Avocado Hummus

Avocado Hummus
Hummus has to be one of my favourite foods! I mean, in addition to being super easy to make, it's so nice and light, creamy, tasty and plain old addictively good! As much as I'm into basic hummus it's also fun to mix in other flavours and since avocados have been on my mind lately it was only natural to try an an avocado hummus. This recipe is just as easy to make as plain hummus where you just throw all of the ingredients, with the addition of avocados, into the food processor and puree! It's hard to believe that hummus could get any creamier but the avocados make it so and the flavour it to die for! Get your pita chips ready for dipping because avocados take hummus to a whole new level!

Avocado Hummus
It's so fun to dip into!

Avocado Hummus
Just a few simple ingredients creates such an amazing thing!

Avocado Hummus
What an amazing green colour!

Avocado Hummus
Instead of just using it as a dip, spread it on a pita and top with some roasted veggies for a light, tasty and healthy meal!

Roasted Cauliflower and Chickpea Pitas with Avocado Hummus
Avocado Hummus

Avocado Hummus

Prep Time: 10 minutes Total Time: 10 minutes Servings: 8(~4 cups or 8 1/2 cup servings)

An addictively good homemade creamy chickpea avocado hummus that is ready in less than 10 minutes!

  • 2 (15 ounce) cans (~3 cups) chickpeas, drained and rinsed
  • 2 medium avocados, peeled and stone removed
  • 1/4 cup tahini
  • 1/4 cup lemon juice (~1 lemon)
  • 2 cloves garlic, minced
  • salt to taste
  1. Puree everything in a food processor adding as much water as needed to get the desired consistency.
Nutrition Facts (per cup): Calories 279, Fat 17g (Saturated 3g, Trans 0), Cholesterol 0, Sodium 24mg, Carbs 23.4g (Fiber 8.5g, Sugars 0.9g), Protein 10g
Nutrition by: Nutritional facts powered by Edamam
Roasted Cauliflower and Chickpea Pitas with Avocado Hummus

Roasted Cauliflower and Chickpea Pitas with Avocado Hummus

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

Pitas slathered with creamy avocado hummus and topped with roasted spiced cauliflower and crunchy chickpeas.

  • 1 small head cauliflower, cut into small florets
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 4 pitas
  • 1 cup avocado hummus
  • 1/4 cup greek yogurt
  • 2 tablespoons cilantro, chopped
  1. Toss the cauliflower and chickpeas in the oil, chili powder, cumin, paprika, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  2. Spread the avocado hummus on the pitas, top with the roasted cauliflower, chickpeas, cilantro and yogurt and enjoy!
Nutrition Facts: Calories 422, Fat 14.2g (Saturated 2.3g, Trans 0), Cholesterol 2mg, Sodium 484mg, Carbs 61.3g (Fiber 10.7g, Sugars 3.5g), Protein 18.8g
Nutrition by: Nutritional facts powered by Edamam


Heather Christo said...

OMG! I am so excited right now! I love hummus too and have never even considered this possibility- but it is happening STAT!

Jenny said...

Soo making this soon! Love!

Maria said...

I love hummus and roasted cauliflower chickpea pitas with your avocado hummus sounds like a perfect lunch for today!

We Are Not Martha said...

Avocado hummus is my favorite kind! This one is the most gorgeous green color everrrr :)


marla {Family Fresh Cooking} said...

This is my kind of lunch or dinner! The color of that hummus is GORG!

hannah frankel said...

This recipe is calling my name! I am a hummus junkie and am always on the lookout for new hummus recipes to try out. Plus, green is my favorite color so I think its warranted tI give this a go! Haha thanks for sharing! XX


Deborah @ The Harvest Kitchen said...

Hummus is one of my favorites as well! Loving the avocado add to this one!! Making it today!!

NotesFromAbroad said...

I buy fresh avocado every day at the local Farmers Markets here in Upstate NY .. I made pasta with avocado pesto the other night. Delish :)
Tonight I will try avocado hummus ~

jannn said...

The avocado emulsifies the chick peas and makes the whole dish more unguent. I add an additional cup of chopped (very fine) parsely and green onion tops. This makes the hommus greener and tastier healthier!

Anonymous said...

PERFECT - Well almost. Can I add a clove of garlic to kick it up a notch?

Kevin Lynch said...

Anonymous: If you want more than two cloves, feel free to add more!

Gaby said...

Seeing as how I love avocados (and hummus), I must have some of this!!

rancholyn said...

This sounds great can't wait to make this weekend...if there are any leftovers, how long do you think will last in refrigerator...3 days?

Kevin Lynch said...

rancholyn: It should last 2-3 days in the refrigerator. The avocado will want to start to brown where it touches the air so try to minimize the surface area by using a taller container rather than a wider one and you can place a tablespoon of lemon juice on the top to help keep it green longer. Enjoy!

Claudia Weller said...

That's a great idea, I always wanted to make hummus and already have the ingredients (I want to use dried chickpeas I cooked yesterday) and also love avocado - there is usually one waiting in my kitchen. I also has such a great color - btw - is it really a green like that, my avocados always are rather pea green not mint green

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