Avocado Hummus

Creamy, refreshing, versatile, and beautifully green - this twist on a classic hummus is wholesome and easy to make.

Course Appetizer, Condiment, dip

Cuisine Mediterranean, Middle Eastern

Keyword avocado and corn salad, avocado hummus, dip, dips and sauces, easy hummus recipe, green dip, homemade hummus, plant based dip, vegan dip, vegan hummus recipe

Prep Time 5

Blending 10

Total Time 15

Servings

Calories 219.9

Author carleigh

Equipment

High-speed blender or food processor

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

fresh parsley
red pepper flakes
olive oil

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.

Nutrition