Easy Avocado Hummus

Avocado hummus is creamy and delicious. Made with a few simple whole foods, this avocado hummus recipe is perfect for dipping vegetables, pita, crackers, or as a sandwich spread. It's ready in under 10 minutes, so dip away!

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. 

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• Avocado Hummus Ingredients
• Avocado Hummus Ingredient Substitutions
• How to Make Avocado Hummus
• Recipe FAQs
• Tips
• More Delicious Vegan Recipes
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• 💬 Reviews

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. To indulge in my dipping obsession, I create healthy dressings, dips, and sauces to eat exactly what I like. And I like avocado hummus. 

Avocado Hummus 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. 

• Canned Chickpeas: I buy organic canned chickpeas and reserve teh aquafaba to use for other recipes.
• Avocado: Also known as an alligator pear or butter fruit, avocados are a type of berry. They grow in warm climates. Avocados provide substantial monounsaturated fatty acids and are rich in many vitamins and minerals. Incorporating them into a varied, healthy diet can provide several benefits.
• Tahini: Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and the Middle East
• Aquafaba (chickpea fluid in the can)
• Fresh Lemon Juice: I prefer fresh lemon juice when making dips and sauces.
• Cumin: Cumin can add nutty warmth, pepperiness, and smokiness with a faintly musty aroma to all dishes. It's also often used as an ingredient in chili, curry powders, and other spice blends like garam masala.
• Smoked Paprika: Smoked Paprika —also known as pimento, smoked pimento, and Spanish paprika—is made by first slow-roasting peppers over an oak fire before grinding them into a powder. This process imparts a strong smoky flavor to the final spice. Smoked paprika is commonly used alongside other potent condiments such as hot sauce.
• Salt & Pepper to Taste: Just a pinch of salt and pepper elevates the flavors in the avocado hummus recipe.

Avocado Hummus Ingredient Substitutions

• Instead of chickpeas, try white beans as an option. I like Cannellini beans as a base fro humus.
• Nut butter is often used to substitute avocado in recipes.
• Skip the tahini and use more aquafaba instead.
• Use bottled lemon juice if fresh juice isn't available.
• Coriander is similar to cumin.
• Chipotle chili powder is similar in flavor to smoked paprika.
• Add any herbs to change the flavor of the hummus.

How to Make Avocado Hummus

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 preferences when it comes to seasoning, so start with a little and then add to your liking. 

1. Open the can of chickpeas and measure out ¼ cup aquafaba (the fluid inside the can).
2. Then, drain the rest of the can of chickpeas; you do not need to rinse the chickpeas.
3. Add the chickpeas to the food processor fitted with the large blade.
4. Now, add all the ingredients, except for the aquafaba.
5. Blend for a few minutes.
6. Stop the food processor and scrape the sides of the food processor down, and blend again.
7. Next, add the aquafaba, seasonings, and blend again until smooth.
8. Place avocado hummus in a bowl and refrigerate until ready to serve.
9. I added additional smoked paprika for garnish (optional)
10. 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.

• Once blended, place the avocado hummus in the refrigerator until ready to serve. Because of the added lemon juice, it will not turn brown immediately.
• Instead, the avocado hummus lasts a few days in the refrigerator if you have extras, which I doubt you will. 

Recipe FAQs

Tips

• If the avocado yields to firm, gentle pressure, you know it's ripe and ready to eat.
• Ripe, ready-to-eat avocados may have a darker color but color can vary, so it is best to go by feel as well as color.
• It will feel light and soft, but it will not feel “mushy” to the touch. Ripe fruit is perfect for that day.
• Ripe avocados store well in the refrigerator to prolong their freshness.
• Try this avocado hummus with a Hummus & Tabbouleh Wrap, or use this hummus to make Hummus Dressing!

If you are craving some creamy, delicious hummus, try this avocado hummus recipe!

More Delicious Vegan Recipes

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