Avocado Hummus
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.
Servings 2 cups
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.
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.
