You can stop here, or make my bonus salsa verde recipe to go along!
For the Love of Hummus!
It’s no secret how much I adore hummus! You can say, it’s in my Mediterranean blood 😉 If you ever show up at my house, announced or not, there is no escaping a bowl of classic homemade hummus–plain with nothing else added but a drizzle of good extra virgin olive oil. On occasion, though, I’ll defy the purist in me and add a little twist to my hummus dip like: roasted garlic hummus; roasted red pepper hummus; and today’s epic avocado hummus because, sometimes, we want an epic avocado dip that’s not necessarily guacamole.
How to make avocado hummus
This avocado and chickpea hummus will surprise your taste buds in the best way possible. It’s important to choose perfectly ripe avocados for this dip, but with a little tahini and, my sneaky secret ingredient (Greek Yogurt), it gets an extra boost of creamy goodness! And because avocados are neutral in flavor, you can totally play things up with your favorite aromatics and spices (same goes for Chilled Avocado Soup and even sweet treats like Green Smoothies, by the way). For me, a couple garlic cloves and a splash of lime juice are a must. And for spices, I went simple with a big pinch of cumin and cayenne, although Aleppo pepper makes an amazing addition, if you have it!
Here is how I make it:
Add your chickpeas (1 15-oz can with a bit of the can juice), avocados (2 ripe avocados, peeled and pitted), tahini (3 tablespoons), and Greek yogurt (2 tablespoons) to the bowl of a food processor fitted with a blade. Add the flavor makers: 2 fresh garlic cloves (sliced, if you like), lime juice (juice of 1/2 lime or more to your liking), 1 teaspoon ground cumin and a pinch of cayenne (start with 1/2 teaspoon and add more if you like a more spicy avocado hummus), and a good pinch of kosher salt to your liking. Run the food processor until everything is well-combined into a creamy dip. Taste and adjust seasoning to your liking. Before serving, add a nice drizzle of quality extra virgin olive oil!
Two more tips for an even creamier dip
The addition of Greek yogurt along with ripe avocados is a great start with this creamy dip. If you have the time and you want your avocado hummus to be even more creamy, you can do two things with your chickpeas (totally optional, though): You can also start with dry chickpeas and cook them completely from scratch (use my earlier hummus recipe to guide you through this step).
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 a 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:
Ways to serve it
Use it as a spread on your toast (hummus breakfast toasts are one of my favorite quick and hearty meals). Serve it as a appetizer with warm pita bread, homemade pita chips, or even Jerusalem bagels. Or ditch the breads and use or your favorite veggies to dip Serve it next to things like grilled whole chicken or salmon kabobs Add other dips and mezze favorites for a no-cook meal; I like baba ganoush, Skordalia, balela salad or this chickpea salad Amp up the avocado hummus with a side of salsa verde (my bonus recipe below)
Bonus: Salsa Verde
I promised you a bonus recipe for salsa verde that I occasionally serve alongside this avocado hummus because they just go so well together. The salsa verde will take 5 tomatiolls (or 2 green tomatoes), 1 small red onions, a big handful of fresh cilantro, and jalapeno peppers to your taste. Clean out your food processor and add the salsa ingredients and give them a few pulses with a little lime juice, extra virgin olive oil and some kosher salt.
Leftovers
I prefer to make and serve avocado hummus on the same day, but if you have any leftovers, you can refrigerate for up to 2 nights. Follow my earlier tip and wrap the dip tightly with plastic wrap, pressing the wrap directly on the surface of the dip to minimize exposure to air. It may still change color a bit. The salsa verde will keep well in the fridge for 1 night. Store it separately in an air-tight container. More Recipes to Try: How to Make Basil Pesto Mediterranean Zucchini Boats Greek Baked Meatballs Mediterranean Grilled Chicken with Yogurt Sauce 50+ Top Mediterranean diet recipes. For all recipes, visit us here. JOIN MY FREE E-MAIL LIST HERE. *This post first appeared on The Mediterranean Dish in 2015 and has been revised with new photos and information for readers’ benefit. 4.9 from 40 reviews
