When Classic Mediterranean Hummus meets Mexican Delight Guacamole…Its a Celebration of Flavors…!! Presenting you the Extra Creamy, Healthy n Delicious Avocado Hummus… Perfect as a Dip or a Spread for Sandwiches & Toasts…!!
Are you a fan of Guacamole?
Or
a fan of Hummus?
If that’s a YES for both, then this recipe is definitely for you! Combining the two epic dips together; zesty guacamole with creamy hummus – it is a Star of Dips!
If you have been following my blog lately, you would know about my love for hummus. On a weekly basis I end up making it in different combinations; either as a dip, or at times as a spread for rolls, like my favorite Roasted Chickpeas Hummus Roll. This continues from classic to variations like beetroot hummus, and now to my latest crush – avocado hummus. It’s so fresh and creamy, with a tiny hint of zestiness from the lemon. The dish keeps you guessing, with that taste which is in right between guacamole and hummus, n is so damn delicious! Be it a spread on toasts or a heap on a tortilla chip, this avocado hummus dip is absolutely perfect…!
The extra creaminess comes not only from the avocados, but also from the chickpeas without it’s skin. It is purely optional to peel its skin as the avocado balances the texture, but definitely makes a difference when removed. You can also try adding jalapenos to give some heat to your dip if you like.
Enjoy, Happy Cooking…!
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When Classic Mediterranean Hummus meets Mexican Delight Guacamole…Its a Celebration of Flavors…!! Presenting you the Extra Creamy, Healthy n Delicious Avocado Hummus… Perfect as a Dip or a Spread for Sandwiches & Toasts…!!
- 2 ripe avocados (peeled and pitted)
- 15 oz. canned chickpeas or ½ cup dried chickpeas, cooked
- 1 garlic
- ¼ cup tahini sauce
- ¼ tsp cumin powder
- ½ tsp pepper powder
- 1 lemon squeezed
- ¼ cup reserved chickpeas liquid/water
- ¼ cup olive oil + enough for topping
- 2 tbsp fresh cilantro leaves
- Salt (as required)
- roasted chickpeas/red chili flakes (garnish)
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In a food processor, pulse together the avocados, cooked/canned chickpeas, garlic, tahini sauce, cumin powder, pepper powder, lemon juice, cilantro leaves, olive oil and salt.
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Scrape the sides of the bowl and add reserved liquid or water as needed while grinding to reach the desired consistency or until smooth. Check for the seasoning.
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Top with extra olive oil, roasted chickpeas (optional) or red chili flakes.
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Enjoy with veggie sticks, pita chips/tortilla, or bread.
The first pic looks like heaven in a bowl! Can’t wait to make it!
I hope you love this Makos, Thank You !!
Wow, this looks so delicious! I love avocado in every form, but hummus sounds like the perfect creation!
Oh yeah…Thank You Tori 🙂
Where do you add the Avocado Recipe does not say
Thank you
Sorry for that mistake, I have corrected the recipe. Thank You Virginia for pointing that out.