Avocado Hummus Recipe
This creamy and delicious Avocado Hummus combines the rich, buttery texture of ripe avocados with the classic chickpea base of traditional hummus. Ready in just 10 minutes, it’s a nutritious and flavorful dip perfect for snacking, entertaining, or adding a fresh twist to your favorite recipes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Ingredients
- 1 15-ounce can cooked chickpeas (drained and rinsed, or 1 ½ cups of cooked chickpeas)
- 2 medium ripe avocados
- 1 clove garlic
- 1-2 tablespoons tahini paste
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin (optional)
Instructions
- Prepare Ingredients: Drain and rinse the chickpeas if canned. Peel and pit the ripe avocados. Peel the garlic clove.
- Blend Base: Add chickpeas, avocado, garlic, tahini paste, salt, lemon juice, olive oil, and ground cumin (if using) into a food processor. Blend until mostly smooth.
- Adjust Consistency: Gradually add cold water, one tablespoon at a time, blending after each addition until your preferred hummus consistency is reached. Continue blending for 3 to 5 minutes for the smoothest texture possible.
- Serve: Spoon the avocado hummus into a serving bowl, spreading it evenly with the back of a spoon. Drizzle with a little olive oil and garnish as desired (such as with paprika, chopped parsley, or sesame seeds).
Notes
- Use ripe avocados to ensure creaminess and the best flavor.
- Adjust garlic and tahini quantities to taste, especially if you prefer a milder or stronger flavor.
- For a thinner consistency, add more cold water or lemon juice gradually.
- This hummus pairs well with fresh veggies, pita bread, or as a spread on sandwiches.
- Store leftovers in an airtight container refrigerated for up to 3 days; the lemon juice helps to prevent browning.
Find it online: https://cheftinaskitchen.com/avocado-hummus-recipe/
