Avocado hummus has the smoothest, most velvety consistency, it feels genuinely indulgent when scooping into it. Made with a heritage Lebanese hummus base blended with fresh ripe avocado, it is creamy, rich, and completely plant-based.
It's no secret that homemade hummus is nearly always found in my fridge. It's the most beloved dip in my household, and if you've been here a while, you'll know I've gone well beyond the original flavor, extending into herbs and vegetables as ways to change things up.
Some favorites from the collection include pink beet hummus for something vibrant and earthy, and lemon zest hummus for a bright citrusy twist. This avocado version is the creamiest of them all.
Flavor Profile
Avocado hummus tastes like classic hummus with a buttery, mellow richness layered through it. The avocado softens the tang of the lemon and the nuttiness of the tahini, resulting in something deeply creamy without being heavy.
Subtle, smooth, and completely addictive.
What Makes This Hummus Different
The base is my family's Lebanese hummus recipe; chickpeas, tahini, lemon, garlic, and salt, made the way I grew up eating it.
Avocado is not a traditional Lebanese ingredient, but it folds into the hummus base so naturally that it feels like it always belonged there. The result is a dip that honors the original while taking it somewhere new, and I am down for it!
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
The star is chickpeas - use canned for convenience. Tenderizing is optional but highly encouraged: empty the can into a saucepan, cover with water, bring to a gentle boil, then reduce to low-medium and simmer for 15 minutes. Drain and cool to room temperature before blending. This step makes the difference between a grainy dip and a genuinely smooth one.
Avocado should be ripe - it should give when pressed gently. Underripe avocado will not blend as creamy and the flavor will be flat.
Tahini brings the nutty backbone. Lemon juice adds brightness - fresh only, not bottled. A squeeze of lime is a delicious substitute for lemon if that's what you prefer.
Garlic is always optional but recommended. I use fresh where possible; frozen garlic mince works in a pinch as shown in the ingredient photo.
Blend and Spread
Full instructions are in the recipe card below.
- This step is optional, but I highly recommend softening the canned chickpeas before blending.
- Add all ingredients to a blender. Blend for at least two minutes, scraping down the sides several times, until completely smooth with no chunks.
How to Serve Avocado Hummus
Always finish with a generous drizzle of good quality extra virgin olive oil. Don't be shy, this is how we serve it and it makes all the difference.
I dedicated a whole article discussing what to eat hummus with which covers everything, but in short, this works beautifully as a dip for a quick snack, as a side in bowls and plates, spread on sandwiches and toast, or as part of a platter. Your imagination is the limit 🙂
Janelle's Tips
- Use a ripe avocado. Press gently - it should yield slightly. If it's hard, leave it on the bench another day.
- Blend for longer than you think necessary. Two minutes minimum, scraping down the sides several times.
What I Use to Make This Recipe
I recommend a high-speed blender over a food processor for this recipe. While hummus has traditionally been made in a food processor and absolutely can be, a blender takes avocado hummus to another level, the result is noticeably smoother and silkier, closer to what you'd get from a restaurant.
A food processor can leave a slightly grainy finish, which is perfectly fine. If a blender is what you have, use it here.
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Recipe
Avocado Hummus
Ingredients
- 1½ cups Chickpeas cooked tender
- 1 large Ripe avocado pitted and peeled (~9oz)
- ¼ cup Tahini
- ¼ cup Lemon juice freshly squeezed
- 1 Clove Garlic crushed, optional
- 1-2 tablespoons Chickpea water use as needed
- ½ teaspoon salt or to taste
- Extra virgin olive oil for topping, use as needed
- ¼ teaspoon Cumin powder optional
Instructions
- Tenderize the chickpeas (optional but recommended). Drain the canned chickpeas and add to a saucepan. Cover with water, bring to a gentle boil over high heat, then reduce to low-medium and simmer for 15 minutes. Drain (reserve 2 tablespoons of water) and cool to room temperature.
- Add the chickpeas, avocado, tahini, lemon juice, garlic, salt, and cumin (if using) to a food processor. Blend for at least two minutes, scraping down the sides several times, until completely smooth.
- Adjust the consistency if needed by blending in 1-2 tablespoons of the reserved chickpea water.
- Transfer to a serving bowl, spread with the back of a spoon or spatula, and finish with a generous drizzle of extra virgin olive oil.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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