Avocado Hummus

If you love hummus and avocado, you’ll certainly enjoy them when they are combined to make Avocado Hummus! Creamy avocado paired with extra virgin olive oil, chickpeas (garbanzo beans), tahini, garlic, and seasonings will quickly become your go-to anytime snack.

I love snacking on hummus any day of the week, and this recipe is an easy spin that blends in avocado for a richer, creamier texture and a milder, buttery flavor.

You can eat hummus with fresh veggies (think celery, carrots, broccoli, bell peppers, and cucumbers), pita chips, or crackers, or use it as a spread in sandwiches and wraps. Beyond enjoying it as a dip, it can serve as a condiment for chicken and other protein dishes.

Ingredients you’ll need to make Avocado Hummus:

• Extra-virgin olive oil is used in your hummus and as a finishing drizzle on top. Along with the avocado, olive oil definitely enhances the flavor and creaminess of this recipe.
• You’ll want plenty of avocados as well. The avocado makes this hummus creamy, and if you love avocado, the flavor is present in every bite.
• What is a great recipe without garlic? You can use fresh garlic; however, minced garlic or pureed garlic will work just fine.
• Tahini is a nut butter, and although it looks like soft peanut butter, it doesn’t taste like it. Made from sesame seeds, tahini gives this recipe its earthy, nutty flavor.
• For your seasonings, you’ll need sea salt, black pepper, paprika, cumin, nutmeg, and red pepper flakes.
• And lemon juice adds a bit of brightness to the hummus.

How to make Avocado Hummus:

Prepare the chickpeas. Drain the water from your canned chickpeas (garbanzo beans) and add them to your food processor. Pulse the beans until they break down.

Prepare the avocado. Remove the skin from the avocado by slicing it in half and removing the seed. Cut your avocado halves into chunks and add them to the food processor with the chickpeas.

Add remaining ingredients to the food processor (paid link). Pour the tahini into the food processor. Add the lemon juice, minced garlic, and remaining seasonings. Slowly pour in your extra-virgin olive oil and blend all ingredients until the hummus reaches the desired creamy texture.

Serve. Pour your hummus into a large bowl, and it’s ready to serve. This recipe is great for dipping. Some of my favorites are pita chips, broccoli, carrots, peppers, and celery.

Tips & Tricks

• This snack is great paired with raw vegetable or pita chips, but you coulda also serve up an avocado hummus toast! If you love avocado toast, this option will give you a new take altogether.
• Want to spice it up a bit? I use a few red pepper flakes so you can throw in a little more or add a few slices of jalapeno into the mix. There’s nothing like spicy avocado hummus!
• For this recipe, I went with a 1:1 ratio of 1 cup chickpeas to 1 avocado. After a few tests, the ratio came out the best as neither ingredient overpowered the other. However, feel free to adjust this ratio by going with more chickpeas or more avocado to make it perfect for you.
• Don’t have olive oil on hand? No worries. I have made this with other oil, like corn oil, and the result didn’t stray too far away from the traditional preparation.

Avocado Hummus

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

• Author: Eric Jones
• Total Time: 10 minutes
• Yield: 4 1x

Print Recipe

Save Recipe Recipe Saved

Description

If you love hummus, you’ll certainly enjoy avocado hummus! Creamy avocado with chickpeas, tahini, & garlic, makes for the perfect snack!

---

Ingredients

Units USM Scale 1x2x3x

• 1/4 cup extra-virgin olive oil
• 3 cups garbanzo beans
• 3 medium Aaocados
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp garlic
• 1/2 tsp ground cumin
• 1/4 tsp nutmeg
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp black pepper

Get Recipe Ingredients

Cook Mode Prevent your screen from going dark

---

Instructions

1. Drain your garbanzo beans and add them to the food processor.
2. Remove the skin and seed from the avocado, cut them into chunks, and add to the food processor. Add the tahini, lemon juice, garlic, ground cumin, nutmeg, paprika, black pepper, salt, and red pepper flakes as well.
3. Slowly pour your olive oil into the processor and begin to blend the ingredients. Continue blending until the texture becomes creamy.
4. Pour blended ingredients into a large bowl and serve with pita chips and/or vegetables.

Equipment

Food Processor

Buy Now →

Spatula

Buy Now →

(paid link)

Notes

If you don’t have olive oil on hand, you can also use corn oil. 

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Comfort Food
• Method: Stir
• Cuisine: Middle East

Nutrition

• Calories: 565
• Sugar: 11.1g
• Sodium: 37mg
• Fat: 25.8g
• Carbohydrates: 66.6g
• Fiber: 20.6g
• Protein: 11.1g
• Cholesterol: 0mg