Avocado Hummus

Name: Avocado Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 ripe avocado; 2 cups cooked or canned chickpeas; 2 garlic cloves; 2 tbsp tahini; 4 tbsp extra virgin olive oil; ⅓ large lemon; 2 ice cubes; Splash of ice cold water; Sea salt to taste; Red chili flakes; Extra virgin olive oil

Ingredients for Hummus and Avocado dip

Avocado is added to put a spin on the classic Hummus. Make sure to use a ripe avocado for its creamy texture

Chickpeas, are the main star in making Hummus. You can use canned or dried chickpeas that have been soaked and cooked

Tahini one of the key ingredients and important for the overall texture and flavour profile of the hummus. Make sure to check the label to ensure that sesame is the only ingredient

Lemon to provide some freshness and acidity to the dish. you can also use lime juice

Garlic cloves, I like to add 2 cloves however if you are a garlic lover, feel free to add more

Extra virgin olive oil adds to the silkiness and a good drizzle is needed for garnish.

How to Peel Chickpeas Quickly

To make your hummus extra creamy, the key is to peel your chickpeas. I have to admit I don’t do this every single time I make it, however, when I do have a little extra time and add this step, it turns out soooo much smoother and creamier.

Here I've shared my technique on my classic hummus recipe to speed up this process.

How to Make this Avocado Hummus recipe

Time needed: 10 minutes.

Add ingredients to food processor/blender
Add in cooked chickpeas, garlic, tahini, extra virgin olive oil, salt, lemon juice, and the peeled and pitted avocado.
Blend
Until a purée is formed. If the mixture is too thick, add the ice cubes and a splash of ice-cold water and blend again. This will help it get nice and smooth.
Serve and garnish
Serve in a bowl and with a spoon create a well or dipped design on the top. Sprinkle over some red chili flakes and a drizzle of extra virgin olive oil. Serve alongside crispy pita chips and some chopped veggie sticks and enjoy!

Tips for easy Avocado Hummus

Make sure to use a ripe avocado as this will help create a super creamy texture

When blending, be sure to add a couple of ice cubes, I’ve found that this helps in making the hummus more creamy. Start with 2 and add more if needed as its always easier to add something in, than if you’ve added too much

Adding a splash of cold ice water helps with the blending process

If you are using canned chickpeas, use the liquid in the can instead of water as it gives extra flavour. Also if they are on the harder side with a bite to them, I’d still recommend cooking them first with baking soda to soften and so skins will easily peel off

FAQs

Does avocado hummus turn brown?

Surprisingly it keeps quite well and doesn't change colour as fast as guacamole unless it's left out for too long. As there is lemon juice and olive oil in the mixture, this helps sustain its colour but it won't remain as bright green. If does need to be kept in the fridge in an air tight container.

Is avocado hummus healthy?

This recipe for Avocado Hummus is made with whole foods with nutrients and healthy fats. The chickpeas are high in protein with thw avocado, tahini, and olive oil including healthy fats.

How long does avocado hummus last?

If kept in an air-tight container in the fridge, it can last 4-5 days.

For a perfect quick snack, I like to make a rick cracker, topped with some avocado hummus, chickpeas, pickled onions, and everything bagel seasoning. Just yum!