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Some days call for classic hummus. Other days call for something a little greener, creamier, and honestly harder to stop eating. This Avocado Hummus is what happens when your favourite dip gets a glow up without losing its chickpea soul.
It’s smooth, fresh, and balanced, with the avocado adding richness instead of overpowering everything else. Whether you’re scooping it with warm pita, spreading it on toast, or eating it straight from the bowl with a spoon, this one earns its place in your snack rotation fast.
What Makes This Recipe So Good (And Worth Repeating)
- Avocado adds creaminess, not gimmicks: The avocado blends seamlessly into the chickpeas, giving the hummus a silky texture without turning it into guacamole in disguise.
- Still tastes like hummus, just better: Tahini, garlic, lemon, and olive oil keep this grounded in classic hummus flavour while the avocado rounds everything out.
- Fresh and vibrant without being sharp: The balance of lemon juice and avocado keeps the dip bright but mellow, making it easy to pair with just about anything.
- Blends smooth without loads of oil: The natural fats from avocado mean you get ultra creamy results without drowning the hummus in extra olive oil.
What Goes Into Avocado Hummus
This avocado hummus comes together with just a handful of pantry staples and a perfectly ripe avocado. Everything blends into a smooth, creamy dip that’s full of flavor and easy to customize.
- Chickpeas: The hearty base of traditional hummus, chickpeas give this dip its classic texture and earthy flavor.
- Tahini: Adds that signature nutty richness and helps emulsify the dip for a silky finish.
- Avocado: Ripe avocado makes this hummus extra creamy and adds a boost of healthy fats.
- Lemon Juice: Brightens the dip and balances the richness with a zesty, fresh flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Add Ins And Swaps (If You’re Feeling Extra)
Once you’ve nailed the base, this avocado hummus is basically begging to be customised.
- Charred Corn Kernels: Adds sweetness and a subtle smokiness that makes the hummus feel summery and snack board worthy.
- Roasted Green Onion: Milder than raw onion with a soft savoury edge that blends beautifully into the dip.
- White Miso Paste: A small spoon adds savoury umami and extra richness without tasting overtly Japanese.
- Toasted Pumpkin Seeds: Blend a small handful in or sprinkle on top for nuttiness and texture contrast.
How To Make Avocado Hummus
- Soften the Chickpeas: Add chickpeas to a pot, cover with water, and stir in baking soda. Bring to a boil, then reduce to medium-high and cook until soft.
- Rinse and Drain: Drain the chickpeas using a fine mesh strainer and rinse under cool running water for about 20 seconds, until the water runs clear.
- Blend Base: Transfer the chickpeas to a food processor. Add the tahini, lemon juice, olive oil, garlic, cumin, salt, pepper, and avocado. Blend until mostly smooth.
- Add Water and Blend Again: With the food processor running, drizzle in the ice cold water. Continue processing until the hummus is silky smooth and creamy.
- Adjust the Flavor: Taste and tweak the seasoning if needed. Add more salt, cumin, or lemon juice.
- Serve: Spoon into bowl, drizzle with olive oil, and sprinkle with paprika for beautiful finish.
This avocado hummus is incredibly versatile and works with just about anything you’d normally pair with a dip. Serve it with a Buttery Garlic Naan Bread, crunchy vegetable sticks, or Flour Tortillas for a simple snack or party platter.
It’s also perfect as a sandwich spread, a topping for grain bowls, or dolloped onto Grilled Chicken Caprese With Buffalo Mozzarella or roasted veggies. However you serve it, this creamy, zesty dip adds a fresh twist to any meal.
Pro Tips For Extra Smooth, Extra Good Hummus
- Use a fully ripe avocado for the creamiest texture and best flavour. Underripe avocados make the hummus dull and thick.
- Blend the chickpeas and tahini first before adding avocado if you want an ultra smooth finish.
- Cold water is the secret to fluffy hummus. Add it slowly while blending until the texture loosens and lightens.
- Taste after blending, not before. Avocado can mellow flavours, so a final squeeze of lemon or pinch of salt can make all the difference.
Recipe FAQ’s
Yes, but boiling them with baking soda helps achieve a smoother texture. It softens the skins, which makes the hummus extra creamy.
The lemon juice in the recipe helps prevent browning, but for best color and flavor, enjoy the hummus within 1–2 days and store it in an airtight container with plastic wrap pressed against the surface.
Yes, but the flavor will be slightly different. You can substitute with plain Greek yogurt or nut butter, though it won’t have the same classic hummus taste.
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Avocado Hummus
Ingredients
- 15 ounces chickpeas drained, or 1 1/2 cups cooked chickpeas
- 1/2 teaspoon baking soda for canned chickpeas only
- 1/4 cup tahini
- 3 tablespoons lemon juice adjust to your tastes
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt to taste
- 1 pinch cracked pepper to taste
- 1 medium avocado ripe, cored and peeled
- 2 tablespoons water ice cold
- 1 pinch paprika for serving
Instructions
- Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
- Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
- Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt, pepper and avocado. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl. Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy.
- Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
- To serve, drizzle with olove oil and sprinkle with a light dusting of paprika.
Notes
- Don’t forget to boil them without pre-soaking and add a pinch of baking soda for the smoothest results!
- If your hummus is too thick if using a thick tahini, blend 1-2 extra tablespoons of cold water into your hummus until reaching your desired consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
I would love to try this.. can it be frozen?
Many thanks