Easy Creamy all-in-one Avocado Chickpea Hummus
Guacamole or hummus? Can you add avocado to hummus? The answer is yes, If you can`t decide between guacamole or hummus, why not combine the two and turn them into an easy creamy all-in-one avocado chickpea hummus? Make hummus and then add two avocados.
So we know that chickpeas are healthy, so perhaps might like to try Roasted Vegetable Salad our meatless Chickpea and Vegetable Curry For a sweeter treat, try our Double Chocolate Chickpea Cookies, that’s right cookies, incredible but chickpeas in cookies taste amazing and have moist texture.
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This beautiful lime-green avocado hummus is a smooth, delightful flavorable dip. It’s incredibly easy to make and ready in less than 10 minutes. It can be made thick or creamier to suit your taste and believe me you`ll want to make it again and again, it is so damn tasty.
Hummus is extremely healthy, and more so with added avocado. The chickpeas used in this recipe are organic and I buy them in a jar with aquafaba, (the chickpea juice). A liquid that can be used as a thickener or egg substitute in many dishes.
What you`ll love about this dip
- Easy to Make: You can whip up this super nutritious hummus in less than 10 minutes.
- Super Nutritious: Packed with nutrients.
- All-in-one: Creamy traditional hummus with the fresh, vibrant flavors of guacamole.
- Low-Carb: A great option for those watching their carb intake.
- Nut-Free: Safe for those with nut allergies.
- High Fiber: A fiber-rich addition to your meals.
- Soy-Free: Ideal for individuals avoiding soy.
- Gluten-free: Safe for individuals with gluten intolerance.
Other hummus variations
Avocado Hummus is one of our favorites, but you can create all sorts of variations of hummus. Some of our favorites you can find below you might like to try:
Beetroot Hummus, Roasted Red Pepper Hummus, or nutty Spinach & Pistachio Hummus.
Other healthy veggie dips that we love include this delicious Black garlic Vegan Pesto.
Key ingredients
Be sure to check the full ingredient list and printable recipe in the recipe card below.
Ripe Avocados: Choose ripe avocados for the best creamy consistency and softer flavor.
Garlic Cloves: Adds a rich, aromatic flavor to the hummus. Adjust the quantity based on your taste preference.
Virgin Olive Oil: When you can, use cold-pressed organic olive oil from Calvalls, it provides a silky, luscious finish and enhances the overall flavor. Add a drizzle of the finished dish, it looks pretty!
Cooked Organic Chickpeas: Cooked chickpeas are the base of hummus recipes, providing protein and a creamy texture. They are also great for convenience.
Ground Cumin is a key spice that complements the other ingredients, infusing the hummus with a warm, earthy flavor.
Parsley: Depending on the season, I use parsley that I grow on my terrace.
Let`s make it
The great thing about making hummus is that it is easy to prepare. You can whip up an excellent dip in 10 minutes. Peel and remove the stone from the avocados, add all the ingredients to a food processor, and Bob’s your uncle—you have a delicious and extra nutritious creamy hummus.
- Drain the chickpeas and save the liquid (aquafaba for later).
- Remove the stone from the avocados and add them to a food processor with the chickpeas, tahini, parsley, garlic cloves, salt, olive oil, and half of the water.
- Blend the hummus until it`s smooth and creamy, and add more water until you reach your desired consistency.
- Add your decoration of choice. I added black sesame seeds on one dish, then roasted cherry tomatoes, and black salt to another. Drizzle a drop of virgin olive oil over the hummus for a touch of richness.
What is Hummus
Hummus, a Middle Eastern dish made from chickpeas (garbanzo beans) and tahini (sesame seed paste), is pureed into a creamy dip, typically enjoyed with flatbread or as a vegetable dip. Packed with protein, potassium, and fiber, hummus is highly nutritious. It comes in many variations, adapting to different tastes and traditions.
Cooking Chickpeas from Scratch
Can I use dried chickpeas instead of jarred or canned? Yes, you can use dried chickpeas. Here’s how:
Soaking the dried chickpeas: Place the dry chickpeas in a large bowl and cover them with plenty of water. Let them soak overnight or for at least 8 hours.
Cooking the pre-soaked chickpeas: Drain and rinse the soaked chickpeas thoroughly, then cook them in a pot of fresh water. Bring them to a boil before simmering them for about 1 to 1.5 hours. After about an hour, check the chickpeas with a fork. When they feel tender or you can mash them with the back of the fork, you know they are ready. You can also use a pressure cooker to speed up the process.
Let Cool and Peel: Once they have been cooked, let the chickpeas cool completely, then dehusk them for an ultra-smooth hummus texture. This is time-consuming but it certainly helps with digestion and reduces the amount of gases produced from eating legumes.
Ready to use: Your chickpeas are ready to add to salads, soups, or hummus, or you can place them in the air-tight freezer-friendly container and pop them in the freezer for up to 3 months.
Overall, using dried chickpeas requires more time and preparation, but it can result in a richer flavor and a smoother consistency.
Want to go plant-based and don’t know how? Read An EASY Starter Guide to a Whole Food Plant-Based Vegan Diet
FAQ`S
Toasted tahini is a sesame seed paste made from toasted sesame seeds that are roasted before being ground into a creamy paste.
Yes, you can make hummus without tahini, but it will lack the traditional nutty flavor. You will need to add a moist substitute for the tahini like extra olive oil or almond butter.
Yes, this hummus can be made ahead of time and stored in the refrigerator for up to 5 days. Just make sure to cover it tightly to maintain its freshness.
While you can freeze hummus, it’s best enjoyed fresh. If you do freeze it, store it in an airtight container and thaw it in the refrigerator before using.
For extra creamy hummus, try adding more liquid, olive oil, water, aquafaba, or a squirt of lemon juice.
Avocado hummus has a creamy, buttery taste from the ripe avocado, balanced by the earthy, slightly nutty flavor of chickpeas and tahini.
Serving Suggestions
Enjoy this creamy avocado chickpea hummus with pita chips or spread a layer on sandwiches and wraps. You might also like to scoop a dollop of hummus on Tikka Masala Deluxe Sweet Potato Chips or our Roasted Vegetable Salad. It’s a versatile dip that adds a smooth, healthy touch to any meal.
Don’t Throw Out the Chickpea Water—Aquafaba to the Rescue!
If you’re making hummus, don’t discard the chickpea water, also known as aquafaba! This versatile liquid is a powerhouse ingredient in vegan cooking and baking and can be used as an egg replacement in many savory or sweet recipes.
Substitutions and Variations
This hummus can adapt to your taste with slight variations.
- Substitute the parsley for cilantro for a more zesty flavor.
- Add a squirt of lemon juice for a citrus flavor.
- For a kick of spice, add a little white pepper, and a pinch of cayenne or paprika.
- Substitute the thanini for sunflower seed butter for a similar nutty flavor, or peanut butter for a richer taste. Milder options like almond butter or cashew butter also work well. For a tangier twist, try vegan Greek yogurt, or simply add more olive oil to maintain the creamy texture.
Top Tip
Peel the chickpeas by simply rubbing the cooked chickpeas between the hands under running water, this helps remove the peel easily.
What to Do with Leftovers
You can use leftover hummus as a spread on toast or sandwiches. Serve it with a crunchy salad, or crackers, and add a dollop to wraps, salads, or bread of choice.
Storage and Freezing the two-in-one hummus
Store the hummus in an airtight container in the refrigerator for up to 4 days. To keep it fresh, drizzle a thin layer of olive oil on top before sealing.
Hummus can be frozen for up to 3 months. Place it in a freezer-safe container, leaving some space at the top, as it may expand. Thaw in the refrigerator overnight before serving.
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More recipes to try:
The Best Avocado Hummus
Watch me Make it (Video)
Equipment
Ingredients
- 400 g Cooked Chickpeas organic in a jar
- 1 tsp Cumin
- 2 tbsp Tahini
- 2 garlic cloves
- 2 ripe Avocados with stones removed
- 80 ml Cold Water
- 3 tbsp Extra virgin olive oil
- ¼ tsp Salt
- Handful of fresh parsley
Instructions
- Drain the canned/jarred chickpeas, and rinse them thoroughly. Remove the skins by rubbing the chickpeas between your fingers, this step is essential for creating the smoothest, most velvety hummus.
- Remove the skin and stone from the avocados and the skin from the garlic cloves.
- Blend the Ingredients in a food processor, combine the peeled chickpeas, ripe avocados, garlic cloves, tahini, ground cumin, half the water and a pinch of salt. Blend until smooth.
- Add the cold water, a tablespoon at a time until you reach your desired consistency. Blend until the hummus is silky and creamy.
- Transfer the hummus to a desired bowl, and drizzle the virgin olive oil over the top of the hummus for a final touch of richness. Add remaining toppings, baked cherry tomatoes, black sesame seeds or any desired toppings.
Notes & Suggestions
Nutrition Profile
The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.
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Will not using parsley change the taste of the food?
I find by blending parsley into my food brings out the flavour of that dish, the same way lemon juice can make a dish taste better. Parsley has a mild flavour and plenty of vitamins and minerals making the dish extra healthy.
Hope this has helped you.