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Yield: 4 to 6
Avocado Hummus
Total Time:
25 mins
  • 3 ripe avocados
  • 2 25-ounce cans chickpeas, drained and rinsed
  • 1/3 cup tahini paste
  • 2 garlic cloves minced
  • 1/2 lemon juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 to 5 tablespoons ice water
  • pita bread or chips for serving
for topping
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh herbs parsley, oregano, basil, cilantro, etc – your faves!
  • 1/2 teaspoon crushed red pepper flakes
  1. Set aside 1/3 cup of the chickpeas to use for the topping on the hummus. Toss them with the olive oil, chopped fresh herbs and crushed red pepper.
  2. In your food processor, add 2 of the avocados, the chickpeas, tahini, the lemon juice, garlic, salt and pepper. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth at this point!). Make sure to scrape the sides with a spatula. Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time.
  3. Slice the remaining avocado and place it on top of the hummus. Add a pinch of salt and pepper. Place the chickpeas on top and if desired, drizzle with extra olive oil. Serve immediately with pita chips or bread.

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