Avocado Hummus




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

I saw a recipe for avocado hummus on Pinterest and just couldn't get over how pretty it looked, so I knew I had to try it myself. :D

Avocado hummus has a really mild flavor and it's even lighter and creamier than regular hummus - great as a dip for veggies or chips! I added cumin and cayenne to mine, but I think coriander would be lovely too.

If you're a big avocado fan, make sure to also check out my recipe for chocolate avocado mousse!

Bonus tip: put this hummus on a sandwich. DANG IT IS GOOD. I just made a chipotle chicken, onion and avocado hummus sandwich and I am really excited about it.

Step 1: Ingredients

  • 14.5 oz can chickpeas, rinsed and drained
  • 2 ripe avocados
  • 1+ cloves of garlic
  • 3-4 tablespoons olive oil
  • a lime
  • salt & pepper
  • whatever spices you like!

You'll also need a food processor - I'm using this one.

If you REALLY like garlic, I'd suggest doing two or more cloves. I added one large clove and the flavor was pretty mild.

Step 2: Process the Chickpeas

First off, you'll want to process the chickpeas so they're pretty smooth.

Combine the chickpeas, garlic, the juice from half the lime, a pinch of salt and a couple tablespoons of olive oil in the food processor. Blend until smooth - you'll need to scrape down the sides and maybe add more olive oil if it doesn't want to come together. :)

Step 3: Add the Avocado

Roughly chop the avocados and throw them in and blend again, continuing to scrape down the sides when it needs it.

Blend until nice and creamy.

Step 4: Taste Testing!

Once everything is blended together, you can start playing with the flavors.

For this batch, I probably used about 4 tablespoons of olive oil. I also used the juice of the whole lime, a couple pinches of salt, and a pinch each of black pepper, cayenne and cumin.

You can also add tahini - I decided to leave it out this time because it can overpower delicate flavors like the avocado. :)

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25 Discussions


2 years ago

Just made it tonight. Yum! Even my mom who doesn't like olive oil liks it.


3 years ago

Hmmm...best of both worlds. I love fresh avocados and I love homemade hummus. It's a billion times better than the pre-packaged junk at the supermarket. Totally making this tonight! Thanks for sharing.


4 years ago

I love this recipe. I made it using my blender. Had to add a few more shots of oil but it came out great. I think the lime juice is a far better addition than tahini anyway. Two thumbs up!


4 years ago on Introduction

I made this, but I didn't take pictures! Next time, I'll take pictures.

The recipe worked great for me. I only used 2 tbls of olive oil, and then a bit of the liquid from the chickpea can. I made sure to rinse the chickpeas well to make sure there wasn't any grit. I used lime juice from a bottle which seemed okay as well. They key thing I did was make sure there was enough salt (but not too much), and then I was liberal with the cayenne, coriander, cumin, yellow mustard spice, and paprika. The dip tasted quite smooth with a distinct kick of an aftertaste. Excellent! Finally, I spooned the dip into a plastic container, covered the top with plastic wrap (i.e. no air exposure for the dip) and let it sit in the fridge for about 5-6 hours. It was a big hit at the party I made it for.

I didn't think hummus would be good without the tahini, but this recipe definitely was well received. Thanks for posting.


4 years ago on Introduction

Wow! Easy...simple recipe! Thanks! I'm going to make it. My teenage daughter hates avocados AS avocados...but loves Juacamole and she LOVES hummus. So combine the two and viola! What a great idea! Thanks for the recipe.

1 reply

Hi there, only to point out something, the word in Spanish is "guacamole", with G not J and the French word its "voilà" with an accent, otherwise the word you wrote means "rape" in Spanish. I also know that you didn't ask me, but anyway, I need to say that the word for avocado in Spanish is aguacate, and please, don't use the word avo, to say avocado, like somebody posted up. Have a nice day! :)


4 years ago on Introduction

I like to make it with roasted garlic, red pepper and a dash of chipotle hot pepper. Never tried with avo but have done choco/avo mousse for a few years and love it. No one guesses its avo based. Most of the time I use carob and its still great. I will go visit your recipe to see if we do it the same. Thanx.


Reply 4 years ago on Introduction

This current batch has lasted for two days really well - it looked nice and green this morning, too, but I didn't try it. So I'd say 2-3 days!


Reply 4 years ago on Introduction

Try "sealing" the mixture with plastic wrap. Just "skush" it down so it makes contact with the mixture then wrap up the rim of container, then pop on lid (if applicable). This tip is borrowed from Mallory Archer, Archer's mother on "Archer". LOL!

I've been making hummos for years. Since I was a little kid actually. this reads very good. I'll make it when The Kids are Home. Jessyratfink (love that handle!) is right on too, about sammies... or burritos! Keeper recipe! Thanks JRF!

I've been making hummos for years. Since I was a little kid actually. this reads very good. I'll make it when The Kids are Home. Jessyratfink (love that handle!) is right on too, about sammies... or burritos! Keeper recipe! Thanks JRF!


4 years ago on Introduction

WOW!!... another great thing you have created!!... Double plus good!!...