Avocado hummus is the best version of hummus! It’s so rich, super creamy, and absolutely delicious! Think hummus meets guacamole, I can’t think of a combination that’s better. A perfect snack to go with chips, crackers, veggie sticks, or even to be used as a spread to make delicious sandwiches.
This hummus is vegan, gluten-free, dairy-free, and sugar-free.
This avocado hummus is addicting! Make it once, and you’ll keep wanting to make it all the time. It’s irresistibly creamy, silky smooth, and there’s no better combination than hummus and avocadoes.
Healthy Veggie Dips
There’s always some type of hummus in our fridge. Whether it’s the classic hummus, or a flavored one, I always make sure that there’s one in the fridge. We eat hummus for breakfast, lunch, dinner, and for snacks. I mean, it works and everyone in my family loves it.
Hummus dip is family-friendly, and it’s very versatile. You can add any natural flavoring to it, and it will taste amazing. Plus, who can resist the creaminess of garbanzo beans with tahini when they’re blended together.
The base is always the plain classic hummus, and then we add ingredients such as cooked beets to make beet hummus, pumpkin puree to make pumpkin hummus, cacao for a dessert chocolate hummus, or avocadoes to make this super creamy avocado hummus.
Avocado Hummus Ingredients
You will need the usual hummus ingredients + avocado.
- A can of cooked garbanzo beans (chickpeas). Either pre-soak dried chickpeas overnight and cook them the next day, or use canned cooked chickpeas. I prefer cooking my own chickpeas when I have the time as it’s healthier and saves a bit of money, on days when I’m in a rush I just open a can of chickpeas for the hummus.
- Tahini paste – which is blended sesame seeds. If you can’t find it, either make your own by blending sesame seeds until they release their oils and become creamy. Or substitute with peanut butter. You can also leave this ingredient out.
- Extra virgin olive oil – It’s an essential ingredient when it comes to making hummus. However, if you’re avoiding oils then feel free to skip it and add a bit more water instead.
- Lemon juice – never skip lemon juice! The acidity gives a depth of flavor to the hummus, it’s so important.
- Cumin – In the Middle East, chickpeas are ALWAYS paired with ground cumin. The reason is pretty simple, it prevents bloating! Yes, you’ve heard me right, to avoid upset tummies, just add a dash of cumin to your hummus.
- You can add a small clove of garlic if you like.
- Water if you need to thin the mixture out a little and make it extra creamy. And salt.
How to Make Avocado Hummus
You will need either a food processor, a blender, or a small electric chopper. Whatever you have available will work. I use my powerful food processor to get that super creamy avocado hummus. This is the food processor that I own, and I use it to make all of my dips.
So to make the hummus, get all of your ingredients, and put them in the food processor. Pulse mixture until you get a very smooth dip (it’s ok to run the food processor for around 5 minutes to get a super smooth dip). Depending on how smooth you like your hummus to be, add water but really carefully as you don’t want to thin the hummus out too much.
Add to a bowl, and spread it out using a spoon. Drizzle with a little bit of extra virgin olive oil, and garnish with sumac, sesame seeds, nigella seeds, pumpkin seeds, sunflower seeds, pomegranate seeds, or whatever you have available.
What to Serve Avocado Hummus With?
- Traditionally hummus is eaten with bread. So it’s great with pita bread, naan bread, or spread over toast or sourdough.
- It works great in sandwiches.
- With crackers.
- Veggie sticks (celery, cucumber, carrot, radish).
Can I Make Avocado Hummus Without Tahini And/Or Oil?
You can leave these ingredients out if you’re avoiding oil, and/or don’t have tahini available. I strongly recommend using these ingredients though, as that’s how the flavor of great hummus comes together.
How to Store Avocado Hummus?
Store in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing this hummus.
This avocado hummus is best made and eaten right away. If you must store it then cover it with plastic wrap directly against the guacamole. Press the plastic wrap into it with your fingers to prevent any air from getting to it as otherwise, it will change color.
Keep in mind that just like guacamole and apples, the surface of avocado hummus will turn a bit brown if exposed to air for long. The reason is that there’s an enzyme in the avocado that reacts to oxygen and turns the color to brown. To prevent that from happening, store the avo hummus in an airtight container. You could also try covering the surface with water after flattening it with a spoon, then store it in the fridge.
This hummus is perfect for picnics, meal prep, and to pack for school lunches.
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!
I hope that you love every recipe that you make! – Diana x
- 1 can (400 grams) cooked chickpeas drained
- 2 medium avocados ripe
- 1 tablespoon tahini paste
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon sumac optional
- ¼ teaspoon sesame seeds optional
- ¼ teaspoon nigella seeds optional
- 1 tablespoon microgreens optional
- 1 teaspoon extra virgin olive oil
- Get all of your ingredients, and put them in the food processor. Pulse mixture until you get a very smooth dip (it's ok to run the food processor for around 5 minutes to get a super smooth dip).
- Depending on how smooth you like your hummus to be, add water but really carefully as you don't want to thin the hummus out too much.
- Add to a bowl, and spread it out using a spoon. Drizzle with a little bit of extra virgin olive oil, and garnish with sumac, sesame seeds, nigella seeds, pumpkin seeds, sunflower seeds, pomegranate seeds, or whatever you have available.
- Store in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing this hummus.
- Serve with pita bread, naan bread, crackers, or veggie sticks.
- If you don’t have tahini available, you can leave it out or substitute with peanut butter.