If classic hummus and guacamole had a baby, it would be avocado hummus! You may never go back to plain old hummus after tasting this addictive version.
I am obsessed with making homemade dips because I am just not a fan of the ingredients used in the those store-bought ones. I’d rather know what is going into my food and can also make as much or as little as I want! Plus, store-bought dips come with a hefty price tag.
The main two ingredients in this spread are chickpeas and avocados. They are kind of powerhouses of nutrients so when they come together, you know it’s going to be amazing. They are high in protein, fibre, iron, vitamin E and copper. Can’t get any healthier than that! But not it is not just the nutritious value of these together that is amazing. The incredible creamy texture of these two is another thing. Chickpeas become incredibly creamy when blended, so just imagine what you get when you add some avocado and a few tablespoons of good oil. Dip heaven.
So basically with just a few ingredients and a few minutes, you can create something so delicious. Go ahead and make a batch of this at the last minute… just because you can! Or take your time and play around with the proportions, add some spices, use seeds and nuts, and make this recipe your own!
If you are making this recipe ahead of time, store in an airtight container. But be sure press plastic wrap directly onto the surface of the dip to prevent the surface from turning brown. You can then attach the lid of your container on top.
Serve avocado hummus with crunchy veggies for dipping, breadsticks or flatbreads.
If classic hummus and guacamole had a baby, it would be avocado hummus! You might never go back to plain hummus after tasting this addictive version.
- 2 ripe avocados, peeled and seeded
- 1 (15 oz.) can chickpeas, rinsed, drained (reserve 3-4 tablespoons of water from a can)
- 1 cup cilantro (approximately one bunch), chopped
- 1/3 cup toasted pumpkin seeds (optional)
- 2 garlic cloves, peeled and diced
- juice of half a lemon
- 3 tablespoons extra virgin olive oil
- salt and black ground pepper, to taste
- Combine avocado, chickpeas, cilantro, pumpkin seeds, garlic, and lemon juice in a food processor. Puree until smooth. Season with salt and pepper, to taste.
- With the motor running, slowly stream in the oil until you get the consistency you like. If needed, to thin out the consistency, add reserved chickpea liquid. Process for one more minute to combine.
You can use homemade chickpeas rather than from the can. If you have the time, you will need approximately 1/2 cup of dried chickpeas. Also remember to soak them overnight before cooking.