How to make Avocado Hummus

Avocado hummus is silky smooth, creamy-textured, delicious and nutritious. This amazing dip is a variation of traditional hummus and like hummus, it has the power to transform boring sandwiches, turn roasted vegetables into a feast and makes the perfect dip for fresh, crispy salad veg. Want some?

Hummus is something I make a lot, but sometimes you need different flavours in your diet, a different filling in your lunchtime sandwich or salad and this is where Avocado Hummus comes in.

You know that we love simpler recipes on the blog and this recipe is definitely one of those. Avocado Hummus is a simple and quick recipe to put together and can be made all in one bowl.

Ingredients in this recipe

• avocado – How much do you love creamy avocados?
  • If you love them loads then use two avocados in this hummus recipe. If you prefer a more subtle flavour then use one. I tend to use one and my Avocado hummus tends to end up being a palish green colour. If you decide to use two of these wonder fruits it will probably turn out more of a green pea colour. Very pretty.
  • You need these fruits in your diet as they are nutritionally rich, yielding vitamins C, E, K, Vitamin B6 and Omega-3 fatty acids necessary for heart health. Avocadoes are high in fat, but this is the monosaturated kind which are deemed beneficial to our health. See this articule in ‘Medical News Today’ for more information.
• chickpeas – are rich in fibre and protein which helps to keep us full for longer and keeps our digestive system healthy.
• tahini – is made from sesame seeds and adds flavour and yet more useful vitamins to this dip.
• lemon juice – helps prevent the avocado from oxidising (going brown) and helps the spread to thicken a little.
• salt, cumin, chopped coriander – all flavourings for the dip. Adjust amounts to suit your personal taste.

Making Avocado Hummus

As with all things homemade you are in total control of how your hummus turns out. I mean that in a good way. You can decide how chunky or smooth it is and ensure that it contains only good ingredients. By making this yourself, you can alter the seasoning and vary the flavourings to suit your needs.

Making this recipe will be a lot easier if you have either a blender, food processor or stick blender to mash up the chickpeas and the avocadoes. Any one of these gadgets will help make this hummus in double quick time, labouring with a fork won’t be so much fun.

The first step is to peel and de-stone the avocado. This is pretty straightforward. Simply cut around the fruit and twist each half in different directions. As long as it is ripe it will come away from the stone leaving you to remove the outer skin.

Slice the avocado up roughly and add it to your blender or bowl along with all the other ingredients and process/blend. Once it reaches a consistency that you are happy with, stop. Now, get yourself a spoon and check that the spices and seasoning are right for you. Adjust anything that you need to.

If the spread seems too thick at this stage, then add a tablespoon of water to thin it down a little.

Variations

There are a few variations to this recipe that you can try and I think that all of them are worth experiencing at least once.

Why not try adding a tablespoon of siracha hot sauce. This adds a really lovely, spicy kick which goes well with avocado.

If you’re a fan of fiery heat then you could add some dried chilli flakes. This will also give a nice speckled appearance to the dip.

Herbs are another lovely addition. I particularly like adding a handful of fresh coriander (cilantro) for a citrusy note and then blending it into the dip.

How about adding a teaspoon of smoked paprika – the sweet kind and a little chilli for a Mexican flavour.

Another option is to use two avocadoes for a greener hue to the dip. This will give greater creaminess and a stronger avocado flavour.

Serving Avocado Hummus Dip

So, you’ve made Avocado Hummus – what are you going to do with it now? Here are a few ideas to get you started;

• Use it in rolls or sandwiches with salad.
• Spread it on toast with a softly cooked egg, which makes a fantastic breakfast.
• Serve it as a dip with plenty of chopped up vegetables such as carrots cut into batons, peppers (bell) and celery. Don’t forget, lettuce leaves such as those of the little Gem variety that make nice little scoops.
• Tortilla chips or toasted pitta breads make the perfect edible scoops.
• Use as a replacement for mayonnaise in a sandwich or bread roll and pair it up with cheese or hard boiled eggs.

If you have any other ideas for using this recipe, please let me know I’d love to try them.

Storing Avocado Hummus Dip

This dip will store in the fridge for up to 3 days in a suitable airtight container.

This is best used fresh as it does not freeze successfully.

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If you like this … then you may also like…

• a simple Hummus recipe
• Green Hummus (with spinach)
• Avocado on toast

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