Creamy avocado hummus is a delicious cross between guacamole and hummus! With garlic, lime, cumin and ground coriander, it's full of flavor and perfect served with chips, crackers or veggies.
Hummus is such a fun recipe to play around and get creative with. Find 7 amazing hummus recipe flavors here for some great ideas!
This avocado hummus is perfect for those days when you can't seem to choose: guacamole or hummus? It's green, it's creamy, and it's sooooo smooth.
This avocado hummus is:
- vegan, gluten-free and clean eating
- creamy and oh-so-dreamy
- a great hummus/guacamole mash-up
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- avocado- for the smoothest avocado hummus, you must use ripe avocados. See how to cut avocados for tips on choosing a ripe one!
- chickpeas- you can use canned chickpeas or cook your own. I like to make Instant Pot chickpeas!
- liquid- make sure you reserve the liquid from the can of chickpeas. This is a key ingredient for both smoothness and flavor.
- tahini- this is sesame seed paste; find it in the international foods section of your grocery store.
- lime- traditional hummus uses lemon juice, but lime goes so well with avocado so we've swapped it in this recipe.
A 3 step method for creamy hummus
Rather than throwing all of our ingredients into the food processor at once, we use a simple three-step process for this hummus. This ensures that all the ingredients get properly blended, making the hummus more smooth, and also ensures that you can control how thick or thin your hummus gets.
Start by adding everything except for the chickpeas
To your food processor, add the avocados, garlic, tahini, lime juice, salt, cumin, ground coriander and ¼ cup of the reserved chickpea liquid. Blend for 1 minute until completely combined.
Add the chickpeas
After adding the chickpeas, blend on high speed for 1 minute, then stop the processor, take the lid off, and scrape down the sides. Put the lid back on and blend for another full minute. The mixture should be thick and creamy.
Drizzle chickpea liquid through the chute
At this point, you can decide if your avocado hummus is thick enough, or if you want to add more liquid to thin it out and make it smoother. Drizzle it slowly through the chute of your food processor while blending, until you get the consistency you desire.
Tips for the smoothest hummus
If you are looking for ULTRA creamy avocado hummus, you can take it even further for that perfectly smooth consistency:
- Overcook your chickpeas- you can simmer them on the stove for extra time, or add 5 minutes onto the Instant Pot cook time. Soft chickpeas make considerably smoother hummus.
- Peel your chickpeas- pinch the skins off the chickpeas and discard. This will take 10 minutes, but yields very smooth hummus.
I've only ever made hummus in my food processor, but I know some people have successfully made it in a high powered blender. Here are my recommendations
- this food processor has served me well for many years of hummus making
- this Vitamix is a recent purchase; I have not yet made hummus in it but highly recommend!
How to serve
Avocado hummus works well in so many ways! Here are some ideas to serve it:
- dip- serve with tortilla chips and vegetable sticks
- condiment- spread it on your sandwich, pita or even as a pizza base
- salad dressing- toss it onto your salad or as part of a macro bowl
- sauce- serve it with fish, chicken, or tofu
Unfortunately due to the avocado in this recipe, it does not store well. The hummus will start to turn brown with an accompanied muddy flavor after 48 hours or so; this also happens after freeze/thawing.
I suggest making this hummus fresh, and to have plans to eat the whole batch within 48 hours.
Looking for more hummus recipes?
- The BEST Easy Homemade Hummus
- Creamy Chocolate Dessert Hummus
- 5 Minute Black Bean Hummus
- Roasted Garlic White Bean Hummus
- Red Pepper Harissa Dip
- Masala Spiced Lentil Hummus
- Smoky Sweet Potato Hummus
- 2 avocados ripe
- 3 cloves garlic minced
- 2 tablespoons tahini
- 1 lime juiced
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- 19 oz can of chickpeas (drained, but reserve liquid)
- In the base of a 7 cup food processor fitted with a steel blade, combine all ingredients listed, except for the chickpeas. Add ¼ cup of liquid from the can of chickpeas.
- Process for 1-2 minutes, until smooth and creamy. You may need to scrape down the inside of the food processor once or twice.
- Add the chickpeas, and process for 2-3 minutes on high, until smooth. Add in more liquid from the can of chickpeas as needed (2-4 more tablespoons).
- Drizzle with olive oil and sprinkle with red pepper flakes to serve.
- Store in a sealed container the fridge for up to 2 days. After this, the hummus turns brown and develops an odd flavor.
- dip– serve with tortilla chips and vegetable sticks
- condiment– spread it on your sandwich, pita or even as a pizza base
- salad dressing– toss it onto your salad or as part of a macro bowl
- sauce– serve it with fish, chicken, or tofu
- overcook the chickpeas or
- pinch the skins off the chickpeas
- chickpeas for white beans
- lime juice for lemon juice
- it may be possible to leave out the tahini as this hummus is quite rich with the avocado
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