Creamy avocado hummus is a velvety, fresh, and nourishing dip with a delicate nutty note from tahini and a lively flash of lemon. It pairs beautifully with crisp vegetables, pita, toast, and pita chips, and comes together in just minutes in a blender.
Ingredients
- Canned chickpeas, drained — 240 g (8.5 oz)
- Ripe avocados — 2
- Tahini — 2 tbsp
- Lemon juice — 2 tbsp
- Extra virgin olive oil — 2 tbsp
- Ice-cold water — 3 tbsp (as needed)
- Garlic — 1 clove
- Salt — 1/2 tsp
- Ground cumin — 1/2 tsp
- Red pepper flakes — 1/4 tsp (optional)
- Fresh cilantro, chopped — 2 tbsp (for serving)
Step-by-step recipe
- Drain the chickpeas, rinse under cold water, and pat them dry well.
- Halve the avocados, remove the pits and skins, and cut the flesh into large chunks.
- Place the chickpeas, avocado, tahini, lemon juice, olive oil, garlic, salt, and cumin in a blender bowl.
- Blend until smooth and creamy, adding ice-cold water 1 tbsp at a time until you reach the desired consistency, usually about 3 tbsp.
- Taste and adjust: add a little more salt, lemon juice, or a pinch of red pepper flakes if you want more heat.
- Transfer the hummus to a bowl, scatter over the chopped cilantro, and serve with vegetables, toast, or pita.
Serving and storage
Serve the hummus chilled, with a drizzle of olive oil and a sprinkle of cumin, sesame seeds, or herbs. It is ideal for quick snacks, lunch boxes, and casual gatherings.
- Storage: Transfer to an airtight container, press plastic wrap directly onto the surface, and refrigerate for up to 2 days.
- If the hummus thickens in the fridge, bring back its creamy texture by stirring in 1–2 tsp of ice-cold water or a few drops of lemon juice.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- For maximum silkiness: use ice-cold water and blend a little longer, pausing to scrape down the sides of the bowl.
- Without tahini: swap in peanut butter or cashew butter, or use 2 tbsp thick yogurt for a lighter version.
- Citrus twist: replace part of the lemon juice with lime juice for a brighter tropical note.
- Greens: add a handful of spinach, parsley, or basil for a deeper green colour and extra freshness.
- Spices: instead of cumin, try coriander, smoked paprika, or a pinch of sumac for a tangy edge.
Nutritional value
| Indicator | Per serving |
|---|---|
| Calories | 217 kcal |
| Protein | 5.3 g |
| Fat | 15.2 g |
| Carbohydrates | 16 g |
| Fiber | 6.5 g |
| Sugars | 2 g |
| Sodium | 200 mg |
FAQ
What can I use instead of tahini if I don’t have any?
Use peanut butter, almond butter, or cashew butter. In a pinch, thick Greek yogurt or 1–2 tbsp olive oil will work for texture.
Can I use dried chickpeas instead of canned?
Yes. Soak 150 g (5.3 oz) dried chickpeas for 8–12 hours, then simmer until tender, about 45–60 minutes, and let them cool. Use about 240 g (8.5 oz) cooked chickpeas for the recipe.
How can I make the hummus even lighter and airier?
Add the ice-cold water in small additions and blend longer. You can also remove the thin skins from the chickpeas first — it makes the texture especially silky.