Avocado Hummus

Makes 1½ cups (360g)
Avocado hummus is even healthier than traditional hummus. Not only does the addition of avocados make your hummus extra creamy but adds more heart healthy fat which counteracts bad cholesterol.
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  • 2 avocados, ripe, peeled and sliced
  • 1 can (15 ounces (425g)) chickpeas, drained and rinsed - reserve ½ cup (120ml) liquid
  • ½ cup (130g) tahini
  • ¼ cup (60ml) olive oil
  • 2 lemons, juiced
  • 1 tablespoon (15ml) cumin, ground
  • 1 teaspoon (5ml) sea salt
  • ½ teaspoon (2.5ml) pepper
  • ¼ teaspoon (1.25ml) chili pepper


  • cilantro or parsley leaves
  • chickpeas
  • olive oil


Place avocados, chickpeas, tahini, olive oil, lemon juice, cumin, sea salt, pepper, and chili pepper into the bowl of a food processor or blender. Process on high speed until the mixture is thick and creamy. Scrape down the sides and continue to blend. If the hummus is too thick add the chickpea liquid and blend until creamy. Add the additional liquid if required.

Add hummus to a bowl. Using the back of a spoon spread the avocado hummus in a circular motion and drizzle with olive oil. Garnish with cilantro leaves and chickpeas.


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