Creamy Chickpea Avocado Hummus Recipe

Homemade chickpea avocado hummus ready in just 15 minutes. The avocado makes it even creamier, while fresh lime or lemon juice and garlic give it a bright, fresh taste. It’s a dip, a spread, and a spoon-worthy snack all in one.

Hummus has always been my go-to when I need a quick, healthy snack that everyone in my family will eat. I've made hummus in nearly every color of the rainbow—but this was the first time it came out green.

Famous Avocado Hummus

The first time I made this avocado chickpea hummus (and no, its not guacamole), my son’s eyes lit up the moment he saw it. Like most little boys obsessed with superheroes, ogres, and all things green, he couldn't stop dipping his veggies into it when I told him this was "Shrek hummus."

Homemade hummus in all its forms, and you can debate me if you want, makes the best dip! It’s ridiculously easy to make, impossible to mess up, and so incredibly versatile. If you love hummus as much as I do, you have to try some of my other favorites, like creamy white bean hummus, bright roasted beet hummus, or chickpea sweet potato hummus. You can even spread in my grilled zucchini rolls or use the leftover shells my shrimp stuffed avocados!

Ingredient Highlight: Chickpeas 

I know "green dip" makes everyone think of guacamole, but this is a hummus recipe, so don't forget the chickpeas.

Canned or soaked chickpeas will work here. If you're using canned chickpeas, I recommend thoroughly rinsing them and draining all the canning liquid before blending, as it can leave a metallic or overly salty taste in the hummus.It's better to add salt afterwards, so that you have control of the amount of salt in the hummus.

If you are looking for directions to prepare hummus with dried chickpeas, see my smooth canned chickpea hummus for more detail. I also use chickpeas in my chickpea samosas with accompanying samosa dipping sauce (serve alongside my tamarind mocktail). 

How to Make Creamy Avocado Hummus Recipe

1. Add the avocado, chickpeas, tahini, lime juice, garlic, olive oil, cumin, and salt to a food processor.
2. Blend for about 30 seconds, then scrape down the sides.
3. With the processor running, add the cold water one tablespoon at a time until the hummus reaches your preferred consistency.
4. Give it a taste and adjust the salt, lime juice, or spice level as needed. Transfer to a bowl, and garnish with a drizzle with a little extra olive oil, and sprinkle with paprika or extra cumin if you like. 
5. Serve immediately with veggies, pita chips, or a drink like my iced matcha latte or pomelo juice.

Storage Instructions for Leftover Hummus

This hummus is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Because of the avocado, it may darken slightly, but a quick stir will bring back its color. Pressing plastic wrap directly onto the surface before sealing the container can help minimize browning.