Avocado Hummus

A creamy avocado hummus with chickpeas, tahini, lemon, and smoked paprika, finished with fresh cilantro. Smooth, fresh, and slightly smoky—perfect for dipping or spreading.

Prep Time10

Cook Time0

Total Time10

Course: Dips, Healthy Appetizers

Cuisine: American, Arabic / Middle East

Keyword: avocado hummus, hummus recipe

Servings:

Author: Tatiana

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.

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