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Why have avocado dip and hummus dip when you could have avocado hummus? This creamy hybrid recipe will most definitely become your new favourite dip!
For those of you who want to have your cake and eat it to, we have gone ahead and brought you the best of both worlds with this delightfully smooth avocado hummus dip.
AVOCADO HUMMUS
Surprisingly, not everyone loves the flavour of regular hummus. This can have a lot to do with the overpowering taste of the tahini and chickpeas, or a combination of both. Avocado hummus is the perfect alternative, with the avocado providing a delightfully smooth texture and a subtle nuttiness that masks the intensity of other flavours.
Through years of trial and error, I believe I have finally nailed the perfect consistency. Like our classic hummus recipe, this avocado hummus is velvety smooth thanks to a special technique that helps to plump the chickpeas while softening their husks during the preparation process.
I’ve tried peeling each chickpea; tried leaving their husks on, and I’ve tried soaking them over night to see what happens. All to no prevail!
The most effective method I’ve found is to boil them without pre-soaking for only 20 minutes with a pinch of baking soda! You can thank me later!
IS AVOCADO AND HUMMUS GOOD FOR YOU?
While this avocado hummus recipe is worth trying for the flavour alone, it is also jam-packed full of nutrients including a generous amount of protein and plenty of healthy fats and carbohydrates. Paired with fried tortilla chips, avocado hummus makes for a super healthy snack without skimping on flavour.
If you’re prioritising flavour over fitness, you could also lather slices of our artisan bread with avocado hummus or even spread it across a flour tortilla, filled with our crispy cilantro lime chicken for a healthy Mexican wrap.
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.
Then… simply blend the rest of your ingredients together in a food processor. Way too easy!
We keep all of those essential flavours that make up hummus like tahini, lemon juice, garlic and cumin to make sure we don’t divert too far from those signature hummus flavours. Although, they are dialed back significantly thanks to the creamy, nuttiness of the avocado.
As a finishing touch, pop your avocado hummus into an aesthetic serving bowl, drizzle with olive oil and sprinkle with paprika. Slice up some pieces of easy garlic flat bread and serve to your friends – or enjoy as a cheeky girl dinner – whatever floats your boat! You may just love this recipe more than the original.
FAQ’S
Hummus can dry out when frozen, so to prevent this, make sure to drizzle some olive oil over the surface of the hummus before freezing in an airtight container. It can be frozen for up to 4 months.
Homemade avocado hummus should be eaten within 3-4 days.
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.
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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