This post may include affiliate links. Thank you for your support.
Craving a creamy-dreamy dip that’s equal parts light and satisfying? Look no further than my avocado hummus. This vibrant fusion of smooth avocado and traditional hummus ingredients like chickpeas offers the best of both worlds – creamy richness and savory deliciousness. If you’ve been searching for a hummus recipe with avocado that’s quick, easy, and full of delightful flavor, you’ve found your perfect match!
“You nailed this hummus. I love the colors and each of those flavor individually are incredible so together they’re insanely delicious. High five it is right on the no peel part – SCORE! Thanks!!”
– CINDY
Update: This recipe was originally published in June 2017. I made updates to include more information about making the very best, ultra creamy, spicy avocado hummus at home.
Hi, friends! Today we are going to celebrate avocados 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 food loving souls!
Table of Contents
- About this avocado hummus recipe
- What is hummus avocado?
- Ingredients for avocado hummus (and what they bring to the table)
- How to make hummus with avocado
- FAQs: frequently asked questions
- Can I use frozen avocado for avocado hummus?
- What can I use instead of chickpeas?
- What is the secret to the best, creamy hummus with avocado?
- Can I make this hummus recipe without tahini?
- Do you need to peel chickpeas before making guacamole hummus?
- Can I add other flavors to avocado hummus?
- How do I prevent my avocado hummus from turning brown?
- Serving this hummus and avocado recipe
- Storing leftovers
- More green hummus recipes!
- Avocado Hummus Recipe
About this avocado hummus recipe
Meet your new favorite snack for every occasion. This spicy hummus recipe is a two-for-one—essentially, it’s 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!
Looking for more homemade hummuses? I GOT you! Be sure to check these fan-favorite recipes next: Hummus with Roasted Carrots, Cucumber with Hummus, Spicy Hummus, Sweet Hummus, and Loaded Chicken Hummus Bowl.
Why this recipe is a winner!
- Creamy, Flavorful Fusion. This recipe blends the creamy richness of avocado with the savory flavors of traditional hummus ingredients like chickpeas and tahini. The result is a luxuriously smooth dip that’s as satisfying as it is delicious.
- Simple and Quick to Make. No need for complex ingredients or hours of preparation. With just a few pantry staples and a food processor, you can make this hummus recipe with avocado in under 10 minutes.
- Wholesome Ingredients. Packed with heart-healthy fats from avocado and protein and fiber from chickpeas, this avocado chickpea dip is a delightful snack that nourishes your body without compromising on flavor.
- Versatile and Customizable. Whether you prefer it spicy, herby, or topped with charred corn, this hummus and avocado recipe is easily adaptable to suit your taste preferences.
- Perfect for Any Occasion. From a casual snack to a party appetizer, this recipe is perfect for any gathering, offering both flavor and a healthier alternative to traditional cheese-heavy dips.
Ingredients for avocado hummus (and what they bring to the table)
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.
If heart-healthy, rich, and creamy avocados are on sale at the store, grab some extra and put them to good use in these recipes next: Cucumber Avocado Salad, Green Goddess Dressing, and Avocado Butter Spread.
Recipe variations
- Extra Spicy Avocado Hummus. If you prefer fiery heat, add a chopped jalapeño to the food processor. And for extra heat, drizzle with your favorite hot sauce or garnish with pickled jalapenos before serving.
- Lemon Basil Avocado Hummus. For a refreshing, summer-inspired variation, add 1/4 cup of fresh basil leaves and an extra squeeze of lemon juice to the food processor. Adjust the salt to taste and garnish with additional basil leaves before serving.
- Roasted Garlic Hummus with Avocado. Bring richness and sweet, caramelized garlic flavor to the hummus party by adding in a few cloves of roasted garlic to the food processor.
- Loaded Guacamole Hummus. If you’re looking for a chunky fiesta of flavors, add 1/4 cup diced tomatoes, 2 tablespoons diced onions, and 2 tablespoons chopped cilantro to the blended hummus and stir to combine.
- Herb-Infused Hummus Avocado. Transform your dip into a sophisticated spread with a refreshing herbal punch by adding your favorite fresh herbs like parsley, basil, scallions, chives, and/or cilantro.
Expert tips for the most success!
- Use Ripe, But Not Overripe, Avocados. The key to creamy avocado hummus is a perfectly ripe avocado. Look for an avocado that gives slightly under gentle pressure but isn’t mushy. Pro Tip: If your avocado is hard, place it in a paper bag with an apple or banana for to speed up the ripening process.
- Don’t Skip the Lime Juice. The acidity of fresh lime juice is essential for balancing the richness of the avocado and chickpeas.
- Use High-Quality Tahini. Tahini is a central ingredient that gives hummus that signature richness and nutty flavor. But, not all tahini is created equal. Look for a brand of tahini made from just roasted sesame seeds for the best flavor.
- Enhance Flavor with Fresh Garlic. Garlic powder is fine in a pinch, but if you’re looking for that signature savory, aromatic flavor found in hummus, you’ll need to use the real stuff.
- Soften Canned Chickpeas for the Silkiest Texture. Chickpeas need to be soft to blend smoothly into the hummus, and canned chickpeas can sometimes be a bit tough straight from the can. For the smoothest texture, be sure to follow step one in the recipe and microwave them for 30-60 seconds or heat them in a pot on the stovetop before preparing this hummus recipe.
- Season Generously, But Taste As You Go. Be sure to taste your hummus after blending, and adjust seasonings as needed. If it tastes bland or flat, it probably needs a little more kosher salt or lime juice.
- Serve with Toppings for Extra Flair. Remember, you eat with your eyes first, so I highly recommend toping your avocado hummus with toppings of some kind. Whether it’s a sprinkle of paprika, a drizzle of olive oil, or generous scattering of charred corn kernels, crumbled cheese, and fresh cilantro or parsley to really take both the flavor and presentation to the next level of yum.
Step by step photos: making this recipe at home
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!
FAQs: frequently asked questions
Can I use frozen avocado for avocado hummus?
Yes, you can absolutely use frozen avocado! Just make sure to thaw it completely before blending into the chickpea dip. Frozen avocado can be a great time-saver, especially if fresh ones aren’t available or you want to stock up.
What can I use instead of chickpeas?
Feel free to experiment with other beans, such as white beans, black beans, or even shelled edamame as a base. Each bean variety will still give you a creamy, dip-like texture, although they will alter the flavor profile of your hummus.
What is the secret to the best, creamy hummus with avocado?
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 hummus recipe without tahini?
Absolutely, you can make avocado hummus without tahini. If you don’t have tahini or prefer not to use it, you can substitute an equal amount of Greek yogurt for creaminess. However, please note that the tahini does add a distinct nutty flavor, so your hummus will taste slightly different.
Do you need to peel chickpeas before making guacamole hummus?
Peeling chickpeas seems to be a controversial subject when it comes to making “the best” 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. (see above for more information).
Overcooking the chickpeas will help create the smoothest avocado hummus possible. And if you’re looking for even smoother hummus, add a little baking soda to the chickpeas before microwaving them. The baking soda helps breakdown the chickpea skins even more.
Take away: It’s not mandatory to remove the skins from canned chickpeas of extra smooth, ultra creamy hummus – as long as you overcook the canned chickpeas.
Can I add other flavors to avocado hummus?
You sure can! Feel free to get creative and create a flavor combination you love. Try adding roasted garlic, sun-dried tomatoes, or even roasted red peppers. Or experiment with fresh herbs, like basil and chives. Or make it a loaded guac hummus by adding tomatoes, red onions, and plenty of cilantro.
How do I prevent my avocado hummus from turning brown?
To keep your hummus avocado from oxidizing and browning, be sure to a squeeze of lime juice, which helps preserve the green color. You can also drizzle a bit of olive oil over the top of the dip before serving to create barrier that prevents air exposure. And be sure to check the storage section for properly storing your hummus.
Silky smooth, ultra creamy and rocking all the healthy vibes, this hummus recipe with avocado is downright delicious. Whether you serve it as a snack, appetizer, or as a spread on sandwiches and wraps, I pinkie-promise this dip will win your hearts (and your tummies)!
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More green hummus recipes!
Avocado Hummus Recipe
Equipment
- 1 Food Processor or High-Speed Blender
Ingredients
- 1 (16 ounce) can Cooked Chickpeas – do not drain or rinse!
- 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 to 2 tsp Sriracha Powder, Chili Powder OR Ground Cayenne (SEE NOTES)
- ½ tsp Ground Cumin
- to taste Kosher Salt and Ground Black Pepper
- Optional Toppings: Pico de Gallo Olive Oil or Avocado Oil, Charred Corn, Cilantro, Pepitas, Microgreens, Crumbled Feta or Cojita
Instructions
- Cook Chickpeas and Garlic: Dump the can of chickpeas or cannellini beans and its liquid into a microwave-safe bowl. Add the peeled cloves of garlic. Place the bowl in the microwave and heat on high power for 4-6 minutes, or until the beans are very soft. Drain chickpeas, reserving all the liquid. Set beans aside. (Note: This step is optional, however it is one of the keys to creating a super smooth dip. Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)
- Start the Hummus: To the bowl of a food processor or high-speed blender, add the garlic, tahini, lime juice, and ¾ teaspoon salt. Cover the bowl and process until the mixture is well blended, stopping to scrape down the bottom and sides of the bowl as necessary.
- Add the Chickpeas and Cilantro: Add the chickpeas and the cilantro to the processor. Cover and process until the mixture is very smooth, about 2 minutes. Use a rubber spatula to scrape down the sides and the bottom of the bowl again. Then, cover and process the mixture for 1 additional minute
- Add the Avocado and Spices: Add the avocado, sriracha powder and cumin. Continue to process until the mixture is thick, smooth and super creamy.
- Adjust the Hummus to Taste: Taste the hummus and adjust for seasonings with salt, pepper, lime juice, cumin and/or sriracha powder. If the dip is too thick, add ICE COLD water, 1 tablespoon at a time, with the processor running. Continue to add water until desired consistency is achieved.
- Serve Avocado Hummus: Transfer the hummus avocado to a serving bowl. Drizzle with olive oil if desired and 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. If you prefer to do this on the stovetop, here’s how:
- 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.
- Recipe Yield: Approximately 3 Cups
-
Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
-
Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Kindly, do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.
Mia
I can eat this stuff every single day and still crave it! Sexy green colour, awesome flavour and beautiful presentation.
Annie
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 this is awesome.
Simone
I love everything about this. Sriracha, hummus, avocado, grilled corn… yes please! So creamy and delicious.
Palmer
You are truly the hummus queen! Another fabulous hummus creation 🙂 Loving fresh corn right now and especially grilled and with sriracha! Excellent!!
Cindy
You nailed this hummus. I love the colors and each of those flavor individually are incredible so together they’re insanely delicious. High five it is right on the no peel part – SCORE! Thanks!!
Kelsie | the itsy-bitsy kitchen
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!