This avocado hummus is creamy and smooth and totally delicious. It’s super easy to make, highly nutritious and makes a perfect dip or spread!
This avocado hummus is so deliciously rich and creamy! The look is closer to guacamole but the taste is pure hummus with a touch of amazing.
It’s crazily easy to make, you just make hummus and then add avocado.
We were actually eating this for a while before we actually made an ‘official’ batch of avocado hummus.
Basically we would just spoon some hummus into our mashed avocado. It made the avocado go further as well as adding in some protein to the dish.
Making your hummus like this from the start though works better as you get the perfect mix of flavors.
This recipe is based on our classic hummus recipe with just a few small changes.
How To Make Avocado Hummus
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Squeeze some fresh lemon juice into a bowl. Crush some fresh garlic and add it to the lemon juice and leave it to soak in the lemon juice for a few minutes.
- Add chickpeas, lemon juice and garlic, tahini and some cold water to the food processor and process until chunky.
- Add avocado, salt, cumin, olive oil and more cold water and process until smooth.
Chef’s Tips
Soak fresh garlic in fresh squeezed lemon juice. Soaking the fresh garlic in freshly squeezed lemon juice takes the bite out of the raw garlic while keeping all the flavor.
You can use more avocado if you want to. This really tastes like a perfect mix between guacamole and hummus. If you’d like the flavor to be more guacamole than hummus then you are free to add more avocado. We used one medium avocado in this recipe, but for a stronger avocado flavor you can increase it to two.
The avocado must be perfectly ripe. The avocado should give a little (just a little) under your fingers when you squeeze it, it should be firm, but not hard and not too soft.
Make your hummus smooth. Let your food processor run for a couple of minutes so that you get it really smooth. It just seems to taste even better when it’s nice and smooth.
How To Serve Avocado Hummus
Serve it as a dip with pita breads or tortilla chips on the side. Top it with some black sesame seeds, a drizzle of extra virgin olive oil and some chopped parsley.
It works great as a dip, but it’s also great as a spread for sandwiches or toast. Or spice up your tacos or burritos with this instead of the classic guacamole.
Storing and Freezing
Keep it stored in an airtight container in the fridge and consume within 2 days. It doesn’t have a long shelf life because of the avocado. Even with the lemon juice and keeping it in an airtight container in the fridge, the avocado will still oxidize, so it’s best when fresh.
It is freezer friendly. If you want to freeze it then do so when it’s really fresh (on the first day) so you lock in that freshness. Let it thaw overnight in the fridge when you’re ready for it.
More Hummus Recipes
- Roasted Red Pepper Hummus
- The Best Hummus Recipe
- Roasted Butternut Squash Hummus
- Roasted Garlic Hummus
- Pumpkin Hummus
Did you make this recipe? Be sure to leave a comment and rating below!
Avocado Hummus
Instructions
- Squeeze the fresh lemon juice into a bowl. Crush the garlic and add it to the lemon juice. Leave it to soak in the lemon juice for a few minutes.
- Add the chickpeas, lemon juice and garlic mix, tahini and 2 Tbsp of the cold water to the food processor and process until chunky.
- Add the avocado, salt, cumin, olive oil and remaining 2 Tbsp cold water and process until smooth.
- Serve with a sprinkling of black sesame seeds, a drizzle of extra virgin olive oil and some fresh chopped parsley. Add pita breads or tortilla chips for dipping.
Notes
- Garlic: Soaking the fresh garlic in freshly squeezed lemon juice takes the bite out of the raw garlic while keeping all the flavor.
- Chickpeas: This recipe uses one 15-ounce (425g) can of chickpeas, drained. If you want to use cooked chickpeas then the amount to use would be 1 and ½ cups cooked chickpeas.
- Avocado: You can use more avocado if you want to. This really tastes like a perfect mix between guacamole and hummus, but if you’d like the flavor to be more guacamole than hummus then you are free to add more avocado.
- The avocado must be perfectly ripe. It should give a little under your fingers when you squeeze it but it should be firm, not hard and not too soft.
- Let the food processor run for a few minutes to get your hummus really smooth.
- Storing: Leftovers can be kept in an airtight container in the fridge and consumed within 2 days. It is best when fresh.
So simple and yet so delicious. Thank you Alison, I love your recipes, you are my “go to” for ideas all the time. Love this avocado hummus ???? ????
Thanks so much Eleonora!
I won’t lie. I haven’t tried the recipe yet outside of visualization????, but she had me at avocado hummus! After reading the ingredients and the process, my mouth started watering. I have NO DOUBT this is going to be delicioso!!! Gonna make it for Shabbat. Thank you!
Awesome! Hope you love it! 🙂
Absolutely fantastic! I love how I don’t have to worry about trying a recipe from you. They just fit my tastes and I hardly tweak them at all. This turned out so yummy and I’ve struggled with getting hummus to turn out right before. I only did 1 Tbsp of Oil, and next time I wold leave that out, since my Tahini does have oil already. Thanks! Just love it.
Diana
Yay! So happy to hear that Diana! Thanks a million!
I am single and love hummus so I will be trying these. Wondering how long it will last in a sealed container? I do not eat it fast enough, but will start adding to salads for quicker use. Thanks!!
Hi Tracy, the issue is the avocado. It doesn’t oxidize that fast because of the lemon juice but it’s still not a super long lasting ingredient. I would be more inclined to make up the hummus without the avocado and then just mash in some avocado when you’re ready to serve it.
Hi, thanks for all the lovely vegan recipes! Just have one query: what is the alternative to canned chickpeas? Soaked and boiled, or just soaked chickpeas?
Hi Savita, canned chickpeas are already cooked, so definitely boiled first. To replace one 15oz can of chickpeas, you would use 1 and 1/2 cups of cooked chickpeas. All the best! 🙂
I just made this and it is delicious! Thank you so much for this recipe.
It’s really delicious. I added a little chili to spice it up little more. It turned out so well! Thank you for this recipe.
Excellent! Thanks so much for sharing! 🙂
What an excellent idea!
What could I use instead of oil in this avacado hummus?
You can leave out the oil, add a little water if needed if it’s a bit too thick and needs the extra liquid.
Can this be frozen once made?
I used 450g cooked dried chickpeas rather than tinned and i seem to have an amazing tasting hummus mountain on my hands!
Hahaha, I’m so glad it came out well! I have not frozen this myself, but since guacamole freezes well and hummus freezes well, there is no reason to assume that this would not! So put it in a freezer safe container and don’t fill it all the way to the top as it can expand when frozen, and just put it in the fridge to thaw 24 hours before you want to use it again! 🙂