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top down shot of avocado hummus in a white bowl
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5 from 75 votes

Avocado Hummus

This avocado hummus is a modern twist on plain hummus and guacamole - a healthy, vegan, easy snack or appetizer with pita or veggie chips!
Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 310kcal
Author Yumna Jawad


  • 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, peeled
  • 2 tablespoons fresh cilantro for more for serving
  • Sliced jalapeños for serving
  • Extra virgin olive oil for serving


  • Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
  • Drain the garbanzo beans and transfer them to a food processor. Blend them alone 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 clove and salt, and blend for about 5 minutes until smooth.
  • Finally, add the avocados and cilantro and blend until smooth and creamy. Taste and adjust as needed by adding more lemon juice or salt.
  • Spoon the hummus onto a plate or bowl, and spread the hummus with the back of a spoon. Garnish with
  • Drizzle with olive oil, and garnish with cilantro and jalapeño peppers, if desired. Serve cold or at room temperature.



Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge. Make sure to place plastic directly on top of the dip touching it to help slow down the browning.
Video: Please note the video uses 2 tablespoons warm water, but the recipe card uses a couple ice cubes. Either option works, but I prefer the ice cubes.


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