A bowl of avocado hummus with a swirl on top, olive oil drizzle, and pita chips nearby.
Avocado hummus is creamy, bright, and a little extra compared to classic hummus.
You get the protein and body from chickpeas plus the buttery richness of ripe avocado.
It’s perfect for snack boards, meal prep lunches, and easy weeknight sides.
Once you make avocado hummus, you’ll want to dip everything in it.
The secret is blending long enough and using enough lemon.
Lemon keeps the flavor fresh and helps the color stay brighter a little longer.
Why You’ll Love This Avocado Hummus
- High-protein snack: Chickpeas make it filling and satisfying.
- Super creamy: Avocado gives it a rich, smooth texture.
- Fast and easy: Ready in about 10 minutes.
- Meal prep friendly: Great for lunches and snack boxes.
- Versatile: Dip, spread, or sauce for bowls.
Ingredients for Avocado Hummus
- Chickpeas (1 can, 15 ounces) – base; rinse for smoother flavor.
- Ripe avocado (1 large) – creamy richness; use soft, ripe avocado for best texture.
- Tahini (2 tablespoons) – nutty depth; almond butter can work in a pinch.
- Lemon juice (3 tablespoons) – brightness; also helps color stay fresher.
- Garlic (1 clove) – savory bite; start small if you want it mild.
- Olive oil (2 tablespoons) – smooth texture.
- Ground cumin (1/2 teaspoon) – warm flavor; smoked paprika is a fun swap.
- Salt (1/2 teaspoon) – to taste.
- Cold water (2–4 tablespoons) – makes it extra smooth and fluffy.
How to Make Avocado Hummus
- 1. Blend: Add chickpeas, tahini, lemon juice, garlic, cumin, and salt to a food processor. Blend 30 seconds.
- 2. Add: Add avocado and blend 1 minute, scraping down the sides.
- 3. Smooth: With the processor running, drizzle in olive oil and add cold water 1 tablespoon at a time until silky.
- 4. Taste: Taste and adjust lemon and salt. Serve with an olive oil drizzle and a sprinkle of paprika if you like.
Tips for Perfect Avocado Hummus
- Rinse chickpeas to remove canned taste.
- Blend longer than you think for a smoother dip.
- Use cold water to make it extra fluffy.
- Press plastic wrap directly on the surface to reduce browning.
Variations & Substitutions
- Spicy: Add jalapeño or hot sauce.
- Extra herby: Blend in a handful of cilantro.
- No tahini: Use a little extra olive oil and a pinch more cumin.
- Sauce idea: Thin with water and drizzle over bowls or roasted veggies.
- Protein boost: Add an extra spoon of tahini and a pinch of salt.
Storing & Reheating
Fridge: 2–3 days (best fresh). Press wrap directly onto the surface to slow browning.
Freezer: Not recommended (avocado texture changes).
Serving Suggestions & Pairings
- Pita chips, crackers, cucumber slices
- Spread on wraps and sandwiches
- Dollop on tacos and grain bowls
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6 servings
Category: Appetizer
Method: Blend
Cuisine: Mediterranean-inspired
Diet: Vegan
Reader Review: Creamy and bright. I used it on wraps and it was amazing.
Leave a rating if you make this avocado hummus. Are you team extra lemon or extra garlic?