Avocado Hummus
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 - 8 people
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Calories
254 kcal
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Course
Condiments
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Cuisine
American, Middle Eastern
Avocado Hummus
Description
This recipe begins by boiling chickpeas with baking soda to soften them thoroughly, which contributes to the hummus’s smooth texture. After draining, the chickpeas are combined in a food processor with tahini, fresh lemon juice, olive oil, garlic, cumin, salt, black pepper, and ripe avocado. The avocado adds a lush creaminess that slightly mellows the traditional hummus flavor. Drizzling in ice-cold water during processing further smooths the mixture to a velvety consistency.
The hummus offers a balanced flavor profile with the nuttiness of tahini, brightness from lemon, and earthy spices complementing the creamy avocado. Adjustments can be made to seasoning after blending to suit taste. The finished dip can be served with a drizzle of olive oil and a pinch of paprika for color and subtle smoky flavor.
This avocado hummus can accompany vegetables, pita bread, or be used as a sandwich spread, functioning as a versatile dip or spread for various occasions.
Ingredients
- 15 ounces chickpeas drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda for canned chickpeas only
- ¼ cup tahini
- 3 tablespoons lemon juice adjust to your tastes
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
- ¾ teaspoon cumin ground
- ¾ teaspoon salt to taste
- 1 pinch black pepper to taste, cracked
- 1 medium avocado ripe, cored and peeled
- 2 tablespoons water ice cold
- 1 pinch paprika for serving
Instructions
- Add chickpeas into a small pot. Cover with water and add baking soda. Bring to a boil over high heat. Reduce heat to medium-high and let boil until soft, about 20-25 minutes.
- Drain chickpeas in a fine mesh strainer under cool running water until water runs clear, about 20 seconds.
- Transfer chickpeas to a food processor with tahini, lemon juice, olive oil, garlic, cumin, salt, pepper and avocado. Process until smooth, scraping down the sides with a spatula when the hummus gets stuck to the walls of the bowl. Process once more. With the food processor running, drizzle in 2 tablespoons of the ice cold water. Process until smooth and creamy.
- Taste test and adjust flavours if necessary: extra pinch of salt or cumin, or a little extra lemon juice.
- To serve, drizzle with olove oil and sprinkle with a light dusting of paprika.
Notes
- Boiling chickpeas with baking soda softens them for the smoothest hummus texture without pre-soaking.
- If your hummus is too thick due to thick tahini, add 1-2 tablespoons of cold water while blending to reach your desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 394mg | 16% |
| Potassium | 431mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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