Smooth and creamy hummus loaded with avocado, herbs, garlic, and lemon. This HEALTHY and TASTY appetizer is packed full of nutrients and healthy fats. It makes a delicious dip served with a side of veggies, thin pretzels or pita chips. Avocado + Hummus is probably the most delicious ingenious food combos yet! The classic smooth and creamy hummus paired with the all-mighty super nutritious avocado is too much for my tiny heart to handle. Being middle eastern, hummus was staple growing up and was used on a daily basis from dipping to spreading in sandwiches or simply served as a side to any rice or bread dish.
Now, with the addition of avocado, you can enjoy hummus even more GUILT FREE. We’ve made the recipe a little healthier and accessible by opting out of tahini and replacing it with Greek yogurt. If you’re a tahini lover, no worries, simply replace the yogurt back with tahini and you’re good to go! If not, use Greek yogurt, European Style yogurt, Sour-cream OR your favorite nutter butter!
How To Make Avocado Hummus
To make avocado hummus you will need a few basic ingredients and a few add-in ingredients that can be customized to your taste! To make avocado hummus you will need:
Chickpeas (aka garbanzo beans): We like to use canned chickpeas because they are cheap, cooked to perfection and save us so much time!
Avocado: The riper the better! For this recipe, you will need 1 medium-large avocado or 2 mini avocados. This will produce a perfect balance of chickpea and avocado flavor. If you’d like the avocado to stand out more, go ahead and use 2 medium avocados or 3 mini avocados but be sure to double the lemon juice as well.
CIlantro: The cilantro is completely optional but highly recommended! It adds a delicious kick to the hummus. It can be replaced with parsley, arugula, or your favorite greens to make a green goddess avocado hummus.
Greek Yogurt: This breaks all Middle Eastern hummus rules and I’m sure this will be frowned upon by my mother but a few years back I discovered that Greek yogurt makes a delicious substitution for tahini sauce. It’s healthy light and delicious. With that being said, you can also use Tahini sauce if you’d like to go the traiditonal route or replace the Greek yogurt with Sour-cream or your favorite nut butter.
Lemon or lime juice: Freshly squeezed lemon juice is preferred but if you only have jarred lemon, that will also work!
Olive oil: Please don’t replace this with another type of oil. Olive oil is super nutritious and adds a depth of flavor to the hummus. It is also used for drizzling. Generously that is!
Spices: Salt + black pepper + a dash of cumin! If you don’t have cumin on hand, don’t stress it. Skip it for now but be sure to try it next time!
The Next step is Quick and Easy!
Simply add all the ingredients to a food processor and plus for about 2 minutes or until creamy! Serve with a side of pita chips, thin pretzels, carrots or celery. This hummus is also great in sandwiches as a replacement to mayo or on salads.
Healthy Avocado Hummus
Smooth and creamy hummus loaded with avocado, herbs (cilantro), garlic, and lemon. This HEALTHY and TASTY appetizer is packed full of nutrition and healthy fats. It makes a delicious dip served with a side of veggies, thin pretzels or pita chips.
- 1 15-ounce can chickpeas (garbanzo beans) drained and rinsed
- 1 ripe medium-large avocado or 2 mini avocados
- ¼ cup cilantro, leaves and stems optional
- 3 Tablespoons Greek yogurt or Tahini, or sour-cream
- 2 cloves garlic
- 2 Tablespoons fresh lemon juice or lime
- 2 Tablespoons olive oil
- 1/2 Teaspoon cumin
- 1/2 Teaspoon salt
- dash freshly ground pepper
In the bowl of a food processor, combine all the ingredients and process for 1 minute. Scrape sides and bottom of the bowl, and process until thick and smooth; 1 to 2 minutes.
If hummus is too thick, slowly add in 1-2 tablespoons of water until you reach the perfect desired consistency. Taste for salt and adjust as needed.
Serve hummus with a drizzle of olive oil and dash of red pepper flakes or paprika. Serve with pita chips, thin pretzels or veggies.
To Store: Transfer leftover hummus to an airtight container, drizzled with olive oil, and refrigerate up to one week.
To make the hummus spicy: Add one jalapeno to the mixture before processing, seeded or de-seeded depending on how spicy you want the hummus!
To cook your own chickpeas: Add 1 cup of dried chickpeas and 1/2 teaspoon baking soda to a medium pot of boiling water and cook over medium heat for 1 to 1.5 hours or until mushy. Cool and drain before using.
Additional options: Replace cilantro with parsley or arugula.