Learn how to make the best Spicy Avocado Hummus at home! It’s insanely creamy, silky smooth and spiked with spicy sriracha! Plus, this easy recipe doesn’t require peeling chickpeas or soaking them overnight! Top this spicy hummus recipe with charred corn, salty crumbled cheese and fresh cilantro for a deliciously healthy snack, appetizer or spread that is bursting with flavor and texture!
Updated: This post was originally published in June 2017. I took new photos and updated the post below to include more information about chickpea dip. I also tweaked the recipe to perfection and added step by step photos to show you how quick and easy it is to make the very best, ultra creamy, spicy avocado hummus at home!
Hi, friends! Summer is sneaking up on us and will be here soon! Time to start collecting all those refreshing drool-worthy recipes.
Today we are going to celebrate summer by whipping up a batch of my homemade hummus. You are going to LOVE this spicy hummus. So, what are you waiting for? It’s time to feast on all this pretty, green-hued hummus that happens to be as good for our waistline as it is for our summer loving souls!
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About This Avocado Hummus Recipe
Meet your new favorite snack for every occasion! This spicy hummus recipe is a two-for-one! Essentially, it is guacamole and hummus all rolled into one of the creamiest, smoothest dips you have ever tasted!
This hummus is a rich, luscious mix of creamy avocados and savory, plump chickpeas with notes of aromatic garlic, tart lemon, warm cumin, herbaceous cilantro and a spicy sriracha kick. Topped with juicy kernels of sweet corn, salty crumbled cheese and more fresh herbs, this dip is basically an ultra creamy, super dreamy guacamole hummus love child.
It’s the perfect dip for pita chips and fresh vegetables, or you can use it as a spread on your favorite sandwiches and wraps!
If you like avocado and hummus and you want a little spice in your life, you are going to absolutely LOVE this spicy hummus recipe!
Why you’ll love this spicy hummus recipe
- Only 8 ingredients! All of the ingredients are simple and work perfectly together to give you refreshing avocado hummus.
- Smooth and creamy! You just need a blender or food processor, whip up a batch of this spicy avocado hummus.
- Canned or dried chickpeas! You can make this avocado hummus recipe with both canned or dried chickpeas.
- Less than 30 minutes! You can truly throw this spicy hummus together and be devouring it in 30 minutes.
What is hummus anyway?
Hummus is a traditional Middle Eastern and Mediterranean dish, while the addition of avocado is an Americanized version. Hummus has an incredibly delicious savory flavor and can be used as a dip, spread or condiment.
Avocado hummus is a creamy, smooth dish made by blending cooked chickpeas with ripe avocados, tahini, citrus juice, garlic and fragrant seasonings in a food processor or high powered blender.
Ingredients needed for spicy hummus
If you search the internet you will find tons of recipes for hummus. While they are all centered around chickpeas, the exact ingredients in each recipe can vary.
This easy hummus dip is out of this world creamy and only requires 8 basic ingredients!
- Chickpeas: Cooked chickpeas, also known as garbanzo beans, are the base for hummus. They have a pleasant nutty, creamy taste and are available in both canned (cooked) and dry (raw) varieties.
- Avocados: Ripe avocados are what make this dip ultra creamy! The avocados also provide a rich, luscious taste.
- Tahini: Tahini is a paste made from ground sesame seeds. They give the dip a incredible rich, nutty flavor.
- Lime Juice: Citrus juice is an important ingredient, and for the best tasting hummus you want to use freshly squeezed juice! Lime juice provides an acidic flavor that helps round out the flavors found in the dip.
- Garlic: Fresh garlic adds an aromatic, slightly spicy flavor. If you don’t like raw garlic, you can use roasted garlic instead!
- Cilantro: Fresh cilantro pairs extremely well with all the other ingredients and adds a bright freshness to the hummus.
- Spicy Seasoning: You can use either sriracha powder, chili powder or ground cayenne pepper. The spicy seasonings gives the otherwise extremely rich, creamy dip a delicious punch of fiery flavor!
- Ground Cumin: Cumin has an earthy taste with warm, aromatic undertones. It gives the hummus an inviting flavor.
How to make avocado hummus?
This chickpea hummus recipe is extremely easy to make and only requires 10 minutes of prep time!
- OPTIONAL – For the creamiest hummus, cook the chickpeas: Place the chickpeas in a medium saucepan and sprinkle with baking soda. Add enough water to cover the chickpeas by 2-inches of water. Bring the water to a boil over high heat. Reduce heat to maintain a boil. Boil for 18-20 minutes, or until the chickpeas are very soft. (Note: Continue to reduce the heat as needed to maintain a boil, but prevent the water from boiling over). Transfer the chickpeas to a fine mesh strainer. Rinse well with cool water. Drain. Discard excess chickpea skins that fell off during the cooking process.
- Start the hummus: In the bowl of a food processor or high-speed blender, combine the garlic, tahini, lime juice and ¾ teaspoon salt. Process until the mixture is well blended, stopping to scrape down the bottom and sides of the bowl as necessary.
- Add water: With the processor running, slowly add in ¼ cup of ICE COLD water. Stop and scrape down the sides of the bowl as necessary. Process until the mixture is smooth.
- Add the chickpeas + cilantro: Add the chickpeas and the cilantro to the processor. Continue to process until the mixture is creamy, about 2-3 minutes.
- Add the avocado + seasonings: Add the avocado, sriracha powder and cumin. Continue to process until the mixture is thick, smooth and super creamy.
- Adjust the hummus: Taste the hummus and adjust for seasonings with salt, pepper, lime juice, cumin and/or sriracha powder. If the dip is too thick, add more ICE COLD water, 1 tablespoon at a time, with the processor running. Continue to add water until desired consistency is achieved.
- Serve: Transfer the hummus to a serving bowl. Drizzle with oil if desired. Top with optional garnishes of choice. Serve and enjoy!
How to make hummus step by step photos
Below you will find a picture collage showing you exactly how to make this hummus with avocado recipe, step-by-step! Please scroll down for the printable recipe card which contains detailed instructions and measurements!
Tips for the best spicy avocado hummus:
- Cook your own chickpeas. For ease and convenience the recipe below uses canned chickpeas. However, if you like to pinch pennies and you want a fresher tasting hummus, I highly recommend cooking your own dried chickpeas. The entire process is SUPER simple and can be done in the slow cooker. I included instructions in the notes section of the recipe below.
- Spicy substitutes. While I used sriracha powder, I understand not everyone can find that seasoning. You can absolutely substitute chili powder or cayenne pepper!
- Choose your spice level. Add the spicy seasonings to taste. The amount listed in the recipe is a mere suggestion. If you don’t like a lot of spicy heat, start with ¼ or ½ teaspoon. If you know you like things super spicy, by all means, use more than the 2 teaspoons suggested!
Frequently Asked Questions
What is the secret to the best, creamy spicy hummus dip?
There are three simple tricks to making the best tasting, ultra creamy hummus at home!
- Overcook your canned chickpeas. Chickpeas straight from a can are slightly undercooked and they will never process into a fully creamy mixture. The secret to luscious hummus is to cook your canned chickpeas with baking soda until they are overcooked, super tender and slightly mushy. The baking soda will raise the pH of the water and help breakdown the chickpeas. The result? An ultra-smooth seriously whipped hummus!!
- Blend the tahini and citrus juice first. The order in which you add your ingredients to the food processor makes a world of difference. Add the tahini, lemon juice (and garlic if using) first. Let the food processor run for a couple of minutes to fully blend the ingredients together. The blended tahini provides a super creamy base to start your hummus.
- Ice cold water. Extremely cold water is the trick to create incredibly fluffy, creamy hummus!
Can I make this spicy hummus recipe without tahini?
Absolutely! If you want to enjoy a healthier hummus or if you simply don’t like the taste of sesame, you can make hummus without tahini!
To make hummus without tahini, replace the tahini with an equal amount of Greek yogurt. Not a fan of Greek yogurt either? No worries, you can also use European-style yogurt, sour cream or your favorite nut butter as a replacement!
Do you need to peel chickpeas?
Peeling chickpeas seems to be a controversial subject when it comes to making perfect hummus. While it is true that chickpea skins do not breakdown into creamy oblivion, there is a super simple fix that doesn’t involve any peeling – overcooking the chickpeas in a mixture of water and baking soda. (see above for more information).
Overcooking the chickpeas will help create the smoothest spicy avocado hummus possible. Adding baking soda to the water helps breakdown the chickpea skins, which means you do not need to peel the skins off of each chickpea individually!
Plus, this hummus is made with the addition of avocados. Pureed avocados help create a hummus dip with a texture that is out of this world creamy!
Serving suggestions
This whipped dip is best served cold, chilled or at room temperature. It can be served in dip form as an appetizer or snack, as a spread for sandwiches, wraps and crostini, or as a thick sauce for grain bowls, seafood, chicken and pork!
What to eat with spicy avocado hummus?
This spicy hummus is extremely versatile and can be served numerous ways!
- Serve hummus as a dip with toasted pita chips, tortilla chips or your favorite variety of chips.
- Pair hummus with your favorite fresh vegetables to create a healthy crudité platter. Carrots, celery, broccoli, cauliflower, cucumbers and mini sweet peppers are delicious options!
- Use hummus as a spread for sandwiches instead of mayonnaise or mustard.
- Spread hummus on toast for a delicious twist on avocado breakfast toast. Top it with a fried or poached egg for a more substantial breakfast!
- Serve hummus as a dip for falafels.
- Smear hummus on toasted crostini bread and top with charred corn and goat cheese for an easy, elegant appetizer.
- Use prepared hummus as a filling for deviled eggs.
- Dollop hummus on grain bowls or Buddha bowls for a burst of creamy flavor.
- Serve the hummus as a dipping sauce for chicken nuggets, grilled chicken, seafood, or pork.
Storing spicy avocado hummus
Since this hummus contains avocados it can turn brown and oxidize if it isn’t properly stored. However, there is an easy, simple and fool-proof way to keep avocado hummus fresh and green! Properly stored hummus will keep for 2-3 days in the refrigerator.
How to properly store it and prevent oxidation:
- Place the prepared hummus in a tall, deep container.
- Take a sheet of plastic wrap and press it directly against the hummus, flattening it straight across the surface to remove any air bubbles. Flatten the plastic wrap against the sides of the bowl as well. Cover the container with a tight fitting lid.
- Store the hummus in one of the coldest spots in the fridge (mine is on the top shelf).
- When ready to enjoy, use a whisk and whip the hummus. Add a bit of ice cold water to thin the hummus if desired. Enjoy!
Silky smooth, ultra creamy and rocking all the healthy vibes, this Spicy Avocado Hummus is totally addictive. Whether you serve it as a snack, appetizer, or as a spread on sandwiches and wraps, I can pinkie-promise you will crave this dip all year round!
Cheyanne
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The best Avocado Hummus Recipe👇
Below is the complete printable recipe card, along with some of the step-by-step photos. Click to see the comprehensive instructional photos in the post above!
Spicy Avocado Hummus Recipe
Equipment
- Food Processor or High-Speed Blender
- Medium Saucepan (optional)
Ingredients
- 1 (16 ounce) can Cooked Chickpeas – drained & rinsed (SEE NOTES)
- 1/2 tsp Baking Soda (OPTIONAL)
- 2 cloves Garlic – smashed & peeled
- 3 TBS Tahini - stirred well
- 3 TBS Lime Juice - freshly squeezed
- 1/3 - ½ Cup Fresh Cilantro - loosely packed
- 2 small Ripe Avocados – peeled, seed removed & cut into large chunks
- 1-2 tsp Sriracha Powder, Chili Powder OR Ground Cayenne (SEE NOTES)
- 1/2 tsp Ground Cumin
- ¼-1/2 Cup ICE COLD Water - to taste
- Kosher Salt and Ground Black Pepper - to taste
- Optional Topping: Pico de Gallo
- Optional Toppings: Olive Oil or Avocado Oil, Charred Corn, Cilantro, Pepitas, Microgreens, Crumbled Feta or Cojita
- Optional for Serving: Pita Chips
Instructions
- (OPTIONAL) For the creamiest hummus, cook the chickpeas: Place the chickpeas in a medium saucepan and sprinkle with baking soda. Add enough water to cover the chickpeas by 2-inches of water. Bring the water to a boil over high heat. Reduce heat to maintain a boil. Boil for 18-20 minutes, or until the chickpeas are very soft. (Note: Continue to reduce the heat as needed to maintain a boil, but prevent the water from boiling over). Transfer the chickpeas to a fine mesh strainer. Rinse well with cool water. Drain. Discard excess chickpea skins that fell off during the cooking process.
- Start the hummus: In the bowl of a food processor or high-speed blender, combine the garlic, tahini, lime juice and ¾ teaspoon salt. Process until the mixture is well blended, stopping to scrape down the bottom and sides of the bowl as necessary.
- Add water: With the processor running, slowly add in ¼ cup of ICE COLD water. Stop and scrape down the sides of the bowl as necessary. Process until the mixture is smooth.
- Add the chickpeas + cilantro: Add the chickpeas and the cilantro to the processor. Continue to process until the mixture is creamy, about 2-3 minutes.
- Add the avocado + seasonings: Add the avocado, sriracha powder and cumin. Continue to process until the mixture is thick, smooth and super creamy.
- Adjust the hummus: Taste the hummus and adjust for seasonings with salt, pepper, lime juice, cumin and/or sriracha powder. If the dip is too thick, add more ICE COLD water, 1 tablespoon at a time, with the processor running. Continue to add water until desired consistency is achieved.
- Serve: Transfer the hummus to a serving bowl. Drizzle with oil if desired. Top with optional garnishes of choice. Serve and enjoy!
Notes
- Chickpeas: You can use 1 ½ cups of dried and cooked chickpeas instead of canned. (See below on how to cook chickpeas in the slow cooker!)
- Sriracha: You can use sriracha powder, chili powder or cayenne in the hummus. Add the spicy seasonings TO TASTE. The amount listed in the recipe is a mere suggestion. If you don’t like a lot of spicy heat, start with ¼ or ½ teaspoon.
- Cook the Canned Chickpeas! For the most luscious, creamiest consistency, I highly suggest cooking the (already cooked) chickpeas.
Nutrition
©No Spoon Necessary. All images and content are copyright protected. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
You know how much I love your homemade hummus Chey! so much better than store-bought. Always delicious. This one is perfect for all that summer Jersey corn! Pinned!
I have everything to make this except avocado. As soon as I get my hands on some I’m trying it! This sounds INSANE! Have a great rest of your week, Chey!
So nailed this one. I love the colors and each of those flavor individually are incredible so I can only imagine them together. High five it is right on the no peel part – SCORE!
haha yeahhhh I never seem to have the patience to peel chickpeas for hummus! I’m always all about just eating it as fast as possible 🙂
I am LOVING this avocado sriracha flavor!! Now we really need to hang out – you bring the hummus and I’ll bring the wine 😉 lol
Ok so first things first, am just gonna say hold the chips and hand me a tablespoon – cos this bad boy should be eaten by the largest spoonful you can fit into your mouth – yes or yes? 🙂
This looks amazing, Cheyanne! I have enjoyed hummus both ways and peel off is definitely smoother but I hardly ever go that route cos time keeps a ticking! Happy Friday friend – am off to check out those wontons of yours now 🙂
I am loving everything about this. Sriracha, hummus, avocado, grilled corn… yes please! It looks so creamy and delicious. And your photos are stunning.
Well this looks absolutely fantastic! Where’s the diving board?
Thanks for the 101 on chickpea ‘to peel or not to peel’ – Keith is allergic to chickpeas (huge bummer!), so I’ll be making this with white beans. I’ll let you know how it goes. xo
YUM. I’m a huge hummus fan…but an even huger (word?) hummus fan when you throw avocado, hummus, and grilled corn in there. Seriously…awesome.
The hummus queen strikes again! Seriously, I’m with you on eating all the summer corn! However, you must hush about Christmas carols and holiday decorating! I’m so not ready to think about that. I’ve got a lot more kayaking to do!
Wow! What a beautiful hummus, Cheyanne! I love creative hummus flavors… avocado, sriracha, and corn?! Mouth is watering over here. And seriously, where is this year going? I can’t even believe we are in June! I hope your week is treating you well, my friend!
I can’t even with your phenomenal food photography!! And now I just wanna dip my FACE into that delicious bowl of guac. UGHHH I LOVEEEE guac!
What a great combination! It looks so yummy 🙂
Yum, I love everything about this, Cheyanne! It’s such a pretty color and I can eat hummus every day. Love the avocado and sriracha in there! I’m am in the peeling the chickpea camp – I use it as a meditative moment in the kitchen! Have a great week!
I want this in my fridge stat!!! I love everything you’ve added…especially Sriracha because…SRIRACHA!!! I eat that with everything. I’m loving that grilled corn addition too…great photos!
SO happy to hear that peeling the chickpeas is optional here! Such a tedious task! I can only imagine how creamy the avocado makes this!! And I hear ya – I’m so sad that we’re halfway done the year. How is that even possible? Is it just me or is time going faster lately!? Cheers Cheyanne!
Peeling of chickpeas? I would have never thought of doing that. Practically, I’m too lazy to even think of doing this. Besides, I believe these skins might have some good things like fiber. So my position – do not peel:) This hummus is amazing, Chey! Besides the delicate flavor, it gives an awesome velvety texture. Give me a huuuuge spoon please:)
Hello Avocado Sriracha Hummus with Grilled Corn, I think I love you. You make hummus look so easy, the one and only time I tried to make it, it was a massive fail lol. I cannot believe it’s already June, this year is rolling rolling rolling on by. I love eating corn during the summer, crisp, bright, and oh so sweet. Have a great week Cheyanne 🙂
This Hummus looks amazing. I love how colorful it is and that there’s avocado in the actual hummus along with pops of grilled sweet corn !! In my humble opinion this is the perfect summertime hummus !! Pinned! Take care
You are rocking the dips lately, this is amazing! The ingredients arranged in the food processor looks like a fancy composed salad 🙂
I certainly can’t resist anything with chickpeas and avocado!! I can eat this stuff every single day and still crave them! Sexy green colour, awesome flavour and beautiful presentation, Chey.
All you had to say was “sriracha” and you had me. But then you said “avocado” and “hummus” and I just about swooned! You know I was totally thinking that it’s been a while since you released one of your famous upgraded hummus recipes… and because we’re besties, you just KNEW. Riiiight? 😉 This hummus is BEYOND gorgeous. Should we eat it or donate it to the Louvre? Oh, alright, we’ll make two batches, donate one and eat the other. 😉 Hope you’re having an awesome Monday, my dear. Love ya!!!! And MISSSS you MORE!!! xoxoxo
So much yum here, Chey! I can’t wait to get on the fresh local corn train!! On peeling those chickpeas… I’ve tried making hummus both ways and comparing that to hummus in the food processor vs vitamix. In the end I found peeling isn’t as necessary if using a vitamix, but I could definitely tell the difference in a food processor. That said, peeling IS tedious!! But if I have time, it IS worth the effort. I love this recipe too.. and make a similar one, sans corn. I gotta get that corn on top! Delicious!
I am all about lazy recipes so I love that you don’t need to peel these chickpeas! Who really has the time for that anyways? So glad you’re on the same page there!
I say peel those suckers (even though it is a TOTAL pain in my behind). Happy that peeling is NOT required for this recipe so thank you for that! How gorgeous is this hummus and, may I add, if food could be a model, then that avocado (slices) on top has got to be one. Seriously. That’s the best looking avocado I have ever seen. I would have no problem eating this entire batch myself. No shame either cause it’s so healthy 😉 Another awesome recipe, Chey! xo
It’s gonna be 4th of July before we know it so we need to savor summer! This hummus is a great way to do that. I’m loving the avocado and the spicy sriracha! And grilled corn is my #1 love — that’s the best topping EVER! Have a wonderful week Cheyanne!
I’ve said it before, but you are truly the hummus queen! Another fabulous hummus creation 🙂 Loving fresh corn right now and especially grilled and with sriracha!
Girl, this has to be the best hummus I’ve ever seen. It’s seriously like you were asking yourself “what would Kelsie want in a hummus recipe” and then you totally delivered on all counts. I was thinking this would be perfect for a Fourth of July party, but really I wouldn’t want to share. I guess I could make a double (quadruple) batch though :). Have a wonderful week, Chey!
So the first thing that strikes me are the colors! Absolutely eating with my eyes first on this one. And the combination of flavors is spectacularly summer! You’ve got me dreaming of sunny days by the pool! Beautiful job once again, my dear! Pinned! Cheers! xoxo
Time seriously needs to slow down just a little bit! But while I internally freak out that it’s flying by, I could use a BIG scoop (or three) of this hummus, it looks divine. And I love that you don’t have to peel the chickpeas in this one, that’s an added bonus! These photos are gorgeous girl!
Corn is one of my FAVORITE summer veggies! Especially grilled corn. And now I have a new way to eat it! I’m a hummus fanatic, and this avocado version seriously looks amazing, Cheyanne! Like I just want to face plant into that entire bowl. Such pretty pictures! And the touch of corn just makes it even more summery and delicious. Pinning this beauty and can’t wait to try! Hope your June is off to a great start!
You’re at it again Chey! Another fabulous hummus recipe! And boy do I love that we don’t have to peel the chickpeas in this one. Woohoo! I have to agree, peeling is totally tedious, but it does make it so incredibly smooth, so that gosh for the avocado!. I loved your fajita hummus, so I know I’m going to love this corn and avo one too. We’ll be getting some fabulous Jersey corn shortly too. So excited. Happy Monday!
You know I’m a fellow hummus addict and I love how super creamy this one is!! Seriously mouthwatering, and that corn – I’m ALL about the grilled corn in summer! And I know you’re right that it’s gonna be Christmas before we know it so I better grab some fast 😉 Summer snacking perfection right here! Also, I LOVE your new blog header design – looks fabulous!! Have a wonderful week! XO