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This Avocado Hummus is incredibly creamy, fresh, and ready in just 10 minutes! Made with ripe avocados, chickpeas, tahini, and a hint of lime, it’s smoother than regular hummus and has this gorgeous pale green color. Perfect for dipping vegetables, spreading on toast, or topping grain bowls.
Why you’ll love it
We started making this avocado hummus when we wanted something creamier and fresher than regular hummus but just as healthy. The avocado makes it incredibly smooth and adds healthy fats, while the chickpeas bring protein and that classic hummus texture. The result? This silky, vibrant green dip that everyone goes crazy for.
What makes this recipe special is how easy it is. You literally throw everything in a food processor, blend for a minute, and you’re done. The secret to getting it ultra-creamy? Ice cubes. It may sound weird, but adding a couple ice cubes while blending makes the texture incredibly light and fluffy—just like restaurant-quality hummus.
It tastes fresh, clean, and you can actually pronounce all the ingredients. Plus, it’s way cheaper to make at home than buying those tiny containers at the grocery store.
Helpful Tips
- Use ripe avocados. They should be soft when you gently squeeze them but not mushy or brown inside. Ripe avocados blend smoothly and taste better.
- Don’t skip the ice cubes. This is the secret to ultra-creamy hummus! The ice cubes make it fluffy and light while keeping it cold and fresh.
- Fresh lemon juice is key. Bottled lemon juice tastes flat. Fresh lemon makes the hummus bright and vibrant.
- Start with less garlic. One clove gives you subtle garlic flavor, two cloves makes it bold. You can always add more but you can’t take it away.
- Greek yogurt is optional. It adds tanginess and extra creaminess, but you can skip it if you’re dairy-free or don’t have any.
- Taste and adjust. Avocados vary in flavor, so always taste at the end and adjust with more lemon, salt, or spices as needed.
- Serve it fresh. Avocado hummus is best the day you make it. It can brown slightly if stored, but it’s still safe to eat.
You’ll need
How to make avocado hummus
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Add wet ingredients first. Put the tahini, Greek yogurt (if using), and lemon juice in the food processor first.
- Add the rest. Add the garlic, drained chickpeas, avocados, cumin, smoked paprika, salt, and fresh cilantro.
- Blend until smooth. Process everything until smooth and well combined, stopping to scrape down the sides if needed.
- Add ice cubes. With the processor running, drop in ice cubes one at a time through the feed tube. Blend until the hummus is light, fluffy, and creamy.
- Taste and adjust. Taste the hummus and add more salt, lemon/lime juice, or spices as needed.
Substitutions and variations
- Make it dairy-free. Skip the Greek yogurt or use a dairy-free yogurt alternative. The hummus will still be creamy from the avocado.
- Adjust the spice. Use cayenne instead of smoked paprika for heat, or use both for a smoky-spicy flavor.
- Skip the cilantro. If you’re one of those people who think cilantro tastes like soap, use fresh parsley instead.
- Add jalapeño. Toss in half a jalapeño (seeds removed) for a spicy kick.
- Use lime instead of lemon. Lime juice works great too—use the same amount.
- Add roasted red peppers. Blend in ¼ cup roasted red peppers for a different flavor twist.
- Use white beans. If you don’t have chickpeas, white beans (cannellini or great northern) work too.
What to serve with avocado hummus
This hummus is crazy versatile. Here’s what we love serving it with:
For dipping:
- Fresh vegetable sticks (carrots, celery, bell peppers, cucumbers)
- Pita chips
- Tortilla chips
- Pretzels
- Crackers
- Warm pita bread
As a spread:
- Toast or bagels
- Sandwiches and wraps
- Burgers (instead of mayo)
- Quesadillas
With proteins:
- Grilled chicken
- Salmon
- Shrimp
- Falafel
We honestly eat this with just about everything. It’s especially good on avocado toast (yes, avocado on avocado—don’t knock it till you try it).
How long does avocado hummus last?
Homemade avocado hummus is best eaten fresh, but you can store it for a short time.
Refrigerator: Store in an airtight container in the fridge for up to 2 days. Press plastic wrap directly onto the surface to prevent browning.
Why it browns: The avocado oxidizes when exposed to air, just like guacamole. It’s still safe to eat, but it won’t look as pretty.
How to prevent browning:
- Press plastic wrap directly on the surface
- Drizzle a thin layer of olive oil on top
- Add extra lemon juice (the acid slows browning)
- Store in an airtight container with minimal air
Can you freeze it? We don’t recommend it. The texture changes when frozen and thawed, and it can separate.
Refresh it: If it browns on top, just scrape off the brown layer or stir it in—the flavor is still great.
Frequently Asked Questions
The avocado oxidizes when exposed to air, just like guacamole. It’s still completely safe to eat! To prevent browning, press plastic wrap directly onto the surface, add extra lemon juice, or drizzle olive oil on top before storing.
A high-powered blender works, but you’ll need to stop and scrape down the sides frequently. A food processor is really the best tool for smooth, creamy hummus.
The ice cubes make the texture incredibly light and fluffy, but if you skip them, the hummus will still be good—just denser. You can also use 2-3 tablespoons of the chickpea liquid instead.
Fresh parsley, fresh basil, or even fresh mint all work well. Or just leave it out entirely.
More Hummus Recipes
Did you make this Avocado Hummus? We’d love to hear how it turned out! Leave a star rating and comment below and let me know what you served it with!
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Avocado Hummus
Ingredients
- 3 tablespoons tahini
- 2 tablespoons Greek yogurt, optional
- Juice of 1/2 lemon, or lime, more to taste
- 1-2 garlic cloves
- 1 can (15 ounce) chickpeas, drained
- 2 ripe avocados
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika, instead of or mixed with cayenne
- Salt, to taste
- 1 handful fresh cilantro
- 2-3 ice cubes, as needed for texture
Instructions
- Add all ingredients to a food processor, starting with the tahini, Greek yogurt, and lemon juice, followed by the remaining ingredients (except ice cubes).
- Blend until smooth and well combined.
- With the processor running, add ice cubes one at a time until the hummus is light and creamy.
- Taste and adjust seasoning as needed. Serve immediately, optionally topped with a drizzle of olive oil, smoked paprika, and fresh cilantro.
Notes
- Balance is key: Avocado can mute flavors—don’t hesitate to add extra salt or lime juice to brighten the taste.
- Ice cube trick: Blending with ice cubes creates a lighter, smoother texture. Add gradually to avoid over-thinning.
- Garlic intensity: For a milder flavor, use one clove or let chopped garlic sit in lime juice for a few minutes before blending.
- Texture control: Blend longer than you think for ultra-smooth hummus. Scrape down the sides as needed.
- Make it vegan: Simply omit the Greek yogurt—the hummus will still be creamy and delicious.
- Storage: Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface to reduce browning.
- Serving ideas: Great with pita, crackers, fresh vegetables, or as a spread for sandwiches and wraps.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
