• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Appetizers & Dips
  • Bakery Recipes
  • Bars & Brownie Recipes
  • Basic Recipes
  • Bread Recipes
  • Brunch & Breakfast Recipes
  • Cakes, Cupcakes & Cheesecakes
  • Cheese Recipes
  • Christmas
  • Chocolate Recipes
  • Condiments & Sauces
  • Cookies & Crackers
  • Desserts
  • Easter
  • Fall
  • Freezer Baking & Desserts
  • Fruit Recipes
  • Grains & Legumes
  • Heritage Recipes
  • Muffins and Quick Breads
  • Pasta Recipes
  • Pies & Tarts
  • Readers' Favorite Recipes
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Vintage Recipes
  • Winter
  • The author
  • Cookie Policy
  • Privacy policy
  • Amazon Affiliates disclosure
×

Home » Recipes » Appetizers & Dips

Published: Jul 8, 2021 · Updated: Jul 8, 2021 by Paula Montenegro
Income from ads and affiliate links10 Comments

Creamy Avocado Hummus Recipe

736 shares
Jump to Recipe
White bowl with green dip, chickpeas and pita chips; image with text
White bowl with green dip, chickpeas and pita chips; image with text

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. 

Table of Contents show
What is hummus?
Ingredients
Choosing avocados
How to make it
Top tips
How to eat it
Related recipes you might like:
Creamy Avocado Hummus
Ingredients
Nutrition
White bowl with avocado dip, chickpeas and pita chips; on white wooden table

Originally published in January 2018, this post has been updated with text and images to serve you better. The recipe remains the same.

Variations on the traditional hummus are always on my mind, probably because it is a great recipe that I eat a lot. And I mean a lot. The eggplant version is among the best hummus recipes I ever made, one of my favorite dips, but it was time to add new ones.

This avocado 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 taste. For me it's the perfect dip with pita chips, but it's also a great 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. 

What is hummus?

Hummus is a middle eastern wonder of an appetizer or dip that comes together in a few minutes. It has few ingredients, but chickpeas and tahini (a slightly bitter paste made from sesame seeds) are a must.  

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. In this version the avocados add so much creaminess that you are safe in that area.

White bowl with green dip, chickpeas and pita chips; on white wooden table

Ingredients

As I mentioned before, the ingredients are few and easily available. Some comments:

  • Fresh avocados: Haas avocados, the small ones, are highly recommended as opposed to the large, greener avocados. Though it's a matter of personal taste, these small ugly things have the best flavor and less water content, and that really makes a difference imo. 
  • Tahini: is a sesame paste that gives the hummus that 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 that have been hydrated and cooked until tender. I prefer the latter for flavors, but use both depending on the time I have.
  • Lemon juice: it adds some necessary acidity and is used freshly squeezed.
  • Olive oil: use the best brand you can afford as the flavor is a big part of this homemade hummus.
  • Salt and black pepper: they add some flavoring and balance the rest of the ingredients.
Ingredients for avocado hummus , in bowls on white surface, including lemon, chickpeas, oil, tahini

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-ripen (image left below). 
  • An avocado that is 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 be there. If you open it, it has green and yellow parts, but not brown ones (image below, right).
Collage showing half whole avocado and opened on white surface
Credit left stock image: @pixabay

The avocado, being the good oil that it is, adds a layer of unctuousness to this dip that is very welcomed. A collateral healthy benefit.

How to make it

  • Mixing: I love the immersion blender and a bowl because it's fast and it quickly becomes super creamy. But you can use a blender (I don't like how part of the mixture is always so hard to take out from the bottom of the jar). And I sometimes put everything in the bowl of a food processor, when I'm making double this recipe, because processors tend to be large and need a certain amount of ingredients in order to produce really creamy mixtures.
  • Storing: add a thin layer of olive oil (image 4) to prevent it from turning a brownish-green so fast.

How to cook garbanzo beans from scratch: hydrate overnight in a bowl with cold water. Drain and cook in salted water until very tender. Keep refrigerated with a little olive oil, covered. 

Vintage Kitchen Tip
Top view blending avocado with chickpeas, image collage
Blending avocado hummus and adding olive oil, two image collage

Top tips

  • Make it at the last moment possible to prevent the avocados from oxidizing and turning brownish. 
  • Keeping it: I recommend a glass jar with a tight lid, not a plastic airtight container, because it will keep the flavors better. If kept for a few hours, you can use the same bowl where you made it with 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 sesame seeds.
  • Variations: throwing in a garlic clove, or a few fresh cilantro leaves before processing can be a good addition. As is some minced jalapeno pepper for a little kick. Don't add too much as they can overpower the other flavors. I always use lemon, but know recipes that call for lime juice.
White bowl with green dip, chickpeas and pita chips; on white wooden table

How to eat 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 some olive oil, salt, pepper, and smoked paprika. Simply take some pita bread and cut it in triangles. If you take the time to bake at a slow oven they will keep for weeks in a tightly covered tin. 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 flavors.

Related recipes you might like:

  • Eggplant Hummus
  • Roasted Carrot Dip (easy and healthy recipe)
  • Super Easy Cilantro Pesto
  • Easy Sun-Dried Tomato Dip

Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Washed white table with bowl containing avocado dip, chickpeas on top, pita chips around

Creamy Avocado Hummus

★★★★★ 4.7 from 3 reviews
  • Author: Paula Montenegro
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups 1x
  • Category: Appetizers & Dips
  • Method: Mixing
  • Cuisine: International
Print Recipe
Save Recipe Recipe Saved

Description

A twist on the traditional recipe, this Avocado Hummus is super creamy, healthy and full of flavor! Make it with or without garlic, it stays fresh for several days and is amazing as a dip, in sandwiches or salads. 


Ingredients

Units Scale
  • 2 ripe Haas avocados, scooped
  • 1 cup cooked garbanzo beans (canned or fresh)
  • ¼ cup freshly squeezed lemon juice (about 1 medium lemon)
  • 1 fat tablespoon of tahini (sesame paste)
  • ½ cup olive oil (amount may vary depending on how thick you like your hummus)
  • Sea salt or kosher salt
  • Black pepper
  • 4 pita breads, if making pita chips
  • Smoked paprika

Instructions

For the pita chips:

  1. Preheat oven to 300ºF /150ºC.
  2. Open the pita bread and cut each half into 6 pieces (triangles or whatever shape you want).
  3. Scatter them on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper to taste.
  4. Bake for 20-30 minutes, until dried and toasted.
  5. Sprinkle with 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 a few weeks.

For the hummus:

  1. In the bowl of the food processor mix chickpeas, avocados (peeled, cored, scooped and cut into chunks), the lemon juice, tahini, olive oil, some salt and pepper and process several minutes until very smooth.
  2. Check seasonings and add more juice and/or tahini and/or salt to taste. Or more olive oil. 
  3. Serve with pita chips.
  4. Keep covered in the fridge with a thin layer of olive oil on top to prevent darkening. 

Notes

Avocados: I highly recommend haas avocados (small and wrinkled) as the results will be superior.

Tahini: can be found in some supermarkets, gourmet shops, middle eastern markets or you can buy it online Tahini 100% pure Sesame

Garlic: I don't use it for this recipe but it can be added. Roasted garlic works well too.

Serving: serve it with the pita chips mentioned above, with toast, as part of a sandwich or quesadilla, or as part of a budha bowl.

Storing: use a jar, add a thin layer of olive oil on top, close the lid and keep it in the fridge for several days. Even though the top starts to darken, below the hummus is green, similar to guacamole.

Nutrition

  • Serving Size: ⅙
  • Calories: 341
  • Sugar: 0.5 g
  • Sodium: 312.1 mg
  • Fat: 32.6 g
  • Carbohydrates: 13.3 g
  • Protein: 3.9 g
  • Cholesterol: 0 mg

Keywords: avocado hummus

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

« Lemon Blueberry Pound Cake
Easy Blackberry Cobbler Recipe »

Reader Interactions

Comments

  1. GW says

    August 03, 2021 at 1:03 pm

    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.

    ★★★★

    Reply
    • Paula Montenegro says

      August 03, 2021 at 1:38 pm

      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.

      Reply
  2. Gabriel Inpool says

    July 13, 2021 at 12:39 am

    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!

    ★★★★★

    Reply
    • Paula Montenegro says

      July 13, 2021 at 6:55 am

      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!

      Reply
  3. Sabrina says

    July 11, 2021 at 12:12 am

    thank you, a great tweak to hummus, which for me is just too tasteless, so avo is much appreciated in this!

    ★★★★★

    Reply
    • Paula Montenegro says

      July 11, 2021 at 7:03 am

      So glad you liked it Sabrina!

      Reply
  4. Karen (Back Road Journal) says

    January 04, 2018 at 4:40 pm

    I've never thought about peeling garbanzo beans...I think mine will be a little less smooth. 🙂

    Reply
    • Paula Montenegro says

      January 05, 2018 at 1:17 pm

      Mine usually is, haha!

      Reply
  5. Angie@Angie's Recipes says

    January 02, 2018 at 9:44 am

    One of my favourites! I actually can eat this as the main with some wholemeal bread. So delicious and healthy. Happy New Year, Paula.

    Reply
    • Paula Montenegro says

      January 02, 2018 at 3:27 pm

      Thanks Angie!

      Reply

Thank you for leaving a review for this recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Person with apron and tray of scones

Hi, I'm Paula!

A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

More about me →

Featured in:

Several colorful logos on white canvas

Fruit recipes

  • Easy Caramel Apple Dump Cake
  • Easy Homemade Blueberry Sauce (or topping)
  • Chocolate Apple Crisp
  • Easy Pear Cake
  • Almond Plum Cake
  • Best Zucchini Bread with Pineapple

Favorite cookies

  • White Chocolate Chip Cookies
  • Chocolate Walnut (or Pecan) Cookies
  • Almond Butter Chocolate Chip Cookies
  • Sesame Cookies
  • Lemon Crinkle Cookies (with video!)
  • Chocolate Sandwich Cookies

Footer

About

The author
Privacy Policy
Amazon Associate
Cookie policy
Accessibility

Contact

Sign Up! for emails and updates
Contact

As an Amazon Associate, I earn from qualifying purchases.
Copyright © 2020 Vintage Kitchen Notes