Table of Contents
I’ve always been a fan of bold, creamy dips, the kind that demand a seat at the center of the table and bring people together for everything from weekday lunches to impromptu gatherings. One day, I found myself staring at two perfectly ripe avocados on my kitchen counter and thought, “Why not blend them into hummus?” The result? A game-changer. This avocado hummus recipe is where the rich, buttery texture of guacamole meets the bright, zesty, protein-packed heart of hummus. It’s fast, fresh, and full of flavor.
What Makes This Avocado Hummus Recipe So Special?
For me, it’s the texture and the flavor combo. Traditional hummus has its place, don’t get me wrong, I adore a classic, but adding avocado introduces a silky richness that takes things to another level. The lime juice cuts through the creaminess with just the right amount of tang, the tahini deepens the nutty base, and a hint of cumin and cayenne rounds it all out. This is the kind of dip you’ll find yourself making on repeat, whether it’s for a casual snack or an elegant mezze platter.
How Do I Make Avocado Hummus in Just 5 Minutes?
Honestly, it couldn’t be simpler. I toss everything into the blender, chickpeas, olive oil, tahini, lime juice, garlic and let it whirl until smooth. Then I add the avocados, spices, and seasonings and blend again. A quick taste test helps me adjust the lime or heat as needed. Once it’s silky and flavorful, I scoop it into a dish, finish it with a drizzle of olive oil, a sprinkle of cilantro, and some red pepper flakes for that little extra spark. Done. Five minutes, and you’re golden.
More Than Just as a Dip
While it’s brilliant with pita chips, tortilla crisps, or a rainbow of raw veg, I also use it as a sandwich spread, a layer in wraps, or even dolloped onto grain bowls for a quick lunch. Sometimes I thin it out with a little warm water to make a luscious salad dressing. The possibilities are endless, and every version tastes like you put in far more effort than you actually did.
Best Tips for Perfect Avocado Hummus
After a few rounds of testing, I’ve learned a few tricks. First, use ripe avocados, but not overripe. They should be just soft to the touch. Too mushy, and you risk bitterness. If you don’t have tahini on hand, Greek yogurt or even sunflower seed butter can work in a pinch. And don’t skip the lime, it helps prevent browning and brightens the whole dish. If you love a bit of heat, a dash more cayenne or some chopped jalapeño never hurts. Press plastic wrap directly on the surface when storing to keep it fresh and green.
Avocado Hummus
Ingredients
- 250 Grams Chickpeas 15.5 oz / 440g Can drained
- 2 Medium Ripe avocados
- 3 Tablespoon Olive oil plus more for serving
- 1½ Tablespoon Tahini
- 3 Tablespoon Fresh lime juice
- 1 Garlic clove peeled
- Salt to taste
- Freshly ground black pepper to taste
- ⅛ Teaspoon Ground cumin
- ¼ Teaspoon Cayenne pepper adjust to taste
- 1 Tablespoon Fresh cilantro finely chopped (for topping)
- 1 Pinch Red pepper flakes for topping
Instructions
- In a food processor, combine the chickpeas, avocado flesh, olive oil, tahini, lime juice, garlic and cumin, cayenne pepper, and a good pinch of salt and pepper. Blend for about 2 minutes, until the mixture is smooth.250 Grams Chickpeas, 3 Tablespoon Olive oil, 1½ Tablespoon Tahini, 1 Garlic clove, 3 Tablespoon Fresh lime juice
- Taste the hummus and adjust the seasoning if needed, add a little more lime juice, salt, or cayenne if you like a kick.
- Spoon the hummus into a serving bowl. Drizzle with extra olive oil if you’d like, and top with chopped cilantro and a pinch of red pepper flakes.1 Tablespoon Fresh cilantro, 1 Pinch Red pepper flakes
- Serve with pita chips, raw veggies, tortilla chips, or spread it on sandwiches and wraps.
Notes
- Use ripe avocados: They should be soft to the touch but not mushy. Overripe avocados can make the hummus too bitter.
- Make it ahead: This dip is best served fresh, but you can store it in the fridge for up to 2 days. Press plastic wrap directly onto the surface to reduce browning.
- Customize the heat: Like it mild? Skip the cayenne. Love spice? Add more!
- No tahini? Try substituting with plain Greek yogurt or a bit of sunflower seed butter for a different but still creamy result.
- Zest it up: Add a bit of lime zest for even more citrus punch.
Nutrition
What Should You Try Next?
If you’re as hooked on dips and spreads as I am, don’t stop here. After you’ve made this Avocado Hummus Recipe, explore our classic hummus for a more traditional option. Need something to dip? Try your hand at our homemade pittas, they’re soft, chewy, and the perfect vehicle. For a vibrant, garden-fresh pairing, serve this alongside my nasturtium salad, it’s peppery, colorful, and a perfect warm-weather match.
Want more ideas and real-time kitchen inspiration? You’ll find behind-the-scenes tips, step-by-step videos, and new recipes every week over on our Instagram and Pinterest. Come follow along, and don’t forget to share your own creations!
