Easy Avocado Hummus
Avocado hummus is oil-free, creamy, and delicious. Made with a few simple whole foods, avocado hummus is perfect for dipping vegetables, pita, crackers, or as a sandwich spread. It's ready in under 10 minutes, so dip away!
Servings: 12 servings
Calories: 123kcal
Ingredients
- 15 ounce canned 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
Instructions
- 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 it as a sandwich spread.
Notes
- 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 and color.
- It will feel light and soft but not “mushy” to the touch. Ripe fruit is perfect for that day.
- Ripe avocados store well in the refrigerator to prolong their freshness.
Nutrition
Calories: 123kcal | Carbohydrates: 14g | Protein: 5g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 201mg | Potassium: 251mg | Fiber: 5g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 2mg