Avocado Hummus

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Avocado Hummus is a gluten-free, vegan hummus loaded with goodness of avocado. Learn how to make creamy Mediterranean style avocado dip.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Snack

Cuisine: Mediterranean

Servings: Cup

Calories: 504kcal

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.

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)