Avocado Hummus

This quick and easy Avocado Hummus recipe is another healthy twist on a classic favorite. It’s made with chickpeas, avocado, lemon juice, garlic, cilantro, jalapeno and olive oil.

This Avocado and Hummus is rich and creamy and can be enjoyed as a snack or add it to wraps and sandwiches.

I eat a lot of avocados.  I toss them in my soups and salads.  I eat them plain straight from the skins with nothing more than a little freshly cracked pepper and a spoon.  I really love mashed avocado on toast (although I don’t do much bread these days).  So, adding a couple of ripe avocados to the food processor while I was whipping up some hummus seemed like a no-brainer.  

This recipe is an easy one to make and it’s great to serve with tortilla chips, pita chips, crackers, veggies, or add it to a sandwiches and wraps. You can keep it creamy, or fold in some chopped pieces of avocado to give it a little texture.  I personally like it with the texture, but either way, you will totally love this recipe!!

Avocado Hummus Recipe

• Canned chickpeas (garbanzo beans)
• Ripe avocados
• Extra-virgin olive oil         
• Garlic                                                                                                                                                                                                                      
• Seasoning (onion powder, garlic powder and cumin)
• Lemon Juice (or lime juice or a mix of both)
• Cilantro 
• Jalapeno (optional)

Find printable recipe with the measurements below.

How To Make Avocado Hummus

1. Add all of the ingredients (except for 1/2 of an avocado) to a food processor and process until smooth.
2. Chop the remaining 1/2 avocado and stir into the hummus if you want a chunky hummus.
3. Refrigerate for about 10-15 minutes to chill before serving.

Looking For More Appetizer Recipes?

• Jalapeño Hummus 
• Avocado Hummus
• Baked Zucchini Chips
• Chicken Chimichurri Cocktail Meatballs
• Boursin Deviled Eggs
• Homemade Guacamole

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Yield: 6 servings

Avocado Hummus

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 15-ounce can chickpeas, rinsed and drained
• 2 medium ripe avocados, cored and peeled (reserve 1/2 avocado)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 clove garlic, peeled
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 2 to 3 tablespoons fresh cilantro, chopped (more for garnish)
• 1 teaspoon fresh jalapeno (optional)

Instructions

1. Add all of the ingredients (except for 1/2 of an avocado) to a food processor and process until smooth.
2. Chop or mash the remaining half of avocado and fold into the hummus for a chunky texture. If you prefer a smooth hummus, then add all of the avocado and process until smooth.
3. Refrigerate for about 10 minutes to chill before serving.

Notes

You can add all lemon juice, all lime juice or a mix of both.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 269Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 180mgCarbohydrates: 23gFiber: 9gSugar: 3gProtein: 6g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.