Looking for a healthy and delicious snack? Look no further than our Vegan Avocado Hummus! This creamy green dip is packed with healthy fats from ripe avocados and has an ultra-smooth texture. Plus, it’s vegan, gluten-free, and dairy-free, so everyone can enjoy it.
Perfect for dipping veggies or spreading on toast, our Avocado Hummus is sure to become a new favorite.
If you love hummus and guacamole as much as we do but don’t know which one to choose for your next party, then make this avocado hummus! It’s the best combination of your two favorite dips in a creamy green hummus packed with healthy fats from avocado.
Avocado hummus is a creamy hummus with added avocado and guacamole flavors like cumin and cilantro. It’s similar to my Edamame Hummus or Vegan White Bean Dip with a touch of guacamole.
It’s a combination of Mexican flavors and Mediterranean cuisine in one dip.
Ingredients and Substitutions
All you need to make creamy hummus with avocado are:
- Canned Chickpeas – Drain the chickpeas, but you don’t need to peel them. You can make hummus with canned butter beans or pinto beans.
- Ripe Avocado – Ripe but with no dark spot on their flesh. If your avocados show dark black areas, remove, and discard them. These parts add a bitter flavor and brown the dip too much.
- Extra Virgin Olive Oil – Olive oil brings an amazing Mediterranean flavor to the dip, but you can also use avocado oil.
- Salt and Pepper – to taste.
- Lime Juice – Lime Juice can be replaced with lemon juice.
- Ground Cumin – for taste.
- Hulled Tahini or unhulled tahini, but keep in mind that unhulled sesame seeds in tahini make the dip slightly bitter. You can make hummus without tahini. Add more olive oil, or swap for coconut Greek yogurt or sunflower seed butter to add a similar creaminess to the hummus.
- Garlic – You can use fresh crushed garlic or garlic powder.
- Iced Water – to thin out the dip.
- Fresh Cilantro – Some people don’t appreciate the flavor of cilantro and find it tastes like soap. If so, feel free to add other herbs instead of cilantro, like fresh parsley or Italian parsley.
Frequently Asked Questions
Below are my answers to your most common questions about this hummus avocado dip recipe.
Yes, you can cook your own dry chickpeas and use 15 ounces (400g) of cooked, cold chickpeas.
Yes, avocado always turns slightly brown after a few days in the fridge.
To prevent this, drizzle some olive oil on top of the dip and store it in a sealed, airtight container.
Always seal the bowl with plastic wrap or a lid.
Stir before serving to remove any brown color.
You can freeze avocado hummus in airtight zip-lock bags and thaw them in the fridge the day before.
More Dip Recipes
If you like homemade dip recipes, you’ll love these other recipes:
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Vegan Avocado Hummus
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 2 Garlic Cloves - crushed
- 2 tablespoons Tahini
- 3 tablespoons Lime Juice
- 2 small Avocado - pitted no black spot on the flesh
- 1 can Chickpea - 15oz drained
- ½ teaspoon Salt
- ⅛ teaspoon Ground Pepper
- ¼ teaspoon Cumin
- 2 tablespoons Fresh Cilantro
- 3-6 tablespoons Iced Water
Instructions
- In a small bowl, add water and ice cubes. This is the iced water you will use at the end.
- In a food processor or high-speed blender, add the olive oil, tahini, lime juice, and garlic. Process on medium speed (speed 3 of a Vitamix blender) for 30 seconds until creamy.
- Add ripe avocado flesh. Make sure there’s no dark spot, or the hummus will be bitter. Add the drained, canned chickpeas, salt, pepper, cumin, and cilantro.
- Process on medium-high speed until smooth. If too thick to your liking, keep processing while adding some of the iced water gradually. I always add 3-4 tablespoons, but you can add more or less depending on how thick you like your hummus. Stop when the texture fits your liking.
Storage
- Store the avocado hummus in the fridge in a sealed container for up to 4 days. Drizzle olive oil on top to keep the dip from browning. If browning appears, simply stir the hummus before serving.
Leave a comment