Avocado Hummus Recipe

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Avocado Hummus is a gluten-free, vegan hummus. Learn how to make creamy Mediterranean-style avocado dip in a few simple steps.

Prep Time20

Total Time20

Course: Snack

Cuisine: Mediterranean

Servings: Cup

Calories: 883kcal

You can use tinned or canned chickpeas to make the hummus or you can boil them at home from scratch. In either case, discard the skin of the chickpeas and reserve the liquid of the chickpeas to blend the 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, lemon juice, garlic, olive oil, parsley,, salt, and yogurt in the bowl of a food processor. Blend until smooth.
Pour hummus into the serving bowl. Garnish with parsley and red pepper flakes. Drizzle with olive oil and serve.

How To Boil Chickpeas at home:

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.
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.
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 plain Greek yogurt).

You can use canned chickpeas as well for making the hummus.