Although I often buy store-bought hummus when in a pinch, homemade hummus is simple to make. And, avocado hummus is one of my favorite hummus recipes, because it's creamy and delicious. The first time I tasted avocado hummus was recently at one of our favorite restaurants. As usual, I savored each bite, trying to identify all the ingredients in the avocado hummus recipe.
Of course, the restaurant version was swimming in oil, so I left that part out! I did, however, mimic the smoked paprika sprinkled on the top and used it in the avocado hummus recipe to enhance the natural flavors of the chickpeas and avocado.
It's not a secret that I love dips, sauces, and dressings. In order to indulge in my dipping obsession, I create healthy dressing, dips, and sauces, so I can eat exactly what I like. And, I like avocado hummus.
AVOCADO HUMMUS IS SIMPLE WITH VERY FEW INGREDIENTS
In my opinion, the fewer ingredients, the better. When I can make a recipe in one appliance, it's also a win-win! My Kitchen-Aid Food Processor, for example, is one of my favorite kitchen appliances. For that reason, my food processor is one of my most used kitchen appliances, yet it has lived on for 20 plus years. Let's hope it has 20 more years left in her.
AVOCADO HUMMUS INGREDIENTS
- Canned chickpeas
- Aquafaba (chickpea fluid in the can)
- Fresh lemon juice
- Smoke Paprika
Even though most hummus recipes call for oil, aquafaba works just as well, and it's healthy. So, I skipped the oil. The secret, however, is in the lemon juice, avocado, and spices. But, keep it simple. Also, remember to add seasonings a little at a time. Everyone has different prefernces while it comes to seasoning, so start with a little and then add to your liking.
Once blended, place the avocado hummus in teh refriegrator until ready to serve. Because of the added lemon juice, it will not turn brown immediately. Instead, it will last a few days in the refrigerator if you have extras, which I doubt you will.
ARE YOU A DIPPER? HERE ARE SOME OF MY FAVORITE HEALTHY DIPS
- Beet Dip
- Vegan Buffalo Chicken Dip
- Vegan Layered Greek Dip
- Vegan 7 Layer Taco Dip
- Vegan Pumpkin Crack Dip
- Cilantro Jalapeno Hummus Salad Dip
- Mustard Cheese Dip
- Spicy Sun-Dried Tomato Bean Dip
- Basil White Bean and Chickpea Dip and Sandwich Spread
- Cheesy Spinach Artichoke Dip Fat-Free and Fabulous
- Vegan Low-Fat Edamame Hummus with Roasted Pumpkin Seeds
- 15 ounces chickpeas drain ¼ cup aquafaba from the can BEFORE DRAINING and set aside
- 1 avocado pitted and fresh removed
- ¼ cup tahini
- ¼ cup aquafaba drained from the can; see above
- 2 lemons juiced
- 2 ½ teaspoons smoked paprika
- 2 ½ teaspoons cumin
- 1 teaspoon sea salt
- 1 teaspoon pepper
- Open the can of chickpeas and measure out ¼ cup aquafaba (the fluid inside the can).
- Then, drain the rest of the can of chickpeas; you do not need to rinse the chickpeas.
- Add the chickpeas to the food processor fitted with the large blade.
- Now, add all the ingredients, except for the aquafaba.
- Blend for a few minutes.
- Stop the food processor and scrape the sides of the food processor down, and blend again.
- Next, add the aquafaba, seasonings, and blend again until smooth.
- Place avocado hummus in a bowl and refrigerate until ready to serve.
- I added additional smoked paprika for garnish (optional)
- Serve with your favorite vegetables or oil-free pita bread (I used Trader Joe's oil-free whole wheat pita), or use as a sandwich spread.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂