Avocado Hummus

Published April 1, 2018. Updated August 21, 2019

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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

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Avocado hummus in a bowl with sliced avocado at the side

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Avocado hummus in a bowl
4.81 from 26 votes

Avocado Hummus

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
Prep5 minutes
Ready in: 5 minutes



  • 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.
  • Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. Serve with pita chips or tortilla chips.
  • 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.
Nutrition values are estimates only. See full disclaimer here.
An overhead shot of Avocado Hummus in a bowl with crackers Avocado Hummus in a small black bowl

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  • Robert

    I can’t wait to try this it looks so delicious! How long will it keep in fridge? Is it necessary to peel the chickpeas and will the avocados still turn brown after a certain time?

    • Jaclyn

      Jaclyn Bell

      It should keep in the fridge for a few days but the top layer will likely brown some. It helps a little to press plastic wrap directly against the surface. And no the chickpeas don’t need to be peeled unless you want it incredibly smooth. Enjoy!

  • Keith Hammond

    Would sesame oil be a good substitute for tahini?
    If so, what quantity would you suggest to get a similar flavour?

    • Jaclyn

      Jaclyn Bell

      Unfortunately the sesame oil won’t quite taste the same or have the same thickness.

  • Staci

    I love the basics of this recipe. I used one avocado, maybe because it was a large avocado, but it worked well. The mixture was a bit thick and dry, so I added some the juice from the from the can of chickpeas, until it was the right consistency. It needed more cumin for my taste, but overall, good recipe. Thank you!

  • Claudia Brown

    Thanks- so delicious. I have to keep track of my lysine and arginine ratio and this kind of hummus works much better for me. I left out the tahini, added a few more garlic buds and it was so crazy good. My husband said he likes it better than normal hummus and I have to agree. Thanks for the great idea.

  • Linda

    I’m 60 something – I’ve created and shared many recipes over several decades with my family. My niece says that this is the best thing I’ve ever made! I don’t quite agree with that statement, but I truly DO enjoy this recipe!!!

  • Natalie

    Hi – love the recipe. For the 6 servings, what is the metric you used?

  • Pieter

    Not too sure about all the exact quantities, will tweak a bit more over the next times.
    Thanks for the recipe!

  • Joella Molson

    This is more a question than a comment. I think I have to make this stuff and soon or the drooling every time I think of it will get very embarrassing. LOL

    Here is the question how well does this keep? I’m not really talking longevity more concerned with discoloration. Does it darken like peeled avocado does?
    Thank you for sharing this awesome recipe. :)

    • Jaclyn

      Jaclyn Bell

      Yes but it can vary from avocado to avocado some stay green longer than others. You can maybe prep without avocado then finely mash avocado and stir in the next day.