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Creamy, vibrant, and packed with flavor, this Avocado Hummus is the dip you didn’t know you needed. It takes everything you love about traditional hummus—smooth chickpeas, tahini, lemon, and garlic—and blends in ripe avocado for a buttery twist that’s impossibly good.
Whether you’re hosting a party or just need a snack that feels a little fancy, this avocado hummus dip is your go-to. Serve it with warm pita, crisp veggies, or spread it on sandwiches for a fresh, zesty upgrade. Once you learn how to make avocado hummus, you’ll never look at regular hummus the same way again.
What Makes This Avocado Hummus Work
This avocado hummus combines the velvety richness of ripe avocado with the classic flavors of chickpeas, tahini, lemon, and garlic. The result is a dip that’s extra creamy, bright, and full of depth. Whether you’re scooping it with pita chips or using it as a sandwich spread, this avocado hummus recipe is the kind of quick, wholesome favorite you’ll come back to again and again.
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.
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 the 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 and Garnish: Spoon into a bowl, drizzle with a little bit of olive oil, and sprinkle with paprika for a simple but 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.
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