This avocado hummus is a must try if you want to make creamiest hummus ever. It is also super lemony and garlicky, drizzled with olive oil & garnished with spring onions, parsley, roasted cumin & ground black pepper. Takes only 10 minutes to make.
If you’re not a big fan of chickpeas, then you definitely haven’t tried hummus. It is one of the favorite dips for crackers or any kind of bread for most people all over the world. And if you are already a fan of both hummus and guacamole this recipe is perfect for you.
Vibrant, creamy and super easy to make, hummus nowadays is not only a favorite vegan and vegetarian source of protein but a delicious dish for the whole family and an exquisite appetizer for a party. It is not just super tasty but healthy as well. Chickpeas are packed with protein, a great source of fiber, minerals and vitamins and it is gluten-free. How can it be even more delicious and healthy? Simply by adding avocado – a few healthy fats and vitamins, saying nothing of its creamy buttery taste and texture, avocado adds to the hummus. Avocado hummus is a god way to increase your veggie intake for the day and try a good mixture of favorite tastes – guacamole and hummus together.
Still hesitating? Just try and make this super easy, delicious and quick avocado hummus, and it will surely become your favorite dip or snack. The perfect recipe couldn’t be quicker and easier than this – just toss a few ingredients in the food processor and enjoy a healthy dreamy smooth and creamy dish. You can make it in less than ten minutes. And don’t worry about the result – it’s really hard to screw up hummus.
Avocado hummus is perfect when served with chips, crackers, pita bread or crudité. It also tastes good with your favorite veggies, like carrots, celery or red bell peppers. It can be served as a dip or as a topping on kebabs or skewers. One of the popular ways to eat your avocado hummus – with a crunchy toast in the morning. The mashed avocado hummus provides an excellent textural contrast to the toast.
- Ripe avocado- 1
- Chickpeas ( rinsed & drained) - 1 can 15 oz
- Garlic cloves ( minced) -2
- Tahini paste-2 tbsp.
- Juice of 1 small lemon
- Roasted cumin seeds- 1 tsp.
- Olive oil- ¼ cup, plus extra to drizzle
- Pinch of salt
- FOR GARNISH
- Spring onions ( sliced)- 1 tbsp.
- Parsley ( finely chopped)- ½ tbsp.
- Ground black pepper- as needed
- Roasted cumin seeds- ¼ tsp.
- Scoop out the flesh of avocado and put it in a food processor. Add in the chickpeas, the minced garlic cloves, tahini paste, lemon juice, cumin seeds, olive oil & a pinch of salt, then pulse until roughly smooth.
- Adjust salt & transfer to a serving bowl or platter.
- Drizzle with olive oil and garnish with the spring onions, fresh parsley, ground black pepper and ¼ tsp of roasted cumin seeds.
# 2 You can also make avocado hummus ahead of time, but in this case cover surface with plastic before chilling, otherwise, the mixture can turn brown thanks to avocados. It can be made up to four days ahead and you can keep also leftovers in the fridge in an airtight container.
A food processor
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AVOCADO HUMMUS RECIPE
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