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You are here: Home / Appetizers / Avocado Hummus

By Karina 12 Comments Filed Under: Appetizers

Avocado Hummus

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A delicious blend of avocado and hummus makes for an incredible dip in minutes!

Have you ever just wanted the best of both worlds and ended up cramming them into one? That’s what this mash up is. Avocado hummus is the ultimate dip perfect for any occasion.

Avocado Hummus served in a white bowl, drizzled with olive oil and topped with 16 whole chickpeas. Whole chickpeas decorate the bottom left corner of the table with corn chips | cafedelites.com

AVOCADO HUMMUS

The problem with plain/regular hummus for most people is the chickpea flavour. But if you love avocado dip, try avocado hummus for extra creamy flavour with the benefits of protein and nutrition. It beats any store bought dip or mayonnaise on crackers!

During years of testing many hummus recipes to get the creamiest texture, I’ve tried peeling each chickpea; tried leaving their husks on; AND tried soaking them over night to see what happens. The best method I have found is boiling them without pre-soaking for only 20 minutes with a pinch of baking soda!  This method plumps them up, softening their husks and makes for the creamiest restaurant-quality hummus!

A corn chip dips into a white bowl full of Avocado Hummus, drizzled with olive oil and topped with whole chickpeas. | cafedelites.com

HOW TO MAKE AVOCADO HUMMUS

First, you’re going to rinse canned chickpeas under cool, running water. Add them to a small pot and boil them as mentioned above until they’re really soft.

While they’re boiling, grab the rest of your ingredients. By the time you’ve finished measuring everything else out, your chickpeas will be nice and soft and ready for processing.

How to make avocado hummus in a collage. Top image: washing chickpeas in a black strainer under cold running water. Bottom image: A spoon holding boiled chickpeas softened, just above a blurred pot full of boiled chickpeas.

Then… simply blend the rest of your ingredients together. SO easy!

Ingredients for avocado hummus in a food processor bowl ready to be blended.

We keep all of those essential flavours that make up hummus like tahini, lemon juice, garlic and cumin in our avocado hummus to make it just as good as the traditional. The avocado just adds extra creaminess and flavour.

Sprinkle with paprika for a finishing touch. You may just love avocado hummus more than traditional authentic hummus! Serve with easy flatbreads, or even tortilla chips made with pita breads or flatbreads.

Avocado Hummus served in a white bowl, drizzled with olive oil and topped with 16 whole chickpeas. Whole chickpeas decorate the bottom left corner of the table with corn chips | cafedelites.com

MORE DIP RECIPES

Classic Hummus
Queso (Mexican Cheese Dip)
Buffalo Chicken Dip
Spinach Artichoke Dip with Bacon
Easy Satay Dipping Sauce

First published January, 2016.

Avocado Hummus served in a white bowl, drizzled with olive oil and topped with 16 whole chickpeas. Whole chickpeas decorate the bottom left corner of the table with corn chips | cafedelites.com

Avocado Hummus

Have you ever just wanted the best of both worlds in a dip and ended up cramming them into one? That's what this is! Creamy avocado meets hummus makes for incredible avocado hummus in minutes!
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Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Serves: 6 - 8 people

Ingredients

  • 15 oz (425) can 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
  • cracked black pepper, to taste
  • 1 medium ripe avocado, cored and peeled
  • 2 tablespoons ice cold water
  • pinch of 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.
    (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.)
  • 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.

Nutrition

Calories: 254kcal | Carbohydrates: 21g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Fiber: 8g | Sugar: 4g
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Reader Interactions

Comments

  1. Abby says

    May 27, 2020 at 2:43 pm

    Hi, do I also use the same technique in boiling canned chickpeas as fresh chickpeas?

    Reply
    • Karina says

      May 27, 2020 at 9:24 pm

      Yes that’s correct

      Reply
  2. Lidia Kobal says

    May 27, 2020 at 1:42 pm

    I got it, I will make the homos and then before use in it I will add the avocado.
    I love all your recipes, it’s how I cook. Getting the ideas, you are brilliant.
    Thank you

    Reply
  3. Lidia Kobal says

    May 27, 2020 at 1:34 pm

    How long can you keep this dip? Cause of the avocado?

    Reply
  4. Mariana says

    May 26, 2020 at 10:32 am

    Will it keep in the fridge? Or does the avocado in it start oxidizing?

    Reply
    • Karina says

      May 26, 2020 at 8:31 pm

      Hi Mariana, no it doesn’t last in the fridge unfortunately. Best made and served fresh.

      Reply
  5. Laurie says

    May 24, 2016 at 11:32 am

    Excellent! Thank you for the recipe.

    Reply
  6. Courtney says

    April 04, 2016 at 7:38 am

    5 stars
    Just made this, it tastes amazing! Making the garlic flatbread right now go with it, I can’t wait!

    Reply
  7. Bethany @ Athletic Avocado says

    February 11, 2016 at 4:07 am

    Yum! This dip is definitely the best of both worlds! You can never go wrong with avocado and hummus!

    Reply
  8. Jane Worme says

    February 10, 2016 at 11:27 am

    5 stars
    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…

    Reply
  9. Wendy says

    February 10, 2016 at 10:42 am

    5 stars
    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.

    Reply
    • Karina says

      February 10, 2016 at 10:47 am

      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

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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