Avocado Hummus
Avocado hummus is a delicious marriage of guacamole and hummus in one bowl! Smooth, creamy, and incredibly delicious, this is a great dip for chips, pita, or veggies, and makes an awesome spread on your favorite deli sandwich.
Kids love to dip things, that is no secret! Any time I can add in a delicious but also healthy dip into our days, I am all for it!
This avocado hummus makes a perfect treat no matter if you are using it as a snack or adding it to a meal.
Ready in about 10 minutes, this is a super simple but flavorful dip that will quickly become a favorite!
Other great kid friendly dip recipes:
Ingredients Needed:
You just need a few staples to make this easy, creamy, delicious hummus:
- 2 Ripe avocados – make sure they are nice and soft and perfectly ripe!
- 1 can of chickpeas, rinsed and drained
- Tahini paste – get a good quality for the best taste
- Fresh lemon juice – for best results, use it fresh from the lemon, not the stuff in the bottle.
- Olive oil – use a good quality with a good taste. I use extra virgin olive oil.
- Garlic cloves
- Onion powder
- Water – to help thin it out a little
- Salt
Equipment Needed:
You don’t need many tools to make this! You only need:
- Measuring cups and spoons
- A can opener
- A good food processor
How to make this hummus
This hummus is so simple to make! For the full set of directions, make sure you scroll down to the recipe card below:
- Place the avocados, chickpeas, tahini, lemon juice, olive oil, garlic, onion powder, water, and salt in a food processor and blend until smooth.
- If the hummus is too thick, you can add more water, lemon juice, or olive oil.
- Adjust salt to taste.
- When serving, garnish with some smoked paprika, sesame seeds, fresh parsley, and diced tomato.
*Recipe Note: I use chickpeas straight from the can in this recipe, and it turns out great. But if you want extra, ultra, super smooth hummus, you can simmer the chickpeas in some water and a pinch of baking soda for 15 minutes first. Then rub the chickpeas in your hands (when cool), and remove the peel. I only do this extra step if I am feeling super fancy, though! Using them from the can gives nice results as well.
STEPS IMAGE
Prepping ahead of time
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Recipe Note: As this hummus is made of avocado, it will turn light brown within the first 24 hours, don’t worry it is still safe to eat.
To help preserve as much of the vibrant fresh color as you can, cover the container with plastic wrap, pushing the plastic wrap directly onto the surface of the hummus before covering with a lid. You want to prevent as much air exposure as you can.
How to serve this to your family
This hummus is an excellent appetizer or snack!
- Serve it with your veggies (like cucumbers, carrots, or red bell peppers)
- Serve it your favorite crackers, with naan or pita bread.
- Add it to your favorite sandwiches (like a breakfast sandwich or a turkey sandwich!)
- Serve it with your meal – it would be awesome with grilled chicken, or kabobs!
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Avocado Hummus Recipe
Equipment
Ingredients
- 2 medium-size ripe avocados
- 1 can 14 oz chickpeas, rinsed and drained
- ¼ cup tahini paste
- ¼ cup fresh lemon juice
- 2 Tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon onion powder
- ¼ cup water
- ½ teaspoon salt adjust to taste
Instructions
- Place all the ingredients in a food processor and blend until smooth.
- If the hummus is too thick, you can add more water, lemon juice, or olive oil.
- Adjust salt to taste.
- When serving, garnish with some smoked paprika, sesame seeds, fresh parsley or cilantro, or diced tomato.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
