It’s time to eat some green!
And I can’t think of any better way.
This avocado hummus pulls double duty: it’s a delicious weekend snack and a perfectly green option for Saint Patrick’s Day. It’s far superior to novelty green-dyed drinks from college days and won’t leave you with any regrets the next morning. Avocado + hummus is one of those combinations that feels both indulgent and fresh.
I’ve loved the hummus-and-avocado pairing for years — often spread on toast with sliced avocado on top, finished with truffle salt, crushed red pepper, or a sprinkle of goat cheese. It’s simple, bright, and deeply satisfying.
At first I was skeptical about mixing guacamole and hummus into one. I love each on its own — two separate bowls would’ve been fine — but once I developed this recipe, I was convinced. I adapted my favorite traditional hummus (I use Ottolenghi’s ice water trick for extra creaminess) and added ripe avocado for a lush, silky texture and bright flavor. The topping of herbed chickpeas and olive oil brings everything together.
I’ve never been happier with a dip.
Avocado Hummus
4
to 6
25
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Ingredients
- 3 ripe avocados
- 2 25-ounce cans chickpeas, drained and rinsed
- 1/3 cup tahini paste
- 2 garlic cloves minced
- 1/2 lemon juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 to 5 tablespoons ice water
- pita bread or chips for serving
for topping
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh herbs parsley, oregano, basil, cilantro, etc.
- 1/2 teaspoon crushed red pepper flakes
Instructions
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Set aside 1/3 cup of the chickpeas for the topping. Toss them with the olive oil, chopped herbs and crushed red pepper.
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In a food processor, add 2 of the avocados, the remaining chickpeas, tahini, lemon juice, garlic, salt and pepper. Puree until the chickpeas begin to break down and the mixture starts to come together. Scrape the sides with a spatula as needed. Drizzle in the ice water and continue blending for a minute or two until the hummus is smooth. Add more water, 1 tablespoon at a time, if necessary.
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Slice the remaining avocado and arrange it on top of the hummus. Season with a pinch of salt and pepper. Spoon the herbed chickpeas over the dip and, if desired, drizzle with extra olive oil. Serve immediately with pita chips or bread.
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Let’s eat the heck out of this.