Ingredients
Hummus Ingredients
- 1 to 2 garlic cloves
- 15-oz can chickpeas, drained (or roughly 2 cups cooked chickpeas)
- 2 medium ripe avocados, roughly chopped
- 2 tbsp Greek yogurt (omit if vegan)
- 3 tbsp tahini
- Salt to taste
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (or Aleppo pepper), more to your liking
- 1/2 lime, juice of, more to your liking
- Liquid from canned chickpeas, if needed
Instructions
- Combine Ingredients: In a large food processor fitted with a blade, add garlic cloves, drained chickpeas, chopped avocados, Greek yogurt, tahini, salt, ground cumin, cayenne pepper, and lime juice. Blend until the mixture is smooth and creamy.
- Adjust Consistency: Check the thickness of the hummus. If it’s too thick, add a small amount of chickpea canning liquid and blend again until you reach desired creamy consistency. Taste and adjust seasoning if needed.
- Chill and Present: Transfer the avocado hummus to a serving dish. Cover tightly with plastic wrap, pressing the wrap against the surface to prevent air exposure and oxidation of avocado color. Chill for a few minutes before serving.
- Garnish and Serve: Before serving, uncover and smooth the surface of the hummus. Drizzle extra virgin olive oil on top and garnish with fresh parsley or your preferred herb. Serve with pita bread or pita chips for dipping.
Notes
- To keep the avocado hummus fresh and green, press the plastic wrap directly against the surface before chilling.
- Omit Greek yogurt to make a vegan version.
- Cayenne pepper can be adjusted or substituted with Aleppo pepper for a milder spice.
- Use chickpea liquid sparingly to avoid thinning out the hummus too much.
- Best served chilled but can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
