If you offered me the choice to add hummus or avocado to a meal, I’d probably choose both. I happily pile them onto salads, pasta, burrito bowls, sandwiches, scrambled eggs, tacos, or simply spread them on toast and call it dinner. I even sneak avocados into brownies and frosting, so it’s safe to say I have a serious affection for that creamy green fruit.
The way avocado and hummus complement each other—both creamy, fresh, and comforting—has always appealed to me. Until recently I’d been mashing avocado and swirling it into hummus by hand, never thinking to blend the two together. While making a triple batch of hummus for my sister Sarah as she returned home from the hospital with my new niece, I started daydreaming about new hummus variations. I’ve already made spicy sweet potato hummus and a white bean dip with pistachio pesto, but there are countless flavors left to explore and share. Of course, if it isn’t photographed and online, it’s as if it never happened.
Although I have a few creative ideas in the back of my mind—everything bagel hummus or sun-dried tomato-basil hummus come to mind—I followed my craving for a simple version that combines my greatest love, avocado, with the familiar, velvety Middle Eastern dip we all know and enjoy. The result is a smooth, slightly green-tinged hummus that feels both indulgent and bright.
To make it, I used my favorite hummus base, added a ripe avocado and a handful of cilantro, and blended everything until ultra smooth. I initially sprinkled pumpkin seeds on top to make it extra pretty for the photos, and quickly decided I prefer it that way—those seeds add a welcome crunch to the creamy dip. I also topped the hummus with extra chopped cilantro, a pinch of chili flakes, and a drizzle of olive oil to boost flavor and visual appeal. Feel free to add as many toppings as you like—feta would be delicious, but I resisted this time. Sometimes simple restraint is worthwhile.
This hummus is essentially the love child of hummus and guacamole: creamy, bright, and versatile. The only dilemma is whether to serve it with tortilla chips or pita—my solution is both. More dippers equal more happiness in my book.
This avocado hummus also makes a wonderful base for a hummus mezze platter if you want to turn a dip into a full meal.
Avocado Hummus
Chelsea Colbath
10 minutes
Ingredients
-
1
15
ounce can chickpeas
drained (about 1 1/2 cups) -
1
ripe avocado -
1/3
cup
tahini -
1/3
cup
water -
2
Tablespoons
olive oil -
juice from 1 lemon
about 1/4 cup -
1
large clove of garlic -
1
teaspoon
salt -
1/4
teaspoon
cumin - a handful of fresh cilantro
-
pumpkin seeds
chili flakes, olive oil, and extra cilantro for topping
Instructions
-
1. Place all ingredients except the chickpeas and avocado into a food processor or high-powered blender and blend until smooth. Add the chickpeas and avocado, then blend again until the mixture is thick and creamy. Stop to scrape down the sides as needed and continue blending.
-
2. Transfer the hummus to a serving bowl and add toppings as desired. Serve immediately or store in an airtight container in the refrigerator for up to 4 days. The lemon juice helps prevent the avocado from browning, but after about four days the avocado flavor may begin to decline.
Notes
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