Avocado Hummus Dip

Yumna Jawad

Updated Dec 26, 2025

5 from 77 votes

This avocado hummus is a modern twist on classic hummus and guacamole. It's an easy vegan snack that tastes great with pita or veggie chips!

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Prep Time 15 minutes
Servings 4 servings
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Avocado Hummus.
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Try my avocado and chickpea hummus dip!

This avocado hummus dip is quick and easy to make, and is a tasty twist on my hummus recipe. It has a vibrant green color, a creamy texture and a delicious flavor that everyone will love. Make it to snack on or to serve for your next get-together!

Happy Cooking!
– Yumna

Avocado Hummus Ingredients

  • Chickpeas: Use canned chickpeas to make the recipe easier; rinse and dry them well..
  • Avocado: Look for ripe avocados that give a little when you squeeze them. Be sure to read my tips on how to pit and peel an avocado.
  • Tahini: Choose a tahini with only one ingredient – mechanically hulled sesame seeds.
  • Lemon juice: Use fresh, if you can, instead of bottled. Here’s how to juice a lemon.
  • Garlic: You just need to peel it. The food processor will do the rest!
  • Herbs and seasonings: Just fresh cilantro and salt. If you don’t like the taste of cilantro, you can use parsley to give that green color or just skip it.

How to Make Avocado Hummus

Chickpeas in blender before blending.
Step 1: Place washed, drained, and dried chickpeas in a food processor.
After blending.
Step 2: Process the chickpeas until they become ground and powder-like. You may need to scrape down the food processor a couple of times.
Added ice, tahini, and garlic.
Step 3: Next, add the tahini, lemon juice, garlic, and salt. I also like to add a couple of ice cubes to make the hummus extra thick and creamy.
After blending.
Step 4: Blend until combined. It takes time, but that really helps to create an extra smooth consistency, so be patient with this step!
Added avocado and cilantro.
Step 5: Add the avocado and cilantro. The more herbs you add, the more vibrant the color will be.
After blending.
Step 6: Blend until you don’t see any more chunks of avocado or cilantro, then serve.
Avocado Hummus.

Avocado Hummus

Author: Yumna Jawad
5 from 77 votes
This avocado hummus is a modern twist on classic hummus and guacamole. It's an easy vegan snack or appetizer that tastes great with pita or veggie chips!
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Prep Time15 minutes
Total Time15 minutes
Servings4 servings

Video

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Ingredients
 
 

  • 1 15 ounce can chickpeas
  • 2-3 ice cubes
  • ¼ cup lemon juice
  • 2 tablespoons tahini
  • 2 garlic cloves
  • ¾ teaspoon salt
  • 2 small avocados halved, pitted, and peeled
  • 2 tablespoons fresh cilantro for more for serving
  • Jalapeños sliced, for serving
  • Extra virgin olive oil for serving

Instructions

  • Drain the chickpeas and transfer them to a food processor. Blend until they become powder-like, scraping down the sides as needed.
  • While the food processor is running, add the ice cubes, lemon juice, tahini, garlic, and salt. Blend for about 5 minutes until smooth.
  • Finally, add the avocados and cilantro and blend until smooth and creamy. Taste and adjust as needed with more lemon juice or salt.
  • Spoon the hummus onto a plate or bowl, and spread it with the back of a spoon. Drizzle with olive oil, and garnish with cilantro and jalapeño slices, if desired. Serve cold or at room temperature.

Equipment

Notes

My Top Tip: Peel the skin from the chickpeas for the smoothest texture. It helps if you soak them in hot water with a teaspoon of baking soda, and then use both hands to rub the skins off and remove them. It’s necessary, but it makes your avocado hummus extra smooth.
Storage: Store any leftovers in an airtight container. They will last about 2–3 days in the fridge. Press plastic wrap directly on top of the dip, so it’s touching. Then cover it with a storage lid. This helps minimize oxidation and slow down the browning.
Freezing: You can freeze hummus for up to 3 months. Just make sure to put it in an airtight container and don’t fill it all the way to the top, because it will expand as it freezes.
Video Note: The video version of this recipe uses 2 tablespoons of warm water, but the recipe card uses ice cubes. Either option works, but I prefer the ice cubes.

Nutrition

Calories: 310kcal, Carbohydrates: 26g, Protein: 9g, Fat: 20g, Saturated Fat: 2g, Sodium: 616mg, Potassium: 696mg, Fiber: 12g, Vitamin A: 175IU, Vitamin C: 15.2mg, Calcium: 65mg, Iron: 2.4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Variations

  • Use roasted garlic: For a sweeter, more mellow flavor, roast the garlic first.
  • Give it a more Mexican flavor: Just add jalapeños and a dash of cumin for a little different flavor.
  • Serve it with toppings: Try toasted pine nuts, chopped pistachios, or pickled red onion for crunch and flavor.

Recipe Tips

  1. Peel the skin from the chickpeas. It helps if you soak them in hot water with a teaspoon of baking soda, and then use both hands to rub the skins off and remove them. It’s necessary, but it makes your avocado hummus extra smooth.
  2. Stir the tahini first. If it separates, give it a quick stir before you add it to the recipe.
  3. Don’t skip the ice cubes. This is a trick I learned from my dad which creates the best ice-cream like texture for this avocado hummus dip.
  4. Don’t store more than 2-3 days. Even with the lemon juice, it will eventually turn brown, faster than regular hummus. You can delay the oxidation process by sealing it properly to limit the air contact as much as possible.

Serving Ideas

Final outcome after the avocado hummus is blended

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Comments

  1. Cathy says:

    If using store bought hummus, how much hummus to avocado would you use please?

    Reply
    1. Yumna J. says:

      I’m not sure, I haven’t tried that before.

      Reply

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