This creamy avocado hummus starts with the classic homemade hummus recipe and made even creamier with the addition of ripe avocado. Add a generous sprinkle of za'atar and sumac on top for a pop of zesty flavor!
There is nothing more delicious than a well made homemade hummus and once you have the base recipe, the variations are endless!I like adding roasted beets and making a slightly sweet roasted beet hummus or in this case, perfectly ripe avocado!
The ripe avocado is added to the hummus base, along with creamy tahini , chickpeas, warm spices and fresh lemon juice. The avocado not only gives the hummus a lovely subtle green hue, but makes the most velvety and smooth homemade hummus.
The next time you're making homemade hummus, add some avocado in while you're at it and get dipping!
🥙 Why You'll Love this Recipe
- Avocado hummus is a vegan recipe made with whole, plant based ingredients.
- The ripe avocado makes the hummus ultra creamy and light!
- This easy avocado hummus is highly customizable and the perfect recipe to make hummus bowls with or loaded hummus with any of your favorite toppings!
- Chickpeas: Canned chickpeas make this recipe incredibly easy. If you have the time, remove the peels from the chickpeas to make the hummus even creamier.
- Tahini: Tahini is a sesame seed paste that has a deep nutty flavor. You can often find tahini in most grocery stores in the same aisle as the peanut butter.
- Avocado: Look for a ripe avocado for this hummus recipe. A good trick to see if your avocado is ripe, is to gently remove the stem from the avocado. If it's bright green and removes easily, it's ready.
- Olive Oil: A little olive oil is added when mixing the hummus as well as a drizzle, for garnish.
- Lemon: Fresh lemon juice is added to the hummus mixture, which also prevents the avocado from turning brown too quickly.
- Garlic: Only 1 medium sized garlic clove is al you need for this hummus recipe. You could add another, but don't let the garlic overpower the other ingredients.
- Spices: Paprika is added to the hummus mixture for a touch of warmth. For garnish, za'atar and sumac are added which gives the avocado hummus a bright and earthy layer of flavor.
🥑 How to Make Avocado Hummus
- Drain and rinse garbanzo beans. Remove the outer shell of each bean with your fingers and discard shell. Add to a food processor.
- Along with the garbanzo beans, add the flesh of the avocado, tahini, lemon juice, garlic, paprika, salt, cayenne (if using) and a drizzle of olive oil. Pour in a few tablespoons of ice cold water and pulse together until everything is well combined.
- Layer the avocado hummus on a wide plate, making a small well in the center with the back of a spoon. Garnish with a drizzle of olive oil and sprinkle of za'atar, sumac and chopped parsley.
📍 Recipe Tips
- For ultra creamy hummus, remove the peels from each chickpea.
- Add a few tablespoons of ice cold water to the hummus. The cold water works with the tahini to make it creamy.
Homemade hummus is more delicate than store bought hummus and will last up to 5 days in the fridge.
To make your homemade hummus creamy, remove the peels from the cooked chickpeas and add ice cold water to the hummus mixture. The ice cold water works with the tahini to make the hummus velvety smooth.
🍢 What to Serve with Avocado Hummus
- Homemade Pita Bread that is warmed up.
- Spread a layer of avocado hummus on the bottom of chicken shawarma bowls.
- Serve with skewers of shish tawook on top.
- Top the hummus with homemade falafel.
- Add avocado hummus to a Mediterranean mezze board instead of classic hummus.
Creamy Avocado Hummus with Za’atar
- Drain and rinse the canned garbanzo beans. Remove the outer shell of each bean with your fingers and discard shell, then add to a food processor.
- Along with the garbanzo beans, add the flesh of the avocado, tahini, lemon juice, chopped garlic, paprika, salt and cayenne if using, and a drizzle of olive oil. Pour in a few tablespoons of ice cold water and pulse together until everything is well combined.
- Layer the avocado hummus on a wide plate, making a small well in the center with the back of a spoon. Garnish the hummus with a drizzle of olive oil and sprinkle za'atar, sumac and chopped parsley.
- Add half the amount of cold water at first and add more if the mixture is too thick.
- Taste for seasoning and adjust as needed, more lemon juice? More cayenne?
- Avocado hummus will last in the fridge for up to 5 days.