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