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–+ servings

Avocado Hummus Recipe

Overhead landscape photo of avocado hummus topped with charred corn kernels, crumbled cheese, lime wedges and fresh cilantro in a large white serving bowl.
Craving a creamy-dreamy dip that’s equal parts healthy 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!
Author: Cheyanne Holzworth
Total Time: 10 minutes
Prep Time: 10 minutes
0 minutes
Servings: 12 servings

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!
    Overhead landscape photo of avocado hummus topped with charred corn kernels, crumbled cheese, lime wedges and fresh cilantro in a large white serving bowl.

Notes

  1. 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!)
  2. 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.
  3. 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! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 12 servings (about 1/4 cup per serving). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 78kcal    Carbohydrates: 4g    Protein: 1g    Fat: 7g    Saturated Fat: 1g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 4g    Sodium: 5mg    Potassium: 193mg    Fiber: 2g    Sugar: 0.3g    Vitamin A: 129IU    Vitamin C: 5mg    Calcium: 12mg    Iron: 0.4mg
Course: Appetizer, Snack
Cuisine: Mediterranean