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Avocado Hummus

Avocado Hummus

  • Prep 10min
  • Total10min
  • Servings6

This creamy, mild dip is a perfect combination of hummus and guacamole. Perfect when paired with veggies & Food Should Taste Good™ chips!MORE+LESS-

Ingredients

1

(16 ounce) can garbanzo beans

1

large avocado, peeled and coursely chopped

1

bag Food Should Taste Good™ multigrain tortilla chips

Steps

Hide Images

  • 1

    Place garbanzo beans, avocado and garlic in a blender or food processor.

  • 2

    Add the olive oil a little at a time, until the hummus is well pureed. Add more olive oil, if needed, by the tablespoon to get the consistency just right.

  • 4

    Serve with Food Should Taste Good™ Multigrain chips & enjoy!

Nutrition Information

No nutrition information available for this recipe


Avocado Hummus

Avocado Hummus – Nothing beats a real Guacamole, but this ultra creamy avocado dip is a great alternative for something different! Excellent option when avocados are obscenely expensive to make less go further!

It’s quicker to make and just as delicious in its own right, made with avocados, chickpeas OR yoghurt, lemon, coriander/cilantro, garlic and olive oil. Crack open a beer – snack time is here!


Preparation

Step 1

Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.

Step 2

Transfer hummus to a shallow bowl. Top with pepitas and cilantro and drizzle with more oil.

Step 3

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.

How would you rate Herby Avocado Hummus?

I made this today and it is so good! I did add one fresh seeded jalapeno and a little grated lime rind for a little extra bite, but I will definitely make this again!

Such a great recipe! Made it for my family and everyone loved it so much. I especially loved the extra flavour and crunch the toasted pumpkin seeds on top added! :)

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How to make avocado hummus without tahini

First gather all the ingredients. I buy cooked chickpeas but if you prefer cooking them yourself, then go ahead. I am not sure how much dried chickpeas you will need though. They are processed with olive oil in a food processor.

Then add avocado chunks, lemon juice, pressed garlic, salt, pepper, cumin and pulse again until smooth.

Give it a taste and add more seasoning/oil/lemon juice, if you like.

My suggestion: Serve it as a part of a Cheese Board altogether with Roasted Beet Hummus!

Ingredients

Olive oil – to make this tahini-free avocado hummus I highly recommend using extra virgin olive oil. It is the best one on the market and the healthiest one as well as it is cold-pressed.

Avocado – Make sure to use ripe avocado. It should be soft to touch and when you cut it, the knife should go easily through. The texture would be similar to the texture of a ripe banana (There is a simple trick to determine whether an avocado is ripe inside).

Lemon juice – I always use juice from a fresh lemon to achieve the best flavors and I recommend you do the same. The amount you use may vary though. This will depend on your taste.

Salt, pepper and cumin – I tend to add a pinch of each, mix and taste and add more if needed.

Garlic – One garlic clove is usually enough. If you don’t like garlic, you can omit it completely. I don’t recommend using garlic powder.

What snacks to eat with hummus?

  • Pita bread
  • Veggies – carrots, celery, bell peppers, …
  • Fruits – apples are my favorite. They go so well with all sorts of sweet or savory dips.

Tips for making avocado hummus

  • If you have tahini on hand, feel free to add a little to your hummus.
  • This recipe can be easily adjusted to your liking – you can add more/less garlic (or omit it completely), olive oil, seasoning, ….
  • Cumin is also completely optional here. I don’t use it when I don’t have it on hand.
  • Store in a sealed jar or air-tight container in the fridge.
  • Enjoy as a spread or dip!
  • I love this on a few slices of toasted bread or French baguette. Top it with salmon and arugula and you have a tasty breakfast ready.

Note: This is an old post that has been recently updated with new photos and detailed instructions and tips.


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