
If you’re not serving the creamy hummus dip right away, be sure to press plastic wrap against the surface. Hummus dries out quickly uncovered.
Serve this and most every hummus at room temperature for optimal texture.
Make this hummus without tahini by simply leaving the tahini out of the recipe. You may need to increase the amount of lemon juice and chickpea cooking or canning liquid to keep the hummus from being too thick.
Serve this avocado hummus dip with pita chips, pita bread, tortilla chips, or fresh veggie sticks. Use this and most any hummus as not only a perfect snack but as a base for other hearty toppings, like the meat topping in Hummus with Meat or the peppers in Hummus with Spicy Red Pepper, or simple chopped red onion.
Serve this and other hummus varieties like Mint Hummus and Beet Hummus in a varied spread on a Mezze Platter. It’s also excellent as a layer in Mediterranean 7 Layer Dip.
Make your own pita chips to eat with this and any hummus or dip. They can be fried or baked and they taste excellent!
Storing Leftovers
If you have leftovers, store them in an airtight container or cover the surface with a piece of plastic wrap to minimize browning and drying out.
Avocado Hummus Recipe
Ingredients
- 2 cups chickpeas, drained and rinsed, or cooked from dry. Removing the peels on the chickpeas will result in smoother hummus
- 1 clove garlic
- 2 avocados, ripe; peeled and chopped
- 3 tablespoons lemon juice
- 1/4 cup tahini
- 1 teaspoon kosher salt
- sumac, for finishing, optional
- 2 tablespoons olive oil, for finishing
Instructions
- In a food processor, pulverize the chickpeas and garlic. Stop and scrape down the bowl occasionally.
- Add the avocado and process until smooth. Add the lemon juice, tahini, and salt and process until smooth. If needed to lighten the hummus, add cold water, chickpea canning or cooking liquid, 1 tablespoon at a time until smooth and spreadable.
- Dollop the hummus into a bowl and create a well in the middle with the back of a clean spoon. Drizzle with olive oil, dust with sumac, and serve immediately with pita chips and vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
