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.
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.
This eggplant hummus recipe is among the best ones I ever made, one of my favorite dips, 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.
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.
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.
The avocado, being the good fat it is, adds a layer of unctuousness to this dip, which is very welcomed. A healthy collateral benefit.
- 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 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 (like Goya organicc chickpeas) or dried garbanzo beans that have been hydrated for several hours and cooked until tender. I prefer the latter for flavor but use both depending on the time I have available.
- 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: I like to use kosher salt. But regular table salt works just fine.
- Black pepper.
See the recipe card towards the end of this post for quantities.
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).
How 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 they are 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.
- 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:
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- 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
For the pita chips:
- Preheat oven to 300ºF /150ºC.
- Open the pita bread and cut each half into 6 pieces (triangles or whatever shape you want).
- Scatter them on a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper to taste.
- Bake for 20-30 minutes, until dried and toasted.
- 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:
- 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.
- Check seasonings and add more juice and/or tahini and/or salt to taste. Or more olive oil.
- Serve with pita chips.
- Keep covered in the fridge with a thin layer of olive oil on top to prevent darkening.
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 buddha 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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizers & Dips
- Method: Mixing
- Cuisine: International
- 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