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Dips & Sauces Dips & Spreads

Hummus with Avocado Extra Creamy

Hummus with Avocado Extra Creamy

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Prep Time 20 minutes
Total Time 20 minutes
Course Dips & Sauces, Dips & Spreads
Cuisine Mediterranean, Middle Eastern
Servings 8 people

Ingredients
  

  • 1 to 2 cloves garlic
  • 1 can 15 oz chickpeas drained (or roughly 2 cups cooked chickpeas)
  • 2 medium avocados ripe, roughly chopped
  • 2 tbs Greek yogurt omit if vegan
  • 3 tbs tahini
  • salt
  • 1 tsp cumin ground
  • 1/2 tsp cayenne pepper or aleppo pepper, more to your liking
  • lime juice from 1/2 a lime, more to your liking
  • the liquid from canned chickpeas, if needed

Instructions
 

  • In a large food processor, fitted with a blade, add the hummus ingredients (garlic, chickpeas, avocados, Greek yogurt, tahini, salt, cumin, cayenne, and lime juice). Run the food processor to blend until the hummus mixture is smooth.
  • Test, and if it's too thick, add a very little bit of the chickpeas canning liquid. Run the processor again until you achieve the desired creamy consistency. Adjust seasoning as needed.
  • Transfer the avocado hummus to a serving dish and cover tightly with plastic wrap (if you press the plastic warp well, it will help prevent air from changing the color of the avocado hummus). Chill a few minutes before serving. Uncover and smooth the surface of the hummus and drizzle a bit of extra virgin olive oil. Garnish with fresh parsley or another herb if you like.
  • Enjoy with pita bread or pita chips.

Notes

Extra Creamy Avocado Hummus

This quick avocado hummus recipe will surprise your taste buds in the best way possible! Chickpeas and ripe avocados get an extra creamy kick thanks to my favorite tahini and one secret ingredient, Greek yogurt. You can play around with flavor, but I like a combination of fresh garlic, cumin, and a pinch of cayenne. A splash of lime juice brings everything together!
  • Bonus Salsa Verde Recipe: clean the food processor. Add 5 cut-up tomatillos (or 2 green tomatoes), a large handful of cilantro, 1 small and roughly chopped red onion, 1 jalapeno pepper, roughly cut, 1 garlic clove, lime juice and a drizzle of extra virgin olive oil. Season with a bit of kosher salt. Pulse the food processor a few times to blend.
  • Does avocado hummus turn brown? Obviously, one of the challenges when using avocados is the fact that they turn brown when exposed to air (or more preciously, when exposed to oxygen).  And since avocados are the main ingredient in this hummus dip, you can expect some change in color if you make it in advance. A couple of things do help:
    1. Use a bit more lime juice. I love the bright taste the lime juice adds, but it can also help preserve some of the beautiful green color.
    2. To chill the avocado hummus dip for a bit, cover it tightly, pressing plastic wrap directly on the surface of the dip to prevent air exposure.
  • For even more creamy avocado Hummus:  This is completely optional, but you can work on the chickpeas a bit for an even creamier finish. Boil the canned chickpeas in their juices with a bit more water for 15 minutes or so. Peel the chickpeas by rubbing handfuls under running water (see how I do this in my earlier hummus tutorial).
  • Tip for Leftovers: Store leftover avocado hummus, tightly wrapped, in the fridge for 2 nights. Salsa verde can also be stored in the fridge separately for 1 night.
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