Avocado Hummus
This creamy avocado hummus blends chickpeas, tahini, fresh avocado, and herbs into a smooth, flavorful dip. Quick to make and perfect for snacking, it pairs beautifully with veggie chips, pita bread, or as a fresh addition to any mezze platter.
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Servings: 6
Calories: 327kcal
Ingredients
- 15 ounces cooked chickpeas or canned chickpeas, drained and rinsed
- ¼ cup tahini paste
- 2 ripe avocados pitted and peeled
- 2 cloves garlic minced
- 2 tablespoons fresh cilantro or more to taste
- salt and pepper to taste
- 2 tablespoons olive oil or more as needed
- 2 jalapeños deseeded (optional, for heat)
Instructions
- Place all ingredients in the bowl of a food processor.15 ounces cooked chickpeas, ¼ cup tahini paste, 2 ripe avocados, 2 cloves garlic, 2 tablespoons fresh cilantro, salt and pepper, 2 tablespoons olive oil, 2 jalapeños
- Blend until smooth, scraping down the sides as needed. Add a splash of water or extra olive oil for a creamier texture.
- Taste and adjust seasoning as desired.
- Spoon into a serving bowl, drizzle with extra virgin olive oil, and garnish with cilantro or sesame seeds if desired.
Notes
Makes about 1½ cups.
Store leftovers in an airtight container in the fridge for up to 2 days.
To keep your hummus bright and vibrant green, press plastic wrap directly onto the surface before sealing.
Serve with pita chips, tortilla chips, veggies, or use as a sandwich spread.
Nutrition
Calories: 327kcal | Carbohydrates: 28g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 14mg | Potassium: 593mg | Fiber: 11g | Sugar: 4g | Vitamin A: 183IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 3mg