Avocado Hummus

in Appetizers, Snacks

This avocado hummus is delicious. And I know I say that a lot, but I really rilly like this one. It’s a good one!

In other related news, why are avocados so expensive? I get that they’re delicious, buttery, fatty (in a healthy way!), pretty, and again, delicious.

No but really…

I like to consider myself a pretty good “ripe” fruit picker, but avocados sort of make me nervous, because sometimes they’re perfectly ripe, yet their exterior is still a little green. This is risky business. Because, I mean, what if I cut into it, thinking it’s ripe and then…it’s not. That’s a whole $2-$3 in the garbage. Stressful!

I sometimes put my pride on the side and I enlist the produce guy to help. He’s always knows what’s up. He picked the ones you see below. They were sort of unripe looking on the outside, slightly soft and totally perfect on the outside. He’s good!

This avocado hummus is exactly what it sounds like: avocado and hummus totally making out, getting married and making a child.

I went the traditional hummus route. There’s a good dose of garlic in this, lemon flavor for days and an awesome tahini flavor. The avocado flavor is subtle, yet totally apparent.

Can we also just discuss how delicious tahini is?! I want to put it in everything right now.

Avocado Hummus

Print this recipe!

2 garlic cloves
1 (15-ounce) can of garbanzo beans
1 lemon, zest and juice
2 tablespoon tahini
2 avocados
Olive Oil

1. Place garlic cloves, garbanzo beans, lemon zest and juice from the lemon and tahini in a food processor. Blend until smooth. Salt to taste.

2. Add two avocados and blend just until smooth. Salt to taste once more. Transfer to a bowl, pour a few tablespoons of olive oil on top, and sprinkle a few dashes of paprika. Serve with whatever you like, whether it be pita chips, warm slices of pita or crackers.

{ 95 comments… read them below or add one }

Carlene @ Carlene's Figments May 1, 2012 at 9:55 am

I like the addition of the paprika! I like to top ours with cilantro too.


charlene May 1, 2012 at 11:11 am

In case it’s helpful, here’s how I choose and handle avocados. Most important, at the produce stand, only choose avocados that still have the tiny stem on. BUT then flick the stem off. Is it bright green in the stem area? Great. If not, choose another because most likely it has started to go bad (even if the avocado is hard and unripe). Second, never put it in a refrigerator. Third, use when slightly soft and pliable when you gently press on it. Fourth, to speed up ripening, put in a brown paper bag with a banana (or by itself if you don’t have a banana). When it will be ready depends on how ripe it was before you put it in. If nearly ripe, a half day is generally enough. If hard as a rock, a full 24 hours might be needed.


cookthegood May 1, 2012 at 12:09 pm

Well the presence of Avocados makes this dish very beneficent to health since Avocados are found very helpful in prevention of prostate and breast cancer


Tv Food and Drink May 2, 2012 at 2:40 pm

I love how you presented this recipe. I love even more that I just picked up tahini at the store this morning. I’ll have to go back for some avocados, but I will be trying this very very soon. Thanks for sharing – Gary


gina May 3, 2012 at 2:41 pm

oh my goodness!! tow of my favorite things in the whole world. question does it keep, how long and does the avocado turn brown!! I am making this today!!
thank you so much!


Adrianna May 3, 2012 at 3:10 pm

It should be served right away. It browns within a few hours.


Deborah May 4, 2012 at 4:00 pm

I find that I can keep guacamole for a couple of days if I put it in a ziplock bag and get all of the air out. Should work for this two. I’m gonna give it a try.


Shelley May 4, 2012 at 8:29 am

I am planning on making this tomorrow for a Kentucky Derby party. There will be ~30 people, and several of us are bringing apps. for everyone to snack on. About how much does this recipe make? Do you think I should double it?
Thanks so much! :)


Adrianna May 4, 2012 at 11:00 am

This recipe makes about 2 cups of avocado hummus. I think maybe you should double it? Also, make it and serve immediately–this hummus does get brown the same way guacamole does.


Shelley May 4, 2012 at 12:54 pm

Thank you!!


Maggie May 4, 2012 at 12:28 pm

I read that avocado is great home remedy for numerous health problems. This make your recipe even more beneficial.

Keep up the good work :)


Helen May 7, 2012 at 1:50 am
quiescentmind May 8, 2012 at 12:11 pm

I love the avocado hummus recipe.


Amie May 12, 2012 at 2:09 pm

I have never used tahini before, but would love to try this recipe, so I just picked some up. Does anyone know whether tahini should be refridgerated after I open the container? How long does it keep? Thanks!


Adrianna May 12, 2012 at 4:38 pm

You should look on the back of the package–it should say it. I keep mine in the fridge. :)


Amie May 15, 2012 at 7:57 am

I did check the package, it didn’t say. I’ll keep it in the fridge if that works well, just didn’t know if it got too solid to manage that way…


Jonathan May 17, 2012 at 4:53 pm

What a great idea!!! Looks so delicious! I can’t wait to try this. Hummus is my all time favorite snack, and combine it with avocado?!?! So good!!!


johnny April 22, 2013 at 9:27 am

we have same name


Amanda May 18, 2012 at 5:56 am

Your blog is AMAZING! I try to check in every day to see if you’ve posted anything new. The writing is brilliant and your recipes are genius! Thanks so much for sharing and all of your hard work- it’s much appreciated!!!


koaorpa May 21, 2012 at 9:41 am

Avocado Hummus Very nice post. I just stumbled upon your blog and wanted to say that I have truly enjoyed surfing around your blog posts. After all I will be subscribing to your rss feed and I hope you write again soon!


Emma July 2, 2012 at 5:24 am

Mmmm, this was soooo good! I made it without the garlic (cause, don’t hurt me, I HATE garlic) and without the tahinni (because I couldn’t justify the expense). I added a big spoonful of paprika, a shake of black pepper, and generous pinch of salt. Delicious, and hit the spot in this land of no hummus.


watson July 10, 2012 at 5:01 pm

so, if you cut open an avocado and it’s not quite ripe you THROW IT AWAY? instead of wrapping it tightly to keep it from browning and giving it a couple more days? or maybe making this: http://thekitchenismyplayground.blogspot.com/2012/02/baked-eggvocado.html



Claire September 16, 2012 at 2:50 am

mmmm i prefer this over chip dip


Hilary December 2, 2012 at 8:22 pm

i just made this, it was soo yummy!
I didn’t add any tahini, just because my avocado was so big and i thought it didn’t need the extra fat, it was super yummy and creamy. I ate it with lil’ carrots.



Tom Schaffer January 17, 2013 at 10:41 am

great recipe. made two pots of this this week. :) thanks!


Blythe @ Desperate Craftwives January 17, 2013 at 11:57 am

Holy Guacamole this looks good! Totally pinning this ASAP!


johnny April 22, 2013 at 9:25 am



Amanda September 15, 2013 at 10:40 am

I made this hummus today. Only had one avocado…but it came out beautifully and so delicious. Seriously a decadent hummus. Luv it!!


Heidi December 1, 2013 at 3:34 pm
S Olah October 22, 2014 at 8:25 am

A tip about avacados. They are actually the easiest to pick out, cantelope is what stumps me. It depends on what you want to use them for so if it is for Hummas or Guacamole then they need to be very soft to the touch. The color is usually very dark the riper it is. If you want to use them in salads, sandwiches or just eat by themselves then you want them harder to the touch. Only if it’s rock hard are they probably not ripe enough to use at all.

Hope this helps.


Puneet June 9, 2015 at 1:34 am

Made this today and it has come out really well. I halved the recipe and increased the lemon juice to make it a bit more tangy. Very easy to prepare. Just pulse everything together for a min or 2.


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