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.
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!
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. SO easy!
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.
MORE DIP RECIPES
First published January, 2016.
- 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
- 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.