Avocado Hummus

I warned you that I’m obsessed with avocado, didn’t I ? See, right here. So what do I put in my first try at hummus? AVOCADO shyshyshy

Avocado Hummus

Honestly, I don’t remember the last time I bought hummus, I just kept trying to make it on my own until I got the creamy result I wanted. It took about three tries, but I’m extremely happy and proud of myself. I want to make this ALL THE TIME giggleand it doesn’t take to long to make it. About 15 minutes.

Avocado Hummus

Some tips:


A ripe avocado should be soft to the touch, but not too soft…then it’s not good anymore, just spoiled. If you remove the little button it has on the top and looks brown, it’s spoiled. Green means ready to eat nice.

It’s usually difficult for me to find ripe ones in the supermarket, at least in Poland. So I simply get a hard avocado (or 2-3 at a time ), leave it at room temperature on the kitchen counter for 3-5 days until it’s ready and becomes soft, then I store it in the fridge until I use it (basically until next morning). Once ripe I advise you to keep it up to 3-4 days in the fridge. Here is a video on how to peel avocado.


These are a kind of beans, but I was clueless about them until few months ago. Just get the canned ones, they are perfectly fine. I felt very ambitious once and thought that I can get a bag of dried ones, will leave them overnight in water and I’ll avoid the stuff from the can (meaning water and salt). Don’t do that, it’s not worth the effort. Plus, the water from the canned chickpeas is great for a smoother hummus.

Avocado Hummus


This is basically sesame paste…nothing exotic. It should be available in the Asian section of any hypermarket and has a long shelf life (like 2 years – that’s a lot of hummus). Always before using the tahini, stir it with a long spoon, all the way to the bottom of the jar. However… if you can’t find it or you think you won’t use it much, simply replace the tahini with… *drum roll*….PEANUT BUTTER shy. It works great and won’t make much difference on the taste.


1 ripe avocado
1 ½ cup (240 grams) chickpeas, drained (keep the water from the can)
Juice from  1 medium lemon
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) tahini (or peanut butter)
2 tablespoons (30 ml) water from chickpeas
3 cloves garlic
Pinch of salt and pepper, as per taste

Yields: portions for 2 small bowls


  1. Peel avocado and add it in a food processor (or use a hand blender).
  2. Add the rest of the ingredients and process them for about 5 minutes on medium – high speed or until smooth and creamy.
  3. Serve immediately with bread, nachos, pita, fresh veggies or store in fridge, in air tight container.

Chickpeas Avocado

Inspiration: JoyTheBaker

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