Print
Description
A creamy and flavorful twist on classic hummus, this avocado hummus recipe combines the richness of avocado with the traditional chickpea base, making it a healthy and delicious dip or spread.
Ingredients
- 1 (15-ounce) can chickpeas, drained (reserve some liquid if needed), or roughly 2 cups cooked chickpeas
- 1-2 garlic cloves
- 2 medium ripe avocados, roughly chopped
- 3 tablespoons tahini
- 1/2 lime, juice of (or 3 tablespoons lemon juice)
- 1/2-1 teaspoon salt (or to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (or Aleppo pepper), more to your liking (optional)
- 2 tablespoons Greek Yogurt (optional, omit if vegan)
- 2-4 tablespoons olive oil, plus more for finishing
- 1/4 teaspoon paprika (optional, for finishing)
- Fresh cilantro leaves, for garnish (optional)
Instructions
- In a large food processor fitted with a blade, add the chickpeas and garlic. Process until well combined and smooth, scraping down the bowl as you go (some sources suggest processing chickpeas alone first until powder-like).
- Add the chopped avocados, tahini, lime/lemon juice, salt, ground cumin, and cayenne pepper (if using). If using Greek yogurt, add it now.
- Run the food processor, blending until the hummus mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
- If the hummus is too thick, add a very small amount of the reserved chickpea canning liquid or a little water/more lemon juice until you achieve the desired creamy consistency.
- Taste and adjust seasoning as needed (add more salt, pepper, or lime/lemon juice).
- Transfer the avocado hummus to a serving dish. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the hummus to help prevent browning if not serving immediately.
- Before serving, drizzle with quality extra virgin olive oil and sprinkle with paprika or fresh cilantro leaves, if desired.
Notes
- For a smoother hummus, process the chickpeas and garlic for a longer period before adding other ingredients.
- If you don’t have a food processor, you can mash the ingredients thoroughly with a fork or potato masher, though the texture will be less smooth.
- Avocado hummus can be stored in an airtight container in the refrigerator for up to 3 days. The plastic wrap pressed directly onto the surface helps minimize browning.
- Adjust the amount of cayenne pepper to your preference for spice.