Avocado Hummus Dip

The first time I made hummus was with dried chickpeas. It was summertime and we were at our house in Oregon. The closest town is fairly small and has one convenience store that carries just the basics. With that in mind I decided to make my own. The method I used was very time consuming. There's the usual rinsing, soaking and cooking until soft. But it's the peeling that takes all the time. Yes, chickpeas need to be peeled as the skins can be hard to digest. It also makes for a smoother consistency. In the end, hands down this was the best hummus I've ever had.

Over the holidays, I noticed an avocado hummus at Trader Joe's. (Trader Joe's is one of my favorite stores and avocados are one of my favorite foods). Then I saw this recipe in the February 2014 edition of  "Food and Wine", magazine, and thought I would give it a try. I finished the dip with a drizzle of olive oil and red pepper flakes, then served with veggies. This would also be great slathered on a slice of whole wheat bread with cucumbers and sprouts.

Here is a delicious and healthy snack that is easy to put together.


2 avocados (chopped)
1 15-ounce can chickpeas (drained)
1/4 cup lemon juice (fresh squeezed)
1 1/2 tablespoons tahini
1/2 cup olive oil
Salt and pepper to taste

To prepare:

In a food processor, puree avocados, chickpeas, lemon juice and tahini. Pulse several times, add olive oil and puree. Taste, then season with salt and pepper. Enjoy!


  1. This is such a fun hummus twist! I love that it's so vibrantly green.

  2. This sounds sooooo fabulous! Definitely my kind of dip. I made hummus once the long way like you mentioned, peeling the skins and all. And it was the most delicious hummus I've ever had. It really does make the end result so smooth and fluffy when you take time to remove the skins.


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