Avocado Hummus – yes, I went there!

  • Author: The Kitchen Whisperer
  • Yield: 3 cups
  • Category: Dip

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  • 1 1/2 tablespoon garlic
  • 1 (15-ounce) can of chickpeas, drained and rinsed WITH THE SKINS removed
  • Juice of 1 lemon (about 3 tablespoon)
  • 2 tablespoon tahini
  • 2 avocados, save the pit
  • 1/4 cup water
  • 2 tablespoon olive oil
  • 11 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/41/2 teaspoon cayenne *optional
  • 1/41/2 teaspoon paprika


  1. Add the water, lemon juice and tahini to a food processor/blender.
  2. Blend on high until the tahini becomes fluffy and light in color.
  3. Add in the avocados, garlic, salt, pepper, paprika and cayenne.
  4. Blend until pureed.
  5. With the machine running add in the oil and process until incorporated.
  6. While running add the shelled chickpeas a little at a time. If it seems too thick add a little bit more water.
  7. Place the pit in the bottom of the bowl (this will retard it from browning) and cover.
  8. Chill for about 30 minutes.
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