This quick and easy avocado hummus dip recipe combines a traditional homemade chickpea hummus with fresh guacamole. In under 10 minutes you have a creamy, tasty, and healthy snack that's perfect to enjoy with your favorite dippers.
Why we love this Avocado Hummus Dip?
This quick and easy avocado hummus dip recipe is a fantastic twist to two classic dips - guacamole and hummus!
It is the best no-fuss and guilt-free snack or appetizer, and is easy to make in only 10 minutes with healthy pantry staples and a blender.
Simple ingredients like canned chickpeas, garlic, and tahini are blended together with fresh avocado, cilantro, lemon juice, plus a handful of fragrant spices. The result is a creamy and delicious dip that pairs well with crunchy crackers, chips, and veggies.
It's naturally vegetarian, vegan, and gluten-free - so here is a perfect party and casual gathering snack or appetizer that just about anyone can enjoy.
It is SO good that everyone will love it, regardless of dietary preferences... In fact, this rich and vibrant hummus dip with avocado is even a big hit with kids!
*More easy and delicious snack and dip recipes for you to try:
Ingredients you will need
Canned Chickpeas: Drained and thoroughly rinsed.
Lemon Juice: Fresh squeezed is preferable. But bottled lemon juice will do in a pinch.
Garlic: Whole cloves are just fine - there's no need to mince as the garlic will be going right into the blender.
Ground Cumin: This smoky and earthy spice is a staple around the world, and is often used in recipes from Central and South America.
Salt: A pinch to taste.
Ice Cubes: To thicken the dip, similar to how you thicken a smoothie with frozen ingredients.
Avocados: Ripe, so that when you give a gentle squeeze it feels slightly soft but not mushy.
Tahini: Ground sesame paste often used in many Middle Eastern hummus dip recipes.
Fresh Cilantro: A fragrant, bright, and earthy herb to bring together the tangy hummus and buttery avocado flavors.
Extra Virgin Olive Oil: As this is a no-cook recipe you'll really be able to taste the EVOO here. Therefore I recommend using a high-quality oil with superior flavor.
Optional Toppings for Serving: Try garnishes like sumac, slivered pistachios, and/or red pepper flakes.
How to make Avocado Hummus?
1. In a food processor or blender, add drained and rinsed chickpeas, lemon juice, garlic cloves, cumin, salt and ice cubes.
2. Pulse few times to make a coarse mixture.
3. Then, add pitted and peeled ripe avocados, tahini, and fresh cilantro.
4. Blend until smooth and creamy. You may add more ice cubes, if needed. Do the taste test and add more lemon juice, or salt, only if desired.
5. Spoon the prepared hummus on to a serving platter and spread using a back of spoon.
6. Drizzle olive oil and garnish with cilantro, red pepper flakes, sumac or slivered pistachios.
- Peel chickpeas for smoother dip - either keep them dipped in warm water for sometime or run it under running water and rub the skin off using your hands.
- Use perfectly ripe avocados - these blend well and gives the most delicious and creamy dip.
- To make it without tahini, skip it. It will have definitely more of a guacamole taste rather than hummus, but will still be delicious.
- Want a spicy dip? Add diced jalapeno or pepper flakes for heat and flavor.
- Stir in or top with pistachios after blending. This is our favorite add-in to compliment the flavors of the avocado and hummus. They give a nice crunch and taste just delicious... I highly suggest you give it a try!
Yes, it is very healthy! This dip is dairy-free, gluten-free, vegetarian and vegan, and made with all wholesome ingredients. The chickpeas and avocado are packed with protein, vitamins, and nutrients. So go ahead and enjoy!
Yes, the dip will start to turn slightly brown not long after blending. But that doesn't mean it is bad! Just like guacamole, this dip will react with oxygen and change the color but not the flavor.
Although you technically can freeze this dip, I do not recommend doing so. Both hummus and guacamole tend to lose their great creamy texture when frozen and thawed. So it is best to enjoy within a day or so of preparing.
Ways to serve it
Dip: Serve bowls of avocado hummus dip as part of a mezzo (small sharing plate) or on a charcuterie board with any number of dippers. Crisp and crunchy goodies like pita chips, lavash, veggie sticks, tortilla chips, potato chips, etc are all great ideas!
Spread: Smear a generous spoonful (or two!) on toast, in wraps, or on sandwiches. This is especially a tasty way to add protein to vegetarian dishes.
Condiment: Pour the hummus and avocado blend into ramekins and serve alongside grilled or roasted meats, salmon, or veggies. It pairs particularly well with both Mexican and Middle Eastern-inspired foods.
Dressing: This dip can even be used an amazing salad dressing base. Try adding a bit more lemon juice or blending in water a tablespoon at a time to reach the consistency you like.
Store: Place the dip in clean airtight container for up to 2-3 days. I suggest placing a layer of oil or cling wrap touching the top to avoid exposure.
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If you made this recipe for hummus with avocado dip, then please be sure to rate and review it below!
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Creamy Avocado Hummus Recipe
- 1 (15 oz) Canned Chickpeas (drained and rinsed)
- 3 tablespoons Lemon Juice
- 1-2 Garlic
- ¾ teaspoon Ground Cumin
- ¾ teaspoon Salt (or to taste)
- 4-5 Ice Cubes
- 2 medium Ripe Avocados (cored and peeled)
- 2 tablespoons Tahini
- 2 tablespoons Fresh Cilantro
- 3 tablespoons Extra Virgin Olive Oil (plus more for serving)
For Serving (any of these as you like)
- Slivered Pistachios (our favorite - tastes delicious)
- Red Pepper Flakes
- In a food processor or blender, add drained and rinsed chickpeas, lemon juice, garlic cloves, cumin, salt and ice cubes. Pulse few times to make a coarse mixture.
- Then, add pitted and peeled ripe avocados, tahini, fresh cilantro and blend until smooth and creamy. You may add more ice cubes, if needed. Do the taste test and add more lemon juice, or salt, only if desired.
- Spoon the prepared hummus on to a serving platter and spread using a back of spoon.
- Drizzle olive oil and garnish with cilantro, red pepper flakes, sumac or slivered pistachios. Serve with pita chips, veggies stick or tortilla chips, and enjoy!