Name: Avocado Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1 avocado, pitted and peeled; 1/3 cup cilantro leaves; 1 clove garlic, peeled and chopped; 1 teaspoon red pepper hot sauce ((*optional)); juice of 1 lime; 3/4 teaspoon fine sea salt or kosher salt; 1/8 teaspoon cumin; 3-4 tablespoons olive oil

Chickpeas and avocado are blended together to create this creamy tahini-free avocado hummus that's perfect for dipping or using as a spread!

Jump to Recipe

overhead of hummus in a bowl with dipping snacks around it.

Why You'll Love This Avocado Hummus Without Tahini

Easy to make in just minutes
Smooth and creamy
Perfect for dipping anything and everything
Flavorful and fun way to enjoy hummus
No need to purchase tahini
Naturally vegan and gluten-free

Ingredients You'll Need

Canned Chickpeas
Avocado
Fresh Cilantro
Freshly Squeezed Lime Juice
Garlic
Cumin
Salt
Olive Oil
Red Pepper Hot Sauce (you can leave the hot sauce out, but it adds a tiny kick to the hummus and gives it some zing)

Avocado, chickpeas, cilantro and lime on a wooden board

How to Make Avocado Hummus

Start by adding all of the ingredients, with the exception of the olive oil, to the bowl of a food processor.

Process on low speed, slowly adding the olive oil.

Then switch to high speed and continue to process, stopping periodically to scrape the sides of the bowl.

hummus ingredients blended together in food processor

Once all of the ingredients are blended well, no chunks remain and the hummus has a creamy consistency, you are ready to enjoy!

dipping a sugar snap pea into the hummus.

Serving Suggestions

Enjoy this Avocado Hummus with your favorite dippers such as sugar snap peas, carrot sticks, tortilla chips, gluten-free pita chips or gluten-free pretzels.

Speaking of gluten-free pretzels, these deli rye style pretzels by Quinn are my new favorite. And, they're pretty awesome with this dip.

In fact, I may or may not have eaten half the bag of pretzels and almost all of the hummus by myself.

Moving on...

This hummus is also great for using as a sandwich or wrap spread, topping on toast (which is what I did with what I had left) or dolloping on a salad or quinoa/rice bowl.

Storing the Hummus

Store in an airtight container in the refrigerator for up to 3 days.

Substitutions

Red Pepper Hot Sauce: If you want a kick but you don't have or don't want to use hot sauce, try adding a bit of cayenne pepper. I suggest trying it with ¼ teaspoon. If you don't want any heat, simply omit the hot sauce. You can try adding ⅛-1/4 teaspoon paprika instead.
Lime Juice: Don't have a lime? You can substitute 2 tablespoons of freshly squeezed lemon juice instead.
Cilantro: Don't like it? No problem. Try using the same amount of fresh parsley instead.

overhead of avocado hummus in a bowl with dipping snacks around it.

You might also enjoy:

Print Recipe Save Recipe

5 from 4 votes

Avocado Hummus

Chickpeas and avocado are blended together to create this creamy tahini-free avocado hummus that's perfect for dipping or using as a spread!

Course Appetizer, Snack

Cuisine American

Keyword avocado, chickpeas, dairy-free, dip, gluten free, hummus, meatless monday, vegan, vegetarian

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 137kcal

Author Sherri Hall

Ingredients

1 (15 oz) can chickpeas, drained and rinsed
1 avocado, pitted and peeled
⅓ cup cilantro leaves
1 clove garlic, peeled and chopped
1 teaspoon red pepper hot sauce (*optional)
juice of 1 lime
¾ teaspoon fine sea salt or kosher salt
⅛ teaspoon cumin
3-4 tablespoons olive oil

Instructions

Add chickpeas, avocado, cilantro, garlic, hot sauce (if using), salt, cumin and lime juice to the bowl of a food processor.
Begin processing on low speed.
While processing, slowly add 3 tablespoons of olive oil through the feed tube of the food processor.
Switch to high speed and process until smooth and creamy and no chunks remain. You may have to stop to scrape down the sides and continue processing. Add more olive oil if necessary.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Suggested Equipment/Tools

Food Processor

Notes

Store hummus in an airtight container in the refrigerator for up to 3 days.

*If you don't want any heat, omit the hot sauce. You can try adding ⅛-1/4 teaspoon paprika instead.

If you want a kick but you don't have or don't want to use hot sauce, try adding a bit of cayenne pepper. I suggest trying it with ¼ teaspoon.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition was calculated using 3 tablespoons of olive oil.

Nutrition

This post originally appeared on Watch Learn Eat on March 20, 2015. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

Avocado Hummus [Tahini-Free]

Why You'll Love This Avocado Hummus Without Tahini

Ingredients You'll Need

How to Make Avocado Hummus

Serving Suggestions

Storing the Hummus