This avocado hummus is about to become your new favorite dip! It’s a fun twist on the classic, ready in 15 minutes or less.

Avocado hummus on a serving plate, topped with olive oil, fresh parsley, and red pepper flakes.

Before anyone accuses me of trying to rebrand guacamole, I want to reassure you. This avocado hummus still features the classic elements like chickpeas, garlic, and tahini. Avocado is a nice way to make your hummus creamy and beautifully green.

Why You’ll Love This Recipe

  • If you live an oil-free lifestyle, this recipe is a great way to get healthy fats into your system and make your homemade hummus super creamy.
  • Just as regular hummus, it’s super versatile! Perfect for spreading, dipping, or serving with a nourishing meal like my Mediterranean bowls.
  • I promise, this recipe is a crowd pleaser! Great for parties, game nights with friends, or backyard BBQs.
  • Ideal for times when you need something quick and easy. This avocado hummus comes together in 15 minutes or less.

Key Ingredients

Ingredients for avocado hummus laid out and clearly labeled on a white background.
  • Chickpeas are the classic hummus base, adding body and a plant-based source of protein.
  • Avocados make the hummus creamy and give it a fresh, slightly green color. Avocado also contain a suprisingly large amount of fiber!
  • Tahini (sesame paste) brings richness and a subtle nuttiness.
  • Ice cubes are the secret trick to silky-smooth hummus texture.

Hack It!

  • If you’re allergic to sesame or struggling to find tahini at your local store, try this recipe with sunflower seed butter.
  • Like regular hummus, this recipe is easy to customize. Try adding fresh herbs for a hint of freshness or extra spices such as paprika or cumin.
  • Switch up the base and make my edamame hummus! You can also try white beans instead of chickpeas or add avocado to red lentil hummus.
  • Don’t throw away the avocado pits and skins! Save them until you have enough to make natural avocado dye.

How to Make Avocado Hummus

Hummus, chickpeas, tahini, and other ingredients to make avocado hummus added into a high-speed blender.

Step 1: In a food processor or high speed blender, add the chickpeas, avocado, tahini, lemon juice, salt and garlic. 

Freshly blended, green avocado hummus, still in the high-speed blender.

Step 2: Add the ice cubes, and blend until silky. You can add water 1 tablespoon at a time to thin if necessary. 

Avocado hummus spread out on a serving plate.

Step 3: Pour into a serving dish or spread on a platter.

A piece of flatbread being dipped into avocado hummus.

Step 4: Garnish with fresh parsley, olive oil and red pepper flakes, if desired. Enjoy with crackers, flatbread, chips, or crudite. 

Frequently Asked Questions

How do I store avocado hummus?

Store in an airtight container in the fridge for up to 3 days. To keep it from browning, press a piece of plastic wrap directly against the surface before sealing. Alternatively, add some oil on top.

Can I use dry chickpeas instead of canned?

In this economy? Absolutely! This required extra prep, but if you have a pressure cooker, you can cook chickpeas relatively fast.

What is the point of using ice cubes?

Adding ice cubes is an easy way to achieve a velvety-smooth texture. They cool the mixture as it blends, and help the componenst emusify into a creamy and light hummus. Sure, you could take the long route and skin your chickpeas, but who has time for that?

More Plant-Based Chickpea Recipes

If you’re looking for new and exciting ways to eat more veggies, be sure to order PlantYou Scrappy Cooking! Not only will you eat more plants, but you will also reduce your food waste at the same time. With 150+ delicious vegan recipes, the book has you covered for every meal.

A close image of flatbread being dipped into avocado hummus.

The Recipe: Avocado Hummus

Creamy, refreshing, versatile, and beautifully green – this twist on a classic hummus is wholesome and easy to make.
5 from 1 rating
Print Recipe Pin Recipe Leave a Review
Servings: 6
Prep Time: 5 minutes
Blending: 10 minutes
Total Time: 15 minutes

Ingredients

  • 15 oz canned chickpeas, 1 can, drained and rised
  • 2 avocados, ripe, peeled and pitted
  • 3 tbsp tahini
  • 1 lemon, juiced
  • 1 clove garlic
  • ½ tsp salt
  • 2 ice cubes, to create the silky smooth texture

Optional garnish

Equipment

Instructions 

  • In a food processor or high speed blender, add the chickpeas, avocado, tahini, lemon juice, salt and garlic. 
  • Add the ice cubes, and blend until silky. You can add water 1 tablespoon at a time to thin if necessary. 
  • Pour into a serving dish, and garnish with fresh parsley, olive oil and red pepper flakes, if desired. Enjoy with crackers, chips or crudite. 

Notes

  • If you’re allergic to sesame or struggling to find tahini at your local store, try this recipe with sunflower seed butter.
  • Like regular hummus, this recipe is easy to customize. Try adding fresh herbs for a hint of freshness or extra spices such as paprika or cumin.
  • Switch up the base and make my edamame hummus! You can also try white beans instead of chickpeas or add avocado to red lentil hummus.
  • Don’t throw away the avocado pits and skins! Save them until you have enough to make natural avocado dye.
Calories: 219.9kcal, Carbohydrates: 18.7g, Protein: 6.4g, Fat: 15.3g, Saturated Fat: 2.1g, Polyunsaturated Fat: 3.6g, Monounsaturated Fat: 8.4g, Sodium: 398.8mg, Potassium: 488.3mg, Fiber: 8.5g, Sugar: 0.9g, Vitamin A: 117.5IU, Vitamin C: 16.8mg, Calcium: 49.3mg, Iron: 1.7mg
Cuisine: Mediterranean, Middle Eastern
Course: Appetizer, Condiment, dip
Author: carleigh