Avocado Hummus


Photo Credit: Ashley Cuoco

Think about it: here you have the best of hummus and guacamole in a single dish! Creamy avocado adds a little something extra to the already crowd-pleasing hummus. This is the perfect afternoon snack or party starter. I warmed up some fresh naan for this and dug right in!

Yields: About 2 cups


  • 1 (15 oz) can chick peas, well drained
  • 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
  • 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
  • 1/8 tsp cumin
  • Red pepper flakes, for topping
  • cilantro leaves, for topping (optional)
  1. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth. Season with salt and pepper to taste. Add cumin and avocados and pulse mixture until smooth and creamy, about 1 – 2 minutes longer.
  2. Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with naan, pita chips or tortilla chips.


Recipe courtesy of Cooking Classy.