Avocado Hummus is a gluten-free, vegan Mediterranean dip loaded with the goodness of avocado and chickpeas. Avocado hummus is the creamiest dip you’ll ever come across. A healthy, bright-green dip with good fats from avocados, protein from sesame seeds and chickpeas.
Avocado Hummus is a beautiful marriage between the regular chickpea hummus (see recipe) and guacamole. It looks like guacamole has the texture of hummus and tastes like green goodness. It involves preparing hummus the traditional way and then giving it a buttery twist with ripe, succulent avocadoes. It can be served with any kind of chips, veggie sticks, pita bread or even as a sandwich spread.
When it comes to dips, it’s hard to find one that’s both healthy and delicious. Avocado hummus is a guilt-free dip that you can actually afford to indulge in (and in large quantities)
- Suitable for diabetics
- Low Carb
- Dairy-free (Vegan)
- High Protein (Keto)
- Rich in Good Fats
- Suitable for most diets (keto/paleo friendly/gluten-free)
Ingredients For Avocado Hummus:
Chickpeas – The regular large size white chickpeas (chana) are used for making this hummus. Soak them for six hours and then pressure cook with a pinch of salt for 3 whistles or until really, really tender and soft. Remove the skin and use them for making hummus. Canned chickpeas are perfect as well for making hummus.
Tahini Paste – The tahini or the sesame seed paste is a must-have ingredient for making hummus. Canned tahini paste is readily available in most supermarkets or can be purchased via online stores as well. Use white sesame seeds if tahini isn’t accessible (alternatives mentioned at the end of this post if you don’t like the taste of tahini).
Avocados – Ripe and buttery avocados are the star of this dish. Scoop out the flesh (perfectly ripe avocados have greenish to brown skin, the flesh is green in color and not tough when pressed, if there are any overripe or brownish bits in the flesh, get rid of them and use only the good part) and use it for making the dip.
Garlic – What’s a good dip without garlic anyway? Add 3-4 cloves of garlic and increase the quantity if you want a stronger garlic flavor
Extra Virgin Olive Oil – A good quality of cold pressed EVOO is the secret to any great salad or dip (it really makes the difference in the taste of the dip).
A good blender, this avocado dip is all about that smooth texture.
Can you freeze avocado hummus?
You can freeze the avocado hummus for 1 – 2 months in a freezer friendly ziplock bags or airtight container. But later, its taste and texture are not the same. Hence, it is advised to consume it within 1 – 2 days.
Try these easy dip recipes:
For more such fun recipes in your life subscribe to our Youtube Channel.
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
- 1 Cup chickpeas (white chana)
- 2 ripe avocado
- 1 Cup fresh coriander or parsley leaves
- 1 tablespoon tahini paste or sesame seeds
- Juice of one lemon
- 2 cloves of garlic
- 4 tablespoon extra virgin olive oil
- 1 teaspoon cumin powder (jeera powder)
- Salt to taste
- 1/2 teaspoon black pepper powder
Ingredients For Garnish:
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red chilli flakes
How To Cook Chickpeas for Hummus:
- You can use tinned or canned chickpeas to make the hummus or you can boil chickpeas at home from scratch.
- To boil chickpeas, rinse and soak them in water for 5 – 6 hours.
- After 5 – 6 hours drain the water from the soaked chickpeas. Transfer them to a pressure cooker or instant pot. Add approximately 2 Cups of water and a teaspoon of salt.
- Close the lid of the pressure cooker. Cook the chickpeas over medium heat for 3 – 4 whistles. Slightly mushy or over-cooked chickpeas are best to make a creamy hummus.
- Transfer the boiled chickpeas to a colander or sieve. Allow them to cool down completely. Remove the skin of the chickpeas. Reserve the boiled chickpea liquid.
How To Make Avocado Hummus:
- Cut the avocado into two halves. Remove the stone using a knife. Scoop out the the avocado pulp with a spoon. Transfer it to the blender.
- Combine chickpeas, avocado, tahini paste or sesame seeds, lemon juice, garlic, olive oil, coriander, cumin powder, salt and pepper in the bowl of a food processor. Blend until smooth.
- Pour dip into the serving bowl and garnish with coriander and red pepper flakes. Drizzle with more olive oil and serve.
- Drain out the water in the chickpeas completely before blending, otherwise, it will ruin the consistency of the dip
- Alternatives for tahini paste – Low-fat yogurt (dairy), coconut cream (dairy-free yogurt) or the plain Greek yogurt)