Ingredients
Main Ingredients
- 1 (15 oz) can chickpeas, well drained
- 2 medium ripe avocados, cored and peeled (about 13 oz total before prepping)
- 3 Tbsp olive oil, plus more for serving if desired
- 1 1/2 Tbsp tahini
- 3 Tbsp fresh lime juice
- 1 clove garlic, peeled
- Salt and freshly ground black pepper to taste
- 1/8 tsp ground cumin
Toppings
- 1 – 2 Tbsp finely chopped cilantro leaves
- Red pepper flakes
Instructions
- Prepare the Food Processor: Place the well drained chickpeas, olive oil, tahini, lime juice, and peeled garlic clove into a food processor. Pulse the mixture until smooth, which usually takes about 2 minutes.
- Add Seasoning and Avocado: Season the hummus base to taste with salt and freshly ground black pepper (approximately a scant 1/2 tsp salt and 1/8 tsp pepper). Add the ground cumin, then add the peeled and cored avocados.
- Blend Until Creamy: Pulse the mixture again in the food processor until it becomes smooth and creamy, which will take another 1 to 2 minutes.
- Serve and Garnish: Transfer the avocado hummus to a serving dish. Drizzle additional olive oil on top if desired, then sprinkle with finely chopped cilantro leaves and red pepper flakes. Serve immediately with pita chips, tortilla chips, or fresh vegetables.
Notes
- Use ripe avocados for the creamiest texture and best flavor.
- Adjust lime juice and seasoning to your taste preference.
- If you prefer a thinner consistency, add a tablespoon of water or more olive oil while blending.
- This hummus can be stored in an airtight container in the refrigerator for up to 2 days; the avocado may cause slight browning over time.
- For a spicier kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
