A twist on the classic hummus recipe, this avocado version makes a creamy dip that is healthy and full of flavor. Make it with or without garlic, it stays fresh for several days and is the perfect snack with pita chips (recipe also in the post), as a spread for sandwiches or in salads.
Extra creamy dip
Variations on traditional hummus are always on my mind, probably because it is a great recipe that I eat a lot. And I mean a lot.
This eggplant hummus recipe is among the best ones I ever made, one of my favorite dips and the most popular on this blog, but it was time to add new ones.
This avocado chickpea dip came to be a day the avocados I had were going to expire very soon.
I tested and tweaked the recipe to get to this one, but there is room for personal adjustments. More lemon? More salt? Whatever agrees with your palate is fine.
Some say that the secret to creaminess is a good food processor and peeling the garbanzo beans, one by one, but I hardly ever do that.
The avocado, being the good fat it is, adds a layer of unctuousness to this dip, which is very welcomed.
It's a wonderful dip with pita chips, but can also be a way to add some healthy fats to a sandwich or salad.
Whether you like it with or without garlic, more or less tahini, the idea is to let the avocado shine while maintaining that unique hummus flavor.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Fresh avocados: Haas avocados, the small, dark ones, are highly recommended instead of the large, greener ones. Though it's a matter of personal taste, these small ugly things have the best flavor and less water content, and that makes a difference.
- Tahini is a sesame paste that gives the hummus a distinct smoky flavor. It's found in many grocery stores, Middle Eastern markets and online.
- Chickpeas: also called garbanzo beans, they are used cooked. You can use canned or dried garbanzo beans that have been hydrated for several hours and cooked until tender. I prefer the latter for flavor, but I use both depending on the time available.
Choosing avocados
It's essential to choose just-ripe avocados for the best result.
- The stem at the top should come off easily and reveal a light spot. If the spot is brown, the avocado is probably a little over-ripened.
- An avocado ready to be eaten is slightly soft but not mushy; when you lightly press it barely gives.
- The skin might be black but not always completely; some dark green might still exist. If you open it, it has green and yellow parts, but not brown ones.
Steps to make avocado hummus
The ingredients have to be processed until smooth.
- Immersion blender: it's my first choice as it delivers creamy results quickly.
- Blender: you can certainly use it, but I don't like how part of the mixture is always so hard to remove from the bottom of the jar.
- Food processor: I use them depending on the potency and size. If making large batches, they can be useful. But I have trouble achieving the smoothness I want. My hummus with this appliance tends to be chunkier. With a very potent one you might not have this issue.
The mixture takes a few minutes to be completely smooth and creamy.
If not using immediately, add a thin layer of olive oil on top of the hummus in the jar. It will extend its freshness and color.
How to cook dried garbanzo beans
- Rinse 1 cup of dried beans in cold water and pick out any debris or damaged beans.
- Soak them in cool water overnight or for at least 8 hours. Cover them an inch or two above the beans. This will help them cook faster and more evenly.
- Drain the soaking water and rinse the beans again. They will be puffed as they will have absorbed liquid.
- Cook in a large pot with 4 cups of water and 1 teaspoon of salt. Let the beans simmer for 60 to 90 minutes or until tender. Skim off any foam that forms on the surface of the water.
- Drain them and rinse under cold water before using them.
- Store in an airtight container in the refrigerator for several days. I like to add some olive oil before storing.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Make it at the last moment possible for the best results, to prevent the avocados from oxidizing and turning brownish.
- Storing: I recommend a glass jar with a tight lid, not a plastic airtight container as it'll keep the flavors better. If kept for a few hours, you can use the same bowl where you made it with a tight plastic wrap on top.
- Topping: Keep some garbanzo beans and chunks of avocado to put on top of the hummus bowl just before serving. Alternatively, serve with a sprinkling of smoked paprika, a drizzle of olive oil, and a sprinkle of sesame seeds.
- Variations: throwing in a garlic clove or a few fresh cilantro leaves before processing. Minced jalapeno pepper (a small amount) for a little kick. Don't add too much, as they can overpower the other flavors. Use lime juice instead of lemon.
How to serve it
- Tortilla chips: the store-bought kind is a great way to make your life simpler instead of making homemade pita chips.
- Pita chips: are a breeze to make in the oven with olive oil, salt, pepper, and smoked paprika. Take pita bread and cut it into triangles. If you take the time to bake them at a low temperature, they will keep in a tightly covered tin for weeks. But if in a hurry, you can bake them faster, like you would toast, and eat them immediately.
- In a salad: a few tablespoons of this creamy dip is great for adding to simple salads or part of a healthy antipasto platter. You can add more oil and water and make it thinner, but be careful not to add too much and lose flavor.
Related recipes you might like:
One last thing
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
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Avocado Hummus
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Ingredients
Homemade pita chips:
- 4 pita breads, if making pita chips
- 2 tablespoons olive oil
- ¼ teaspoon sea or kosher salt
- ⅛ teaspoon smoked paprika
For the avocado hummus:
- 2 Haas avocados, ripe and scooped
- 1 cup cooked garbanzo beans, canned or fresh
- ¼ cup freshly squeezed lemon juice, about 1 medium lemon
- 1 ½ tablespoons tahini, sesame paste
- ½ cup olive oil, amount may vary depending on how thick you like your hummus
- ½ teaspoon salt, or to taste
- pinch of black pepper, or to taste
Instructions
For the pita chips:
- Preheat oven to 300ºF (150ºC).
- Open 4 pita breads and cut each half into 6 pieces (triangles or whatever shape you want).
- Scatter them on a baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with ¼ teaspoon sea or kosher salt or to taste.
- Bake for about 20 minutes, until dried and toasted. Be careful not to burn them.
- Sprinkle with ⅛ teaspoon smoked paprika as soon as you take them out. Let cool completely and keep in tins or cookie jars. If they are not well dried, they will lose their crunch quickly. Otherwise, they keep for a few weeks.
For the hummus:
- In the bowl of the food processor or a glass bowl with an immersion blender, mix 1 cup cooked garbanzo beans, 2 Haas avocados (peeled, cored, scooped and cut into chunks), ¼ cup freshly squeezed lemon juice, 1 ½ tablespoons tahini, ½ cup olive oil, ½ teaspoon salt and pinch of black pepper and process several minutes until very smooth.
- Check seasonings and add more juice and/or tahini and/or salt to taste. Or more olive oil.
- Transfer to a shallow bowl and drizzle with more olive oil and extra cooked chickpeas. Serve with the pita chips.
- Keep covered in the fridge with a thin layer of olive oil on top to prevent darkening.
GW says
I like your recipes, but I no longer will click your links on Google puts them in my feed. This click-through style might benefit you for views, but it is frustrating. I just want to go straight to your blog page here, not go through all that other junk before it let's me see the direct link.
Paula Montenegro says
Hi GW, I don't know exactly what you're talking about. Are you referring to web stories? I create content in different ways and they all link to my blog pages because it's where the recipe is well explained. How google shows content when we make a search is out of my reach.
You can go into my blog directly any time you want by bookmarking my url and access the recipes more easily. Have a great week.
Gabriel Inpool says
I love the basics of this recipe. I used one avocado, maybe because it was a large avocado, but it worked well. The mixture was a bit thick and dry, so I added some the juice from the from the can of chickpeas, until it was the right consistency. It needed more cumin for my taste, but overall, good recipe. Thank you!
Paula Montenegro says
Glad that you liked it Gabriel! Savory recipes usually need to be adapted to our own palate, and I'm happy you were able to achieve the right consistency. Have a great week!
Sabrina says
thank you, a great tweak to hummus, which for me is just too tasteless, so avo is much appreciated in this!
Paula Montenegro says
So glad you liked it Sabrina!
Karen (Back Road Journal) says
I've never thought about peeling garbanzo beans...I think mine will be a little less smooth. 🙂
Paula Montenegro says
Mine usually is, haha!
Angie@Angie's Recipes says
One of my favourites! I actually can eat this as the main with some wholemeal bread. So delicious and healthy. Happy New Year, Paula.
Paula Montenegro says
Thanks Angie!