Avocado Hummus Recipe

Avocado Hummus
Anita Schecter
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 1 bowl (serves 4)
Ratings (12)

This avocado is fantastic! You will love the flavor ​od the avocado combined with the nuttiness of the chickpeas.

What You'll Need

  • 1 (16 oz.) can of chickpeas (or garbanzo beans)
  • 1 medium avocado (halved, pitted, and flesh removed)
  • 1/4 cup liquid from can of chickpeas
  • 3 to 5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic (crushed)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

How to Make It

  1. Drain chickpeas and set aside liquid from can.
  2. Combine remaining ingredients in blender or food processor.
  3. Add 1/4 cup of liquid from chickpeas.
  4. Blend for 3 to 5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1 to 2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Nutritional Guidelines (per serving)
Calories 537
Total Fat 23 g
Saturated Fat 3 g
Unsaturated Fat 12 g
Cholesterol 0 mg
Sodium 210 mg
Carbohydrates 68 g
Dietary Fiber 16 g
Protein 21 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)