Avocado Hummus

April 1, 2018

This Avocado Hummus recipe is like guacamole and hummus in one, and it is the smoothest and creamiest hummus recipe I’ve ever made! And the flavor unbelievably delicious! Perfect for pita chips and veggies, or use it as a spread on your favorite deli style turkey or veggie sandwich.

This easy avocado hummus dip is the perfect snack any day any time! Who could resist?

Avocado Hummus in a bowl topped with red pepper flakes

Snacky? Think Avocado Hummus!

Here’s how I want to get part of my veggie intake for the day! My whole family loved this hummus recipe, kids included (and that’s saying something, I hated hummus when I was a kid).

This homemade hummus can be made in under 10 minutes and it makes for the perfect midday snack. If you make it to take to a party, you likely will be coming home without a drop left.

A bowl of chickpeas with other ingredients to make avocado hummus at the sideGarlic and chickpeas in a food processor

So Delicious, AND Healthy!

This is the best hummus recipe, I seriously could not stop eating it and I didn’t have to feel guilty since it’s a healthy dip. This definitely beats having potato chips dipped in a mayo loaded ranch dip for an afternoon snack, or that candy bar we like to reach for when we think we are too hungry to wait for dinner.

You might just find yourself craving this avocado hummus just as much as guacamole and tortilla chips.

Avocado Hummus getting made in a blender A process shot of making avocado hummus

Hummus Recipe Adjustments

If you’d like the avocado flavor to shine through more in this hummus recipe you can reduce the tahini slightly, but if you want it to have more of a traditional hummus flavor leave it as it is.

I did add the cilantro to mine, I just left it off for the pictures so you could see what the hummus looked like better (just in case you were wondering).

Avocado Hummus in a blender

More Delicious Hummus Recipes to Try

Avocado hummus in a bowl with sliced avocado at the side

Avocado Hummus

4.79 from 19 votes

This is the best hummus! It's rich and creamy and packed with that irresistible avocado flavor. Think hummus meets guacamole, I mean what more could you want? Perfect dip for veggies or pita chips or as a spread for your favorite sandwiches. 

Servings: 6 servings
Prep Time 5 minutes
Total Time 5 minutes


  • 1 (15 oz) can chick peas, well drained
  • 2 medium ripe avocados , cored and peeled (13 oz before cored and peeled)
  • 3 Tbsp olive oil , plus more for serving if desired
  • 1 1/2 Tbsp tahini
  • 3 Tbsp fresh lime juice
  • 1 clove garlic , peeled
  • Salt and freshly ground black pepper
  • 1/8 tsp cumin
  • 1 - 2 Tbsp finely chopped cilantro leaves , for topping
  • Red pepper flakes , for topping


  1. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.
  2. Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with pita chips or tortilla chips.
  3. Recipe Source: Cooking Classy
Nutrition Facts
Avocado Hummus
Amount Per Serving
Calories 310 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Sodium 11mg0%
Potassium 557mg16%
Carbohydrates 26g9%
Fiber 10g42%
Sugar 3g3%
Protein 8g16%
Vitamin A 115IU2%
Vitamin C 10.1mg12%
Calcium 48mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Mediterranean
Keyword: Avocado Dip
Author: Jaclyn
An overhead shot of Avocado Hummus in a bowl with crackers Avocado Hummus in a small black bowl

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    • Jaclyn

      Jaclyn Bell

      It might brown a bit, mostly on the top layer. I recommend hass avocados because they don’t seem to brown as much.

  • Lori

    It’s a great starter recipe – just add water from the chickpeas if it is too stiff or more of any of the seasoning ingredients. I added a little sugar and some chipotle and a lot more cumin – whatever suits your fancy,

  • Kathleen Arof

    I could not find any small jars of tahini and didn’t want to buy a huge one, so I simply bought a container of Sabra classic hummus and am going to blend it with ripe avocadoes and the remaining ingredients. Has anyone done this? How did it turn out for you?

    • diverta

      They have Tahini at world Market for 5 bucks but I prefer to use almond butter since I have it on hand and it tastes fabulous!

  • Christina

    Your hummus looks really smooth; did you take the skins off the chickpeas before blending everything together?

    • Jaclyn

      Jaclyn Bell

      I don’t think the oil will keep it from browning. For storing avocado I usually try a light acidic layer like lime or lemon on the surface and pressing plastic wrap directly against the surface. Even then though sometimes avocado just goes brown :(. Hass avocados definitely seem to keep better though.

      • Sara

        The most recent hack I have seen that saves your guac from turning brown is to flatten the mix down in your container and actually put a half inch or so of cold water on top. When you are ready to eat it again you just dump the water off and give it a stir!


    We tried several of your recipes over summer and I have to say, you’ve become one of our favorites. Just wanted to tell you that and give you a big Thank You.

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you’ve enjoyed my recipes Susan! Thanks so much for letting me know!

    • Carol

      Never made hummus before, but trying to eat healthier and I LOVE avocados! Will definitely try it out soon. Thanks for the recipe!