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overhead of hummus in a serving bowl with chips, snap peas and pretzels surrounding it

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 5
Calories 215kcal



  • 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.



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.


Calories: 215kcal | Carbohydrates: 15g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Fiber: 6g