- Alyssa Workman
It’s like guacamole meets hummus! In less than 10 minutes, avocado and hummus come together to make a creamy hummus that is irresistible.
This recipe is so delicious that it’s an instant hit in my house! It’s one of those recipes that you can quickly make, is versatile, and pleases the whole family.
I experimented with this recipe to find what ripeness of avocados makes for the best hummus. My preference is to use avocados that are on the riper side. A ripe avocado will have a dark color and feel soft when you give it a small squeeze (but not mushy). If you use an under ripened avocado, the hummus will taste a bit more “greeny.” Honestly though, it’s delicious either way and everybody has their own preference in taste so feel free to experiment yourself!
The trick to getting a super creamy hummus is to peel the chickpeas before putting them in the food processor. Trust me, the extra 5-10 minutes it takes will definitely pay off. There are a couple ways to remove the chickpea skins:
Option 1: Pinch each chickpea between your fingers and the skin will slide off (a bit tedious but definitely gets the job done).
Option 2: Fill a bowl with water, add the chickpeas, rub the chickpeas between your hands, and the skins will float to the top of the water.
How do I choose a good olive oil?
Part of what makes this creamy avocado hummus so great is that it’s packed with healthy fats. An important source of healthy fat is a good quality olive oil. Counterfeit olive oil is a huge problem.
In Dr. Mark Hyman’s book “Food: What the Heck Should I Eat,” he explains that 70 percent of what is sold in America as extra virgin olive oil has been adulterated with lesser-quality oil or something else altogether, like nut or soybean oil.
Authentic extra virgin olive oil is dark green and tastes strongly of olives, maybe even having a bitter taste. Give your olive oil a taste and see what you think! Another tip is to buy olive oil that’s in a dark glass or metal container since light causes olive oil to degrade.
I personally trust and use Kirkland Organic and California Olive Ranch olive oils.
How long does avocado hummus last?
Avocado hummus will last about 3-4 days in the fridge.
How to keep avocado hummus from turning brown
Expect a slight change in color with this avocado hummus because exposure to air causes avocados to turn brown. I didn’t notice as much of a color change compared to guac, but this avocado hummus is best served immediately. Here are a couple tips to help with discoloration:
- Add more lime juice. Citrus naturally contains antioxidants, which works against the oxygen to slow down the browning process.
- Press plastic wrap against the surface of the dip when storing. I do this and then put the lid of my storage container on top of the plastic wrap.
What can I use tahini for besides hummus?
Try making salad dressing, adding it to chicken salad for a nutty flavor, use it as a condiment on a burger, or drizzle it over avocado toast.
What do I eat with avocado hummus?
My favorite way to eat this avocado hummus is with fresh veggies like celery, peppers, cauliflower, or cucumbers. Another idea is warm pita bread or pita chips. Avocado hummus also makes a great spread for sandwiches or wraps.
Prep Time: 5 mins
Cook Time: 2 mins
Total Time: 7 mins
Yield: ~3.5 cups
- 1 15oz can chickpeas, drained and rinsed
- 2 medium sized ripe avocados, halved and pitted (about 5oz each without skin and pit)
- 1 clove garlic, peeled
- ¼ c tahini
- 3 Tbsp lime juice (2 limes)
- 2 Tbsp olive oil
- ½ tsp ground cumin
- 1 ¼ tsp salt
- Drizzle of olive oil
- Cilantro, finely chopped
- Pine nuts (I toasted mine)
- Red pepper flakes
- Pulse the chickpeas in a food processor until they are crumbly.
- Add the remaining ingredients and run the food processor until the hummus mixture is smooth, scraping the sides as necessary (about 1-2 minutes).
- Transfer the avocado hummus to a serving dish and add desired toppings.