Creamy Avocado Hummus in Just 3 Easy Steps

You know that moment when you take a bite of something so creamy and delicious, you just have to close your eyes and savor it? That’s exactly how I felt the first time I tried avocado hummus. I was at a friend’s potluck, and there it was—this vibrant green dip that looked like guacamole but tasted like the smoothest hummus I’d ever had. I begged for the recipe right then and there!

Since that day, I’ve made this avocado hummus more times than I can count. It’s become my go-to for everything—game nights, quick lunches, even fancy dinner parties. The best part? It’s ridiculously easy to whip up. Just toss everything in the food processor, blend until silky smooth, and boom—you’ve got a dip that’s packed with healthy fats, protein, and flavor. Plus, it’s a sneaky way to get extra veggies into your day (or your kids’ lunches). Trust me, once you try this, you’ll never go back to plain hummus again.

Why You’ll Love This Avocado Hummus

Let me tell you why this avocado hummus is about to become your new obsession:

• Creamiest texture ever: The avocado blends into the chickpeas so smoothly, it’s like edible velvet. No more grainy hummus!
• Ready in minutes: Seriously—just toss everything in the food processor and blend. Perfect for last-minute guests or snack emergencies.
• Packed with good stuff: Healthy fats from the avocado, protein from the chickpeas, and a garlicky-lemony kick that makes it irresistible.
• Goes with everything: Dip it, spread it, eat it straight with a spoon (no judgment). It’s as versatile as it is delicious.

Once you try this twist on classic hummus, you’ll wonder how you ever lived without it.

Ingredients for Avocado Hummus

Here’s everything you’ll need to make this dreamy dip—and trust me, each ingredient plays a special role in creating that perfect creamy texture and bold flavor. I’ve learned through trial and error that quality matters here!

• 1 ripe avocado, peeled and pitted: Not just any avocado—it should yield slightly when gently squeezed. Too firm and it won’t blend smoothly; too soft and it’ll turn brown too fast.
• 1 can (15 oz) chickpeas, drained and rinsed: I always give them an extra rinse to remove that canned liquid taste. Pro tip: save the aquafaba (that chickpea water) for vegan baking!
• 2 tbsp tahini: My secret weapon! This sesame paste adds richness and helps emulsify everything. Stir it well first—the oil separates in the jar.
• 2 tbsp olive oil: Use the good stuff here—that fruity, peppery flavor shines through. I keep my fancy bottle just for dips like this.
• 2 cloves garlic, minced: Adjust to your taste, but I love the punch of two cloves. Sometimes I roast them first for a mellower flavor.
• 1 lemon, juiced: About 2 tablespoons. Freshly squeezed makes all the difference—both for brightness and preventing avocado browning.
• 1/2 tsp cumin: That warm, earthy note that makes hummus taste like hummus. I sometimes toast the seeds and grind them fresh.
• Salt to taste: Start with 1/4 tsp and adjust after blending. The tahini and chickpeas already bring some saltiness.
• 2 tbsp water (optional): Only if your hummus needs loosening up. Sometimes the avocado makes it thick enough without.

See? Nothing fancy—just simple ingredients that transform into something magical when blended together. Now let’s get mixing!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this avocado hummus! Here’s what I grab every time:

• Food processor: My trusty workhorse for getting that ultra-smooth texture.
• Measuring spoons: For those perfect tahini and lemon juice ratios.
• Spatula: To scrape down the sides (and sneak a taste before serving).

That’s it! Now let’s make some magic.

How to Make Avocado Hummus

Okay, here’s where the magic happens! Making this avocado hummus is so easy, you’ll laugh—but the results taste like you spent hours in the kitchen. Just follow these simple steps, and you’ll have the creamiest dip ready before your pita chips are out of the oven.

Step 1: Combine Ingredients

First things first—dump everything into your food processor. Yes, everything! I’m talking about the avocado, chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and salt. No need to add ingredients one by one unless you’re feeling fancy. Just make sure your avocado is ripe (no one wants those hard green chunks ruining our smooth party).

Step 2: Blend to Perfection

Now comes the fun part—hit that pulse button! Start with short bursts to break everything down, then let it run for about 2 minutes. You’ll know it’s ready when the hummus looks like green silk. If it seems too thick (sometimes avocados vary in moisture), drizzle in water 1 tablespoon at a time while blending. Pro tip: Stop halfway to scrape down the sides—those sneaky chickpea bits love to hide there.

Step 3: Adjust and Serve

Here’s where your taste buds take charge. Give the hummus a quick taste—needs more salt? Add a pinch. Want more zing? Squeeze in extra lemon. I always do this because lemons vary in juiciness. Once it’s perfect, scoop it into your favorite bowl immediately. The avocado means it’s best fresh, though I won’t tell if you sneak some straight from the food processor!

See? Three simple steps to hummus heaven. Now grab those veggies or pita chips and dig in!

Tips for the Best Avocado Hummus

After making this avocado hummus more times than I can count, I’ve picked up some tricks that make all the difference:

• Avocado ripeness is key: Look for one that yields slightly when pressed—too hard and it won’t blend smooth, too soft and it might be overripe.
• Press plastic wrap directly on the surface before storing to prevent browning. The lemon helps, but this trick keeps it vibrant green longer.
• Serve with warm pita or crunchy veggies—the contrast with the creamy dip is heavenly. My favorite? Sliced cucumbers and rainbow carrots.
• Blend a little longer than you think: Extra processing time makes it impossibly silky.

Follow these, and you’ll have perfect avocado hummus every single time!

Avocado Hummus Variations

Once you’ve mastered the basic avocado hummus, try these fun twists to keep things exciting! My favorite is adding a handful of fresh cilantro and a squeeze of lime instead of lemon—it gives it this vibrant, almost pesto-like flavor. For spice lovers, toss in half a jalapeño (seeds removed, unless you’re feeling brave) or a pinch of smoked paprika.

Roasted garlic is another game-changer—swap the raw cloves for two whole roasted ones, and you’ll get this incredible mellow sweetness. And for a sun-dried tomato version? Just blend in ¼ cup with the other ingredients. The possibilities are endless!

Serving Suggestions

Oh, the ways you can enjoy this avocado hummus! My absolute favorite is with warm, crispy pita chips—the way they scoop up that creamy goodness is pure bliss. For a fresh crunch, I pile it onto a veggie platter with sliced bell peppers, cucumber rounds, and sugar snap peas. And don’t even get me started on using it as a sandwich spread—it transforms boring turkey wraps into something spectacular. Honestly, I’ve been known to eat it straight from the bowl with a spoon when no one’s looking!

Storage & Reheating

Here’s the scoop on keeping your avocado hummus fresh: pop it in an airtight container (I love glass jars for this) and stash it in the fridge. It’ll stay vibrant and delicious for about 2 days—any longer and the avocado starts to brown. No reheating needed—just give it a quick stir before serving again. Pro tip: press plastic wrap directly on the surface before sealing to keep that gorgeous green color!

Avocado Hummus Nutrition

Let’s talk about what makes this avocado hummus as good for your body as it is for your taste buds! Here’s the nutritional breakdown per 1/4 cup serving (but let’s be real—who stops at just one serving?):

• Calories: About 150
• Fat: 10g (mostly the good-for-you kind from avocado and olive oil)
• Fiber: 5g (thanks to those mighty chickpeas and avocado)
• Protein: 4g (perfect for keeping you full between meals)
• Sugar: Just 2g naturally occurring

Now, here’s my little disclaimer—these numbers can wiggle a bit depending on your exact ingredients. Did you go heavy on the tahini? Maybe your avocado was extra large? No stress! The point is, you’re getting a delicious dose of healthy fats, plant-based protein, and gut-friendly fiber in every creamy bite.

I love that this hummus gives me energy without weighing me down. It’s become my secret weapon for afternoon slumps—way better than reaching for processed snacks. And between us? Sometimes I eat it with a spoon straight from the fridge when I need a quick, nutritious pick-me-up!

FAQs About Avocado Hummus

Can I freeze avocado hummus?
Nope—the avocado turns an unappetizing brown when frozen. It’s best enjoyed fresh or stored in the fridge for up to 2 days.

What can I use instead of tahini?
Almond butter works in a pinch, though it’ll taste slightly different. For nut-free options, try sunflower seed butter or just skip it—the avocado adds plenty of creaminess!

Why is my hummus turning brown?
That’s just the avocado oxidizing! A squeeze of extra lemon juice helps, and pressing plastic wrap directly on the surface before refrigerating keeps it greener longer.

Can I make this without a food processor?
A blender works, though you might need more liquid. For old-school methods, mash everything by hand—it’ll be chunkier but still delicious!

How do I know if my avocado is ripe enough?
Give it a gentle squeeze—it should yield slightly like a ripe peach. If it’s rock hard, let it sit on the counter for a day or two.

Rate This Recipe

Alright, hummus lovers—now it’s your turn! Did this avocado hummus become your new obsession like it did for me? I’d love to hear how it turned out in your kitchen. Was it silky smooth? Did you add any fun twists? Drop a star rating below and tell me all about your experience in the comments!

And hey—no pressure if it wasn’t perfect the first time. We’ve all had kitchen adventures (remember my failed attempt with unripe avocados? Not pretty). Your feedback helps me and fellow readers learn what works—and what makes this recipe truly shine. So grab that spoon one last time, take another creamy bite, and let me know what you think!

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