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
2 garlic cloves
1 (15-ounce) can of garbanzo beans
1 lemon, zest and juice
2 tablespoon tahini
2 avocados
Salt
Olive Oil
Paprika
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.
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I’ve been wanting to try avocado hummus for a while. Your description of this has me sold!
At trader joes (if you live near one) you can buy a bag of 4 for less than $4. they are usually green but once ripe will keep in the fridge for about a week. totally affordable and rarely have I had a bad one. we use at least a bag a week. great for my 11monthold, guacamole, and this hummus!
I’m thinking this has got to be so over-the-top creamy and wonderful that I’ll want to rub it all over my face. In a good way.
Avocado was the first food I fed my little Jonah buddy and you would have thought I was feeding him poison. So I mixed it with a little salt and a little fresh-cracked black pepper (um, hello only the fanciest of fancy for my boy) and well, I don’t want to brag but I totally nailed it in the baby food department. I’m going to guess that in a few months he’s going to enjoy this tasty hummus.
Sounds delicious. I’ve never made hummus with avocados before – I’ll have to try it! On another note I know what you mean about the risk with avocados — I let one sit out for too long, cut into it and it had gone bad so I had to throw the whole thing away!
Hmmmmm….. very interesting. I love the color. Does the avocado change the texture of the hummus a whole lot?
It just makes it slightly more creamy.
I just need to get on and make this avocado hummus, these are two things I really like by themselves and what could be better than mixing both together. Avocados stress me out too because you can never tell what the inside looks like and yes freaking expensive too. I buy all the time and so far have been pretty lucky. If there’s a slight give when you push semi hard, then it’s good, or so I think.
Awesome!!!! I love how lately you have posted some great recipes using avocado (my fav food)…they’re home runs for me!
ooo can’t wait to try this one such an interesting idea!
I always say that if I lived in Cali, I’d have an avocado tree. Because I’d love to eat them every day, but they’re stupidly expensive. Lame.
This looks yummy!
Oh dear. Avocado and Hummus…like my two favourite things mixed into one. I am definitely going to make this. That is one hot child, let me tell you haha!
This is a good one. I’m a good ripe avocado picker too
Yummmm! Two of my favorite dips combined! Now if I could just figure out a way to work french onion dip into this…too far?
I don’t know how you would do that but would be seriously curious if you did!
I literally went through the same thing when I bought an avocado yesterday. I haven’t cut it yet out of fear of un-ripe-ness. But this recipe definitely makes me want to!
The avocado thing totally stresses me out too. I get antsy and think its ready and then cut into it and it won’t mash because it’s not ripe and you end up with cubey unripe avocado chunks.. annoying.
this recipe has so many yummy ingredients, can’t wait to try it! food processor recipes are my favorite because they are always the easiest to clean up.
Made this was very good my kids loved it!
Second time I made it with Sesame oil because I was out tahini.
I am seriously making this recipe this weekend! I have all the ingredients at home!
mmm! love anything avocado. This looks great!
http://www.happypaperplace.com/
drool fest! give me a bowl of this, a big spoon and bravo tv. heaven. happy weekend!!
Appetizing post!
I opened this post and said “oh yes!”. What an excellent idea. I’m surprised I have not seen this combo before because it seems so obvious (in a good way, I mean). I’ll def be trying this one sooner rather than later.
Avocados are one of my favorite foods!
Liking that pale green color.
How innovative! I have 2 very ripe avocados in my fruit bowl so once I get a can of garbanzo beans, I should be set!
Oh yes! It’s just so pretty. I read recently to look for avocados that have the darkest exterior for the ripest avocados and it seems to be working for me
Getting the produce expert’s help is a good way to go, for sure!
Hello gorg! I break out in hives when I have to pick out avocados. Seriously. The thought of cutting open a supposed “ripe” one & finding it hideously brown drives me cray-cray. I should enlist produce guy’s help more often. They always know what’s up. Totes trying this soon… it looks amazing!
Mmmmm this looks delicious! I’ve always had the same question about why avocados are so expensive! I just bought 8 yesterday because they were bagged with 4 for $3.49. Less than $1 per avocado? Yes please!!!
it’s guacamole, pesto, and hummus all mixed together………….awesomeness!!!!!!!!!!!!!!!!!!!!!!!!!
I want this right now
Made this today. Yummy, but I like hummus a lot to begin with. This made a small vat. Mine was 1152 calories and filled an old Cool Whip tub (a.k.a. mom’s tupperware).
um…yummus. i also make a edamame version of hummus:
http://theactorsdiet.wordpress.com/2011/04/19/the-right-combination/
That looks super delicious. I dig it.
We grow avocados on our family farm. Over the years we’ve heard people say that it’s hard to pick a good avocado and to know when it is perfectly ripe. We don’t have that trouble because we know when we picked the avocado and which part of the season we’re in. Early in the season it takes longer because the oil content is lower. Later in the season they ripen faster and are more buttery when they’re ready. For people who eat avocados all the time and want consistently perfect avocados, we offer monthly subscriptions and gift boxes. It’s great to know your farmer, get local avocados (for the US that’s California!) and never worry that your money will be wasted. (We guarantee the quality.) Thanks for the great recipe! We’ll be sharing a link to your post on our Facebook page today!
I will never, ever fathom why avocados are so expensive WHEN THEY COME FROM CALIFORNIA. You’d figure something locally grown would be cheaper since it doesn’t have to travel so far…looking forward to making this for future summer gatherings.
High water prices in CA and avocados suck up lots and lots of water
Apparently avocados that will be sold also have to be inspected by the Avocado Commission (or something like that) to show they meet certain standards so I think there are more levels of bureaucracy that many other crops.
Great recipe, I´m going to try it sometime!
x Danielle
http://food-love-happiness.blogspot.com
Yummy recipe, I’ll have to try it sometime. If you like tihini, mix some paste with minced garlic, parsley, a little lemon juice and water. Use it as a sauce or dip veggies into it, it’s a great snack. I live in israel and they have it everywhere here
Oh that sounds awesome
It is, also avocados are ~$3/kilo over here
yum! A little bit of hummus goes a long way for me… any idea how long this keeps in the fridge before it turns brown and gross?
This should be served/eaten immediately. It’ll turn brown after a few hours.
Avocado+hummus=Perfection!
I know that if you keep an avocado stone in the guacamole it prevents it from getting brown. I wonder if it works in this case as well.. But probably wouldn’t last long
Oh that might work. I can’t see why it wouldn’t.
Two of my all time faves combined? Sign me up.
Maybe a dumb question- do you have to eat this all in one sitting or will it keep for a couple days in the fridge because of the lemon?
I thought that the lemon would deter it from turning brown, but unfortunately that’s not the case. This should be eaten right away.
Yum
What a great idea! Was going to make a pesto hummus tomorrow but I have a couple ripe avocados on my counter so I might try this instead. Thanks for sharing the recipe
I think I’m the only vegetarian alive who doesn’t like hummus. I hate the grainy texture.
Grainy hummus you tried was probably made from garbanzos that were not cooked enough..they really need to be super soft so they are creamy when mashed and that can mean another hour on the stove or in the pressure cooker…Also garbanzos have a skin on them…a real pain to remove, but if removed once mashed the texture improves greatly….hope you can try it sometime!!!
Did you see that this recipe was featured on NYTimes Diner’s Journal “What We’re Reading”? idk maybe you already knew or maybe that’s not really an exciting thing for you but you are!!
Oh I had no idea. So very cool! Thank you for telling me.
This looks delicious!
I find that the key to not buying bad avocados is to have a good vendor. For some reason, anytime I buy avocados at a certain store (even if they feel perfect in my hand), they are always bad. And they are almost always from Chile. Californian & Mexican avocados are the way to go!
Adrianna, I never would have put avocado and hummus together by why not. I think their make out session looks damned good!
Do you know that avocados are my weakness? I try hard to eat seasonally, but avocados are the exception – I buy them every time I go to the market. They are just TOO good to pass up.
Have a great week,
E
Am I the only one squeezing my avocados to be sure they’re ripe?
Minneapolis-based Holy Land makes crazy good guacamole hummus
My avocado-picking trick is to pull off the stem. If it’s green underneath and just slightly soft, you have a winner.
Avocado AND hummus? Er, YES PLEASE! Mmmm.
MMM I LOVE avocados and hummus, this sounds like such a perfect combination!! I can’t wait to try to make this and have it with some blue corn tortilla chips yum yum yum
This looks pretty amazing. I have always wanted to make my own hummus, and I figured it would be a difficult task ,however, I’ve found so many different recipes online for all kinds of different hummus in all kinds of flavors! I can’t wait to try this one, because guacamole is my second favorite dip of choice. I guess with this recipe I can have both
thanks for sharing!
I like the addition of the paprika! I like to top ours with cilantro too.
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.
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
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
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!
It should be served right away. It browns within a few hours.
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.
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!
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.
Thank you!!
I read that avocado is great home remedy for numerous health problems. This make your recipe even more beneficial.
Keep up the good work
thanks for the recipe I gave it a go http://helensarahvaughan.blogspot.co.uk/2012/05/avocado-houmous.html
I love the avocado hummus recipe.
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!
You should look on the back of the package–it should say it. I keep mine in the fridge.
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…
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!!!
we have same name
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!!!
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!
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.
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
shame.
mmmm i prefer this over chip dip
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.
thanks!!!
great recipe. made two pots of this this week.
thanks!
Holy Guacamole this looks good! Totally pinning this ASAP!
Thanks!
heyyyyyyy
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