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Chickpeas and avocado are blended together to create this creamy tahini-free avocado hummus that’s perfect for dipping or using as a spread!
It’s been almost five years since I originally posted this recipe.
I figured it was time to give it a reboot, so I changed it up a little, shot some new pics and here we are.
The original post date was actually the first day of spring in 2015.
This is what our backyard looked like that day:
And, this is what our front yard looked like:
And, this is what I said about it at the time:
“As you can see by the photograph, here in New Jersey, spring greeted us with a beautiful blanket of snow. I know you cannot hear the sarcastic tone with which that was written, but it’s there. Trust me.”
Snowing on the first day of spring seemed to become a tradition back in New Jersey, especially over the past few years.
So, it’s definitely going to be an adjustment for me here in Florida where spring is over a month away and we’re looking at a high of 81° F today.
Not gonna lie…
It’s going to be an easy adjustment. 😉
I mean, I did take that second picture through the glass door from inside the house.
I guess I just wasn’t cut out for cold weather.
Anyway, whether you live in a cold or warm climate, you can totally get down with this avocado hummus!
- Canned Chickpeas
- Fresh Cilantro
- Freshly Squeezed Lime Juice
- 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)
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.
Once all of the ingredients are blended well, no chunks remain and the hummus has a creamy consistency, you are ready to enjoy!
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.
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.
- 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 1/4 teaspoon. If you don’t want any heat, simply omit the hot sauce. You can try adding 1/8-1/4 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.
You might also enjoy:
- Avocado and White Bean Hummus
- Roasted Garlic White Bean Dip
- Basic Hummus Without Tahini
- Green Olive Hummus
- Vegan Avocado Toast – 4 Ways
- 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.
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.
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