• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes & Cupcakes
    • 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
  • Recipes
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Appetizers & Dips

    Published: Apr 22, 2023 by Paula Montenegro · Income from ads and affiliates

    Avocado Hummus (quick & easy)

    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 Open
    What is hummus?
    Ingredient list
    Choosing avocados
    How to make avocado hummus
    How to cook dried garbanzo beans
    Kitchen notes
    How to serve it
    Related recipes you might like:
    Avocado Hummus
    White bowl with green dip, chickpeas and pita chips; on a white wooden table.


    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.

    Ingredient list

    • 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.

    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

    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.
    Mixing avocado with chickpeas in a glass bowl.

    The mixture takes a few minutes to be completely smooth and creamy.

    Pouring a layer of olive oil over avocado hummus in a glass container.

    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

    1. Rinse 1 cup of dried beans in cold water and pick out any debris or damaged beans.
    2. 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.
    3. Drain the soaking water and rinse the beans again. They will be puffed as they will have absorbed liquid.
    4. 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.
    5. Drain them and rinse under cold water before using them.
    6. Store in an airtight container in the refrigerator for several days. I like to add some olive oil before storing.
    Avocado hummus dip in a white bowl with chickpeas, avocado dice, and pita chips. White wooden surface.

    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:

    • White bowl with eggplant hummus on wooden board. Parsley and olive oil garnish.
      Eggplant Hummus
    • Creamy carrot dip with black olives and feta cheese in a white bowl with crackers.
      Roasted Carrot Dip (easy and healthy)
    • Close up of white bowl with tomato dip, crackers on white table.
      Sun-Dried Tomato Dip (spread)
    • Close up of mango corn salsa in a grey bowl with lime wedge and chips.
      Mango Corn Salsa

    Let me know in the comments below if you made this recipe and loved it and 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.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Close up of white bowl with avocado dip on a white surface with pita chips.

    Avocado Hummus

    ★★★★★

    4.7 from 3 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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. 

    • Total Time: 15 minutes
    • Yield: 2 cups

    Ingredients

    Units
    • 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 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.

    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 5 minutes
    • Category: Appetizers & Dips
    • Method: Mixing
    • Cuisine: International

    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

    More Appetizers & Dips

    • Overlapping zucchini corn fritters on a metal plate with bowl of mayo.
      Zucchini Corn Fritters
    • Yellow shallow ramekin with caramelized Onion Dip surrounded by potato chips
      Caramelized Onion Dip (easy recipe from scratch)
    • Close up of beer bread loaf with slices on a wooden board. Glass of beer, knife, small bowl, white pink background.
      Beer Bread
    • White bowl, jar, and wooden spoon with cilantro pesto on a white plate. Grey background.
      Easy Cilantro Pesto

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

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

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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

    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

    Primary Sidebar

    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

    Best Dump Cakes

    Web Story

    Reader's Favorites

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane Recipe (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes