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Avocado Hummus

Avocado Hummus

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  • Prep 10min
  • Total10min
  • Servings6

This creamy, mild dip is a perfect combination of hummus and guacamole. Perfect when paired with veggies & Food Should Taste Good™ chips!MORE+LESS-



(16 ounce) can garbanzo beans


large avocado, peeled and coursely chopped


bag Food Should Taste Good™ multigrain tortilla chips


Hide Images

  • 1

    Place garbanzo beans, avocado and garlic in a blender or food processor.

  • 2

    Add the olive oil a little at a time, until the hummus is well pureed. Add more olive oil, if needed, by the tablespoon to get the consistency just right.

  • 4

    Serve with Food Should Taste Good™ Multigrain chips & enjoy!

Nutrition Information

No nutrition information available for this recipe

It’s also kinda surprising that it’s good for you, combining healthy fats from the avocados and protein from the chickpeas. A few bites later and you’ll be imagining various ways to serve it for dinner. I’ll put a pic of an awesome tostada combo down below, but first things first, let’s make it!

Start by draining and rinsing a can of chickpeas . Add to a blender along with:

2 avocados
2 garlic cloves
2 Tablespoons lime juice (approx. 1 lime)
15-20 sprigs cilantro
1/2 jalapeno
1/2 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper
2 Tablespoons olive oil
splash of water

Note that we are only using 1/2 of a jalapeno. I think this combo works best when there is just a hint of heat, but of course you are welcome to add the other 1/2 of the jalapeno to amp it up.

It’s also worth pointing out that we aren’t using any tahini in this version. Tahini is traditionally used to make hummus, but I found that it dulled the flavors too much in this recipe so I’ve stopped adding it in.

Give it a good blend you might need to give it a couple stirs to get it started. (Or you can use a food processor.)

Take a taste for seasoning. I added a squeeze of lime and another pinch of salt to this batch.

You’re left with a creamy delight that can be used in an infinite number of ways. So good!

Of course, tortilla chips are a good option. But pita chips or veggies are great options too.

We’ve also used it on tostadas before.

That’s an Avocado Hummus and Cucumber Pico de Gallo Tostada that has the potential to turn even the mightiest of carnivores into a vegan. ( Recipe here .)

But it’s worth starting simple and getting a feel for the avocado hummus first. Even a single chip can be a worthy partner.

If your kitchen regularly stocks the ingredients for guacamole, then start keeping a can of chickpeas in your cabinet and you’ll always have the option of making this healthy delight.


Edamame (Soybeans), Chickpeas, Water, Tahini (ground sesame), Canola oil, Avocado, Jalapenos, Onion, Concentrated lemon juice, Sea, Vinegar, Garlic.

  • Total Fat 5g 6%
  • Saturated Fat 0.5g 3%
  • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 85g 4%
  • Total Carbohydrate 5g 2%
  • Dietary Fiber 1g 4%
  • Total Sugars 1g
  • Includes 0g of Added Sugars 0%
  • Protein 2g
  • Vitamin D 0mcg 0%
  • Calcium 15mg 2%
  • Iron 1mg 6%
  • Potassium 76mg 2%

Edamame (Soybeans), Chickpeas, Water, Tahini (ground sesame), Canola oil, Avocado, Jalapenos, Onion, Concentrated lemon juice, Sea, Vinegar, Garlic.

  • Total Fat 5g 6%
  • Saturated Fat 0.5g 3%
  • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 85g 4%
  • Total Carbohydrate 5g 2%
  • Dietary Fiber 1g 4%
  • Total Sugars 1g
  • Includes 0g of Added Sugars 0%
  • Protein 2g
  • Vitamin D 0mcg 0%
  • Calcium 15mg 2%
  • Iron 1mg 6%
  • Potassium 76mg 2%

Edamame (Soybeans), Chickpeas, Water, Tahini (ground sesame), Canola oil, Avocado, Jalapenos, Onion, Concentrated lemon juice, Sea, Vinegar, Garlic.


Step 1

Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.

Step 2

Transfer hummus to a shallow bowl. Top with pepitas and cilantro and drizzle with more oil.

Step 3

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.

How would you rate Herby Avocado Hummus?

I made this today and it is so good! I did add one fresh seeded jalapeno and a little grated lime rind for a little extra bite, but I will definitely make this again!

Such a great recipe! Made it for my family and everyone loved it so much. I especially loved the extra flavour and crunch the toasted pumpkin seeds on top added! :)

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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A Nutrient-Packed Avocado Hummus Recipe

Waterbury Publications, Inc.

By now, you've probably heard that avocado is a superfood. It's high in fiber, rich in magnesium and potassium, and full of healthy fats to keep you energized and satiated. But if you're getting tired of the same-old guacamole routine, you'll be thrilled to know that it's not the only dip you can make with the fruit. Avocado hummus is a thing, and it's pretty easy to make into a healthy appetizer.

If you've made your own hummus before, you probably know that canned chickpeas are a staple in the fiber-loaded dip. This recipe calls for one can of chickpeas, as well as half of an avocado and plenty of seasoning. With fresh parsley, cilantro, garlic, and lime juice, you'll get some of the same flavors you'll find in guacamole in a creamy hummus form.

Thanks in part to the chickpeas, you'll get six grams of protein from each serving of this dip. And if you choose to dip fresh sliced veggies into this avocado hummus rather than chips, you'll make this delectable snack even healthier. A flavorful, avocado-based dip that's filling and delicious? Sign us up for this avocado hummus recipe!

Nutrition: 243 calories, 17 g fat (2 g saturated), 504 mg sodium, 5 g fiber, 1 g sugar, 6 g protein

Makes 6 servings

Have You Tried Hummacado Toast? This Is Our New Favorite Take On The Classic Avocado Dish

Hummus is a key component of my personality. Give me your hummus puns, your hummus-centric restaurants, your hummus skepticism (and I'll turn it into adoration). While hummus is traditionally made using dried chickpeas that are soaked and then cooked until they break down, I recognize that canned chickpeas are a lot more accessible and convenient for most of us. I, for one, make hummus using canned chickpeas and know that this method yields great results. The trick is:

  1. Blending until you literally cannot blend anymore so the tahini and chickpeas really marry each other and become extremely velvety smooth.
  2. Not rinsing the chickpeas beforehand so they hang onto the aquafaba (the chickpea brine in the can), which will actually allow for fluffier hummus.

It's also important to pay attention to the tahini. The best, highest-quality sesame seeds are called Humera seeds, and they're sourced from a specific region in Ethiopia. Buy a brand of tahini made with Humera seeds and you're on your way to an obscenely delicious hummus. Whether you're using dried chickpeas or canned, the only thing I urge you to do is to break up with store-bought hummus. Homemade hummus is far fresher and tastier than its store-dwelling counterparts.

I started making hummucado (a word I fully made up, I am aware) toast several years ago, around the peak of the avocado toast craze. At the time, I had yet to see anyone combine my two love languages and slap it on my third love language, so ultimately it was up to me to make my dreams come true. I actively enjoy making this for myself at any time of the day (maybe with a side salad or topped with an egg), but it also makes for a great light bite when you have guests over. So when I'm not smashing some avocado, hummus, lemon, and spices onto a piece of fresh sourdough or my homemade snacking bread to eat myself, I'm slicing this toast up into slivers for my dinner guests to enjoy pre-entrée.

How To Make Avocado Hummus

To make avocado hummus you will need a few basic ingredients and a few add-in ingredients that can be customized to your taste! To make avocado hummus you will need:

Chickpeas (aka garbanzo beans): We like to use canned chickpeas because they are cheap, cooked to perfection and save us so much time!

Avocado: The riper the better! For this recipe, you will need 1 medium-large avocado or 2 mini avocados. This will produce a perfect balance of chickpea and avocado flavor. If you&rsquod like the avocado to stand out more, go ahead and use 2 medium avocados or 3 mini avocados but be sure to double the lemon juice as well.

CIlantro: The cilantro is completely optional but highly recommended! It adds a delicious kick to the hummus. It can be replaced with parsley, arugula, or your favorite greens to make a green goddess avocado hummus.

Greek Yogurt: This breaks all Middle Eastern hummus rules and I&rsquom sure this will be frowned upon by my mother but a few years back I discovered that Greek yogurt makes a delicious substitution for tahini sauce. It&rsquos healthy light and delicious. With that being said, you can also use Tahini sauce if you&rsquod like to go the traiditonal route or replace the Greek yogurt with Sour-cream or your favorite nut butter.

Lemon or lime juice: Freshly squeezed lemon juice is preferred but if you only have jarred lemon, that will also work!

Olive oil: Please don&rsquot replace this with another type of oil. Olive oil is super nutritious and adds a depth of flavor to the hummus. It is also used for drizzling. Generously that is!

Spices: Salt + black pepper + a dash of cumin! If you don&rsquot have cumin on hand, don&rsquot stress it. Skip it for now but be sure to try it next time!

The Next step is Quick and Easy!

Simply add all the ingredients to a food processor and plus for about 2 minutes or until creamy! Serve with a side of pita chips, thin pretzels, carrots or celery. This hummus is also great in sandwiches as a replacement to mayo or on salads.

Avocado Hummus

This creamy Avocado Hummus recipe blends chickpeas, tahini, lemon, and lots of avocado with the fresh herbs and spices that make guacamole irresistible.

Servings 16 Servings (about ¼ cup each)


  • 1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
  • ¼ cup fresh lemon juice
  • 1 Tbsp. extra-virgin olive oil
  • 2 cloves garlic
  • ¼ cup tahini (sesame butter)
  • Sea salt (or Himalayan salt) and ground black pepper to taste optional
  • 2 medium ripe avocados cut into chunks
  • 1 dash ground cumin
  • 2 Tbsp. finely chopped cilantro for garnish optional


Place chickpeas, lemon juice, oil, and garlic in food processor (or blender) and pulse until chickpeas are mashed.

Add tahini pulse for 1 minute. If hummus is too thick, add some of the reserved chickpea liquid. Season with salt and pepper if desired.

Add avocados and cumin pulse until mixture is smooth and creamy.

Garnish with cilantro if desired.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

P90X / P90X2 Portions
½ Fat
¼ Tuber/Legume Carb

2B Mindset Plate It!
Add raw dipping veggies to make this a great snackional.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Related Articles


How To Make Vegan Avocado Hummus Tostadas

Avocado Hummus is so addictive it’s hard to believe it’s good for you, but it is. Because, well, avocados!

You may have to take a leap of faith because the ingredient list will probably look wonky to you at first, but trust me it’s worth trying.

Keep in mind that a traditional hummus is made with chickpeas and tahini. Tahini is a ground sesame paste and I experimented with it in this recipe but was underwhelmed. The tahini seemed to dull the flavor so I usually omit it in favor of a lighter, more vibrant hummus. Also note that chickpeas are frequently referred to as garbanzo beans.

So here’s the ingredient list:

2 avocados
1 can chickpeas
2 garlic cloves
2 tablespoons lime juice (approx. 1 lime)
15-20 sprigs cilantro
1/2 teaspoon cumin
1/2 teaspoon salt
freshly ground black pepper
2 tablespoons olive oil

Add a splash of water to get it started and then blend until creamy.

You’ll end up with a bowl full of creamy avo goodness. Agree?

Be sure to give a final taste for seasoning. I added another squeeze of lime and a pinch of salt to this batch.

The Avocado Hummus is incredibly versatile, so feel free to get creative with it.

I’m topping it with a zippy Cucumber Pico de Gallo that you can chop up in a couple minutes. Here’s a quick look at the ingredients:

So in the above pic you’ve got:

1/2 cucumber
1 plum tomato
1/4 onion
1/2 jalapeno
8-10 sprigs cilantro
1 tablespoon lime juice
1/4 teaspoon salt

This is a riff on our authentic Pico de Gallo and it’s super easy to make.

I’ll put full instructions for it in the recipe box below, but you’re just giving all the ingredients a chop and seasoning with salt.

I also added another squeeze of lime to this batch (notice a trend?) so I always slice up more lime than I need and keep it at arm’s length. And if you want more heat simply add in a bit more diced jalapeno.

Then it’s just a matter of warming up the tostadas and layering them with the Avocado Hummus, Cucumber Pico, and a drizzle of your favorite hot sauce. (I’m using Valentina but this Chipotle Hot Sauce would be a good option too.)

The crunch of the tostada is the ideal vehicle for the creamy avocado hummus. So good!

Of course, additional cilantro and Cotija cheese are worthy toppings but these are optional.

I’m using store-bought tostada shells for this version, but you can always create some on-the-fly tostadas if you have corn tortillas laying around. What’s a Tostada?

Simply add a splash of oil to a skillet on medium heat. Add a corn tortilla and cook for a few minutes until it turns golden brown on the underside. For tacos I will usually add the toppings while the tortilla is in the skillet as the extra weight will help it crisp up, but if you want to keep the Avo Hummus cool then add the toppings just before serving.

You’ll end up with a “half tostada/half tortilla” — a warm, semi-crispy tostada that is a great alternative to store-bought tostada shells. Yes, you could always give the tortillas a full fry in 1/4 inch of oil but lately I just make “half tostadas”.

You could even use some toasted Pita bread and get equally stellar results.

If, like me, you lean towards MEAT for dinner, then please give these Avocado Hummus and Cucumber Pico de Gallo Tostadas a try — you might be surprised how full they keep you!

And if you’re still putting up resistance to combining avocado with chickpeas, well, you’re in for a tasty surprise. Add in the light, crunchy Cucumber Pico and you’ve got a vegetarian delight that will make even the crankiest of the carnivorous old schoolers take a second bite.

What makes this recipe a Paleo Avocado Hummus?

First of all, why is Paleo Diet so popular lately? Second, is it good for you? And how can you eat like a caveman (Paleo)?

In a nutshell, Paleo Diet is designed to resemble human hunter-gatherer ancestors (I think “caveman” sounds cooler) ate thousands of years ago.

You are allowed to consume meat, seafood, egg, vegetables, fruits, nuts, seeds, healthy fats, etc. while avoiding processed food such as legume, dairy, grains, artificial sweeteners (Read more about Paleo Diet Here).

However, there is no “right” way or one-size-fit-all way when it comes to diet. That’s why I don’t follow or promote any strict diets.

Living a healthy lifestyle is so much more than just what you eat. I have simple guidelines to help myself develop an eating habit that makes ME feel good.

For example, I meal prep lots of whole foods: vegetables, sweet potatoes, quality meat on the weekend. So I can quickly assemble healthy and wholesome lunch or dinner instead of eating out or getting hangry and reach out for junk snacks.

I went off track a little bit there. Back to WHAT makes this avocado hummus Paleo:

There is no Chickpea! I used steamed cauliflower instead. It creates a lighter and creamier texture.

Keto avocado hummus


  • 3 (1 1 &frasl3 lbs) 3 (600 g) ripe avocado ripe avocados
  • ½ cup (¼ oz.) 120 ml (8 g) fresh cilantro
  • ½ cup 120 ml olive oil
  • ¼ cup (1¼ oz.) 60 ml (35 g) sunflower seeds
  • ¼ cup 60 ml tahini (sesame paste)
  • 1 tbsp 1 tbsp lemon juice
  • 1 1 garlic clove, pressed garlic cloves, pressed
  • ½ tsp ½ tsp ground cumin
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.


Instructions are for 6 servings. Please modify as needed.

This sauce is boss, so feel free to use it as a spread, too! It's a perfect addition to your low-carb sandwich or wrap.

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1/2 what lemon juice please? (it's not specified)

Thank you for alerting us! The Recipe Team has fixed the lemon juice amount.

Thanks to the recipe team for another great recipe! I used to enjoy my toasted bagel with a sliced avocado sprinkled with salt, but this avocado hummus is a lot more flavorful for a topping! It's also delicious on the seed crackers. And, of course, as suggested, perfect dip for veggies!

That does sound good. Have you tried our bagel recipe yet?

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