This avocado hummus is creamy and smooth and totally delicious. This avocado hummus is so deliciously rich and creamy! The look is closer to guacamole but the taste is pure hummus with a touch of amazing.

Basically we would just spoon some hummus into our mashed avocado. It made the avocado go further as well as adding in some protein to the dish. Making your hummus like this from the start though works better as you get the perfect mix of flavors.

This recipe is based on our classic hummus recipe with just a few small changes. You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Soak fresh garlic in fresh squeezed lemon juice. Soaking the fresh garlic in freshly squeezed lemon juice takes the bite out of the raw garlic while keeping all the flavor. You can use more avocado if you want to. This really tastes like a perfect mix between guacamole and hummus. We used one medium avocado in this recipe, but for a stronger avocado flavor you can increase it to two.

The avocado must be perfectly ripe. The avocado should give a little just a little under your fingers when you squeeze it, it should be firm, but not hard and not too soft. Make your hummus smooth. Let your food processor run for a couple of minutes so that you get it really smooth.

Serve it as a dip with pita breads or tortilla chips on the side. Top it with some black sesame seeds, a drizzle of extra virgin olive oil and some chopped parsley. Or spice up your tacos or burritos with this instead of the classic guacamole.

Keep it stored in an airtight container in the fridge and consume within 2 days. It is freezer friendly. Did you make this recipe? Be sure to leave a comment and rating below! Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. Find out more about me here.

So simple and yet so delicious. Love this avocado hummus???? After reading the ingredients and the process, my mouth started watering. I have NO DOUBT this is going to be delicioso!!! Gonna make it for Shabbat.

These two additions were developed based on the availability of ingredients -- particularly the sundried tomato element.

You see, Ive made amazing roasted tomato hummus before, but hadn't actually considered that sundried tomato hummus would be SO unalike. The tastes are entirely different, as is the color and texture, and in the end, this counts as an entirely different recipe.

For good measure in terms of colors, I'm also giving you avocado hummus in all its green glory. Perfectly analagous next to each other according to science! Add some color and oestrogen to your life and give them a shot! Avocado Hummus:.

The avocado adds a really rad depth of flavor, making this hummus somewhere between guacamole and hummus. Wa it completely smooth!? Was it worth the twenty minutes of peeling?

Yes my hummus was dreamy smooth. But I have to admit that all that smooth hummus kind of had me missing the slightly more chunky variety.

I know. I loved the light and creamy texture of this hummus, but also would have been totally satisfied if the hummus had a little bite to it. Either way it works for me. At least I can rest easy knowing this! I like to add a bit of olive oil, coarse sea salt, and black pepper to my hummus.

A little bit of bite with every bite! Print this Recipe! For an extra smooth hummus spread, take the time to remove the skins from the chickpeas. If you have neither the time or patience for that, no problem… throw the drained chickpeas in as-is.

In the bowl of a food processor, combine chickpeas, avocado chunks, olive oil, lemon juice, tahini, and garlic. Add a good pinch of salt and pepper. Blend until combined and smooth. I blended my hummus for about 3 minutes. Stop the food processor and taste.

Add more salt and pepper and lemon if necessary. Blend for another 5 minutes until light and smooth. Serve topped with a bit of olive oil, salt and pepper. Serve with fresh vegetables and pita chips. Previous Post Next Post Previous Post: « A Bit Of Book Nostalgia Next Post: Gloria Hope » Reader Interactions All Comments I Made This Questions I make big batches of humus as I like to freeze it fill container and too with a thin layer of olive oil to prevent freezer burn.

Anyway, I like it smooth so I use a total of 2 cans of drained, rinsed, peeled chickpeas and one can of canned, drained, rinsed white beans. I think the beans add creaminess to the texture. You are a genius. This was so delicious! I made the recipe exactly as written and even shelled the chickpeas.

So SO good as usual, thank you for your creativity and always being there as a reliable authority on all things delicious! also amazing! Thanks for the inspiration! I made this on the other side of the pond! It took a little coercion sometimes, but still came out smooth and delightful. We had it with roasted sweet potatoes, smeared into falafel wraps and today with my salad for lunch and celery for dipping — Green overload!

Even better when you start from dried chickpeas, which sounds like a crazy amount of work, but seriously rocks when it comes to flavor. Well, this little combo would explain my love of Ak Mak, smeared with hummus and topped with avocado and coarse salt!

this looks to rich and luxurious. I just have to. You people make me fat. Truth is: I love it. I love hummus, and this just took it to the next level. SO trying this. I made this an hour ago and most of it is already gone, it is so easy to make and so delicious.

I will be making it this Sunday again, I was looking for something to take to a Super Bowl party! Thank you :. After hours of my leaving it up it worked!

Thanks to you — for all you do! Any suggestions? jlg hotmail. I love avocados, chickpeas think that is very compatible with the taste, thank you for the recipe. avocado and hummus..

two of my favourite foods put together! this would be SO delicious smothered on a slice of toast. I was really hoping there was a workaround with the whole individually peeling chickpeas thing…have always heard that is the key to super smooth hummus but have yet to really want it that bad.

Oh, I would love this.

Honestly, I doubt you will have leftovers anyway so I wouldn't even worry about it. That is how confident I am that you will love this hummus as much as we do. Go ahead and get creative with this avocado hummus. You can use any type of beans you want in here too.

High Protein Edamame Hummus from Lauren Kelly Nutrition. E asy Hummus Recipe from Inspired Taste. Roasted Garlic Hummus from Healthy Seasonal Recipes. Skinny Roasted Red Pepper Hummus from Kim's Cravings. Beet Hummus from The Minimalist Baker.

Please feel free to follow me on Pinterest , Facebook and Instagram! Thanks for stopping by! This was like the perfect blend of guac and hummus. I always dip my baby carrots in hummus and this is going to be a great way to change it up.

Can't beat tasty and healthy! This is so versatile! And I loved how simple it was to whip up. Healthy and delicious, it's the perfect choice for a satisfying and guilt-free snack or appetizer.

Definitely a must-try! this hummus is one of the best recipes I have made! I love this hummus so much! Such an amazing hummus!! I love how quick and easy it is! This is the best hummus!

I loved the addition of avocado! Looks delicious. I can't wait to make but there are no Chickpeas in the recipe aka Garbanzo beans , only Cannellini white beans. Maybe you should rename? I'm sure it's great with either bean in the hummus. Your email address will not be published.

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Jump to Recipe. Related Recipes High Protein Edamame Hummus from Lauren Kelly Nutrition E asy Hummus Recipe from Inspired Taste Roasted Garlic Hummus from Healthy Seasonal Recipes Skinny Roasted Red Pepper Hummus from Kim's Cravings Beet Hummus from The Minimalist Baker Please feel free to follow me on Pinterest , Facebook and Instagram!

Avocado White Bean Hummus. This Avocado Hummus is simple to make with just a few ingredients and is super healthy and delicious,. Course: Appetizer, lunch, vegetarian. Cuisine: American. Diet: Gluten Free, Vegetarian. Prep Time: 15 minutes minutes. Servings: 8 servings.

Calories: 71 kcal. Author: Lauren Kelly. You are a genius. This was so delicious! I made the recipe exactly as written and even shelled the chickpeas. So SO good as usual, thank you for your creativity and always being there as a reliable authority on all things delicious!

also amazing! Thanks for the inspiration! I made this on the other side of the pond! It took a little coercion sometimes, but still came out smooth and delightful. We had it with roasted sweet potatoes, smeared into falafel wraps and today with my salad for lunch and celery for dipping — Green overload!

Even better when you start from dried chickpeas, which sounds like a crazy amount of work, but seriously rocks when it comes to flavor. Well, this little combo would explain my love of Ak Mak, smeared with hummus and topped with avocado and coarse salt!

this looks to rich and luxurious. I just have to. You people make me fat. Truth is: I love it. I love hummus, and this just took it to the next level. SO trying this. I made this an hour ago and most of it is already gone, it is so easy to make and so delicious. I will be making it this Sunday again, I was looking for something to take to a Super Bowl party!

Thank you :. After hours of my leaving it up it worked! Thanks to you — for all you do! Any suggestions?

jlg hotmail. I love avocados, chickpeas think that is very compatible with the taste, thank you for the recipe. avocado and hummus.. two of my favourite foods put together!

this would be SO delicious smothered on a slice of toast. I was really hoping there was a workaround with the whole individually peeling chickpeas thing…have always heard that is the key to super smooth hummus but have yet to really want it that bad. Oh, I would love this. I made the curry hummus for my family on Friday night and it was a HUGE hit.

The only thing I did a little differently was that I used cumin in addition to the curry. I want to try this too ~ my only question is how long ahead do you think you can make it since the avocado tends to turn kind of brown? Thanks so much!!! Love your recipes!! I have not tried that, but I would imagine it would take care of the skins and make the peas very smooth.

This looks so yummy! Definitely pinning this! i found a quick way to remove the skins is to grab a handful of the beans and gently rub them between my hands, it roughs up the skin and makes it easy to pick right off.

or if youre feeling lazy, just buy sabra brand hummus. I definitely agree with the recommendation to cook chickpeas with baking soda — the skins just fall off! But the avocado does give it such a pretty colour…. Love hummus. Love Avocado. This sounds like a winning combo!

Great idea — looking forward to giving it a go! I love hummus and this looks like another keeper. Thanks for sharing from 3girls1apple. Hummus and guacamole hybrid sounds like the most ultimate dip. Joy- When I read about your chickpea peeling woes, I figured I should help you like you help all of us with your awesome work.

First, dry beans are so much better- no taste from the metal. Soak the beans overnight. Drain and then add a teaspoon of baking soda to the beans in a pot.

Over the heat they go where you stir constantly for 3 minutes. Then you add water and cook for minutes. The baking soda makes the skin fall right off. Now, you are ready to proceed with whatever hummus recipe you want.

This looks great! Love it, girl! a further thought re. chunkiness — the peeled chickpeas can be processed less, which will result in both strong chickpea flavour and rougher texture. Sorry for the multiple comments. I kept thinking of another thing to say! Will try it next time.

unpeeled broadbeans. The flavours are more pronunced and clean in the peeled versions. i just started experimenting with different hummus making techniques — and i definitely gotta say i prefer the peeled bean version!

although it does take a lot more time! Yep I have become to addicted richness of skinless hummus too. You just made it ten time more addictive by addition of buttery avo.

Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Gluten-free lemon bars are right up there with clean sheets, new house slippers, pastel colored sweatpants, and a fresh bath towel and bath mat.

Citrus season always feels like an awakening to…. Read More. I wish there was some sort of Willy Wonka-style candy factory that produced savory avocado delights instead of candy. In addition to that statement making me sound stone-cold craaaazy, the reality of that sort of factory would be absolutely AMAZING!

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