How to make Avocado Hummus

Avocado Hummus dip with tortilla chips and carrots

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This brilliant Avocado Hummus is simple to put together and makes a healthy dip, sandwich filling or sauce for roast vegetables.

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Prep Time 5

Cook Time 0

Blend 5

Total Time 10

Servings: 8

Course: Side Dish

Cuisine: American, British

Calories: 137

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

1 avocado use 2 medium avocadoes if you prefer a stronger avocado flavour
1 1/2 cups chickpeas amount from a can, drained weight
4 tablespoon tahini
2 tablespoon lemon juice
1 garlic clove
1 teaspoon salt adjust to taste
1 teaspoon ground cumin

Equipment

Blender/food processor/stick blender

Method

Peel the avocado, remove the stone and add the flesh along with the lemon juice to the blender or food processor.
Drain the tinned chickpeas and add to the blender, along with all the other ingredients.
Blend until it reaches a nice consistency - you may need to scrape down the sides and blend again.
If your hummus seems to be too thick then thin with a little water. Add a tablespoon at a time until you're happy that it is just right for you. Taste and adjust the seasoning if necessary.

Nutrition

Serving: 1portionCalories: 137kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 298mgPotassium: 250mgFiber: 4gSugar: 2gVitamin A: 45IUVitamin C: 5mgCalcium: 31mgIron: 2mg

Notes

Nutritional information is computer generated and is intended as a guideline only.

This Avocado Hummus Dip is suitable for vegetarians and vegans. It is dairy-free and gluten-free.

Storage: Store this Avocado Hummus Dip in the fridge for up 3 days.

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