Have you ever just wanted the best of both worlds and ended up cramming them into one? That’s what this mash up is. A deliciously creamy blend of avocado dip and hummus makes for one hell of an avocado hummus in minutes!
Since avocados are becoming extremely expensive here in Australia — we’re just about selling our souls for one avocado — this avocado hummus feels like the ultimate in fine dining!
The problem with hummus in this family is that my children aren’t big on the flavour. If you’re children (or surrounding adults) are like mine and love avocado dip, try this for extra protein and nutrition. It beats any store bought dip or mayonnaise on crackers!
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When making any type of hummus, I’ve tried peeling each chickpea in a can, (mental, I know) and I’ve tried leaving their husks on. I’ve even gone the extra mile to soak them over night and boil them for an hour the next day to see what happens. My kitchen becomes some-what of a laboratory when recipe testing….with Beyonce blaring through the speakers with all her single ladies. Now put your hands up.
Honestly, there isn’t much of a difference at all between all of them. Especially when adding the avocado. So the good news is, if you’re looking for a quick fix and a dip in minutes…this is for you! Step away from your chips and proceed into your kitchens. I could sit here and explain how easy this really is, but the pictures speak for themselves ↓
The most important thing to me when making this hummus is to keep all of the traditional flavours of hummus of tahini, lemon and garlic. The avocado just adds extra creaminess and nutrition.
I served our avocado hummus on this fine day with the easy flatbreads I made a couple weeks ago. You can find that recipe here.
Sprinkle with paprika for a finishing touch. I’m thinking I’m liking avocado hummus more than traditional authentic hummus?
No. False alarm. They’re both just as good as each other.
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- 1 (15 oz) can chickpeas, well drained
- 4 tablespoons tahini
- 3-4 tablespoons lemon juice (adjust to your tastes)
- 2 tablespoons olive oil , plus extra to serve
- 2 large cloves garlic , peeled
- Salt
- 2 medium ripe avocados , cored and peeled (13 oz before cored and peeled)
- Paprika for serving
- Flatbreads or Pita bread to serve
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Combine chick peas, tahini, lemon juice, olive oil and garlic in a food processor and process until smooth. Add in 2-3 tablespoons of water if needed to help your processor and process again until smooth and creamy. Season with salt to taste. Add the avocados and process again until creamy and well blended.
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Drizzle with olive oil to serve and top with a light dusting of paprika. Serve with flatbread!
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Laurie says
Excellent! Thank you for the recipe.
Courtney says
Just made this, it tastes amazing! Making the garlic flatbread right now go with it, I can’t wait!
Bethany @ Athletic Avocado says
Yum! This dip is definitely the best of both worlds! You can never go wrong with avocado and hummus!
Jane Worme says
This is the perfect combination! My toddler loves avocado but is less keen on hummus. I cannot wait to give this recipe a go for our lunchtime grazing platter tomorrow!
Thanks for the inspiration. I adore your blog…
Karina says
Haha Siri to the rescue! Wendy it makes me so happy to hear that you ‘get me,’ you know what I mean? Maybe it’s our unique Aussie sense of humour that makes us special 🙂 Thank you for writing this! You’ve just made my day! And just when I’ve been questioning my writing. A million thank you’s Wendy! Xxx
Wendy says
This sounds yum! I laughed at you peeling each chickpea…I don’t like whole chickpeas because of the skin but I’ve never attempted this! The price of avocados is a killer right now apparently because of issues with where they are grown in WA and NZ but prices are supposed to come down soon…I asked Siri. Love your blog, I only subscribe to 3 and one is written by a friend, yours always makes me laugh. I love your writing style.