Creamy and rich avocado hummus is the perfect snack or dip. Made with ripe avocados, chickpeas, tahini, spices, and a splash of lime juice, this recipe is like hummus and guacamole all in one!
Avocado hummus is a great snack or dip paired with pita chips, tortilla chips, or veggies. You can also use it as a spread on tortas or deli sandwiches. It comes together in only 5 minutes and is perfect for entertaining.
Made with staple ingredients, this recipe is also healthy and budget-friendly. It combines the traditional flavors of garlic and tahini found in regular hummus with a Mexican twist of cumin and avocado that you’d typically find in guacamole.
- Avocados: Two ripe avocados add just the right amount of creamy avocado flavor. Make sure they’re ripe and ready to eat so they blend easily.
- Chickpeas: I used canned chickpeas that were drained and well-rinsed. You can also cook your own chickpeas.
- Olive oil: I used extra virgin olive oil for blending and more drizzled as a topping for a light taste.
- Tahini: This ingredient is used in traditional hummus recipes. I used unsalted tahini, but you can use a flavored variety.
- Lime juice: Freshly squeezed lime juice adds the right amount of citrus and brings together the flavors of avocados with traditional hummus ingredients.
- Seasonings: I used a combination of kosher salt, black pepper, and ground cumin for a Mexican twist.
- Ice cubes: I found this trick online of blending in a few ice cubes and tried it for myself when recipe testing. It definitely helped give the hummus a more creamy texture and blend everything together!
How to Make Avocado Hummus
Start by pulsing together tahini, chickpeas, olive oil, kosher salt, black pepper, and cumin in a food processor until it’s completely smooth. This will take a few minutes, so make sure to pause and scrape the sides as needed.
Add avocados, lime juice, and ice cubes into the mixture and continue pulsing until all the ingredients are fully incorporated and the texture is smooth and creamy.
That’s it! You can taste and add more salt if needed.
Serve in a large bowl and garnish with more olive oil, crushed red pepper flakes, and chopped cilantro.
- To keep the avocado hummus from browning, cover it completely with plastic wrap that’s pressed directly on the surface to prevent any exposure to air. This trick works well for guacamole, too!
- Like the avocado addition, but don’t want to make the whole recipe from scratch? Blend in the avocado, lime juice, and cumin with a container of store-bought garlic hummus!
Adding toppings will give your avocado hummus even more flavor. I like to use the following:
- Extra virgin olive oil
- Crushed red pepper flakes
- Chopped cilantro
Food processor. I use this food processor all the time. It makes recipes like this super quick and easy.
Mixing/serving bowls. These glass mixing bowls are also great for serving and storing.
To store, press plastic wrap directly on top of the avocado hummus so it touches the dip all over. Then cover it with a storage container lid and refrigerate for up to 3 days. This helps minimize oxidation and keeps the hummus from turning brown.
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 ½ tablespoons tahini
- 2 tablespoons olive oil, plus more for topping
- 2 cloves garlic
- 1 ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
- 2 ripe avocados
- 2 ice cubes
- 2 tablespoons lime juice (about 1 lime)
- Optional toppings: Crushed red pepper flakes and chopped cilantro
- Pulse the chickpeas, tahini, olive oil, salt, pepper, and cumin in a food processor until it’s completely smooth, about 2-3 minutes.
- Add the avocado, ice cubes, and lime juice and continue to blend until its completely smooth and creamy.
- Serve topped with an additional drizzle of olive oil, crushed red pepper flakes, and chopped cilantro. Serve with pita chips, tortilla chips, or veggies.
Photography by Ashley McLaughlin.