Creamy Avocado Hummus
This creamy avocado hummus is packed full of flavor from fresh citrus, jalapeno, garlic and herbs. It’s perfect for entertaining or for healthy snacks!
Can you believe that I just now found out that the Super Bowl is being hosted here in the Bay Area? On Snapchat, of all places. Because apparently that’s how I get my news these days.
I blame it on my husband. He’s more into college football than professional so by default, I don’t pay much attention to the NFL. That said, I know it’s a pretty big deal to a lot of Americans out there and I’m more than happy to participate, specifically when it comes to making and eating the food. :)
The first time I made this avocado hummus was a few weeks ago, for the College Playoff National Championship Game. We were having some friends over to watch the game and I wanted to put something together for a veggie tray for us to snack on. That’s when the idea to make a guacamole hummus popped into my head. I mean, what could be better than combining the two greatest appetizers of all time?
So that’s essentially what this is, a marriage of guacamole and hummus. I wanted it to have the flavor of a guacamole with the smooth texture of a hummus, so I left out the onion and tomato.
The tip to getting it extra creamy is to whip the tahini with the lemon and lime juice first, before adding the remaining ingredients. When you do this the tahini becomes silky smooth, creating the perfect creamy base to work with.
From there we have a combo of chickpeas, avocado, garlic, jalapeno, parsley and cilantro that come together for a flavor party in your mouth.
To be honest, I wasn’t sure how well it would go over with our friends but let’s just say the bowl was practically licked clean by the end of the game. I love it when something I make is a hit but, I have to say, I was a little disappointed that there weren’t any leftovers. I was really looking forward to have some the next day to spread on a sandwich!
Of course, I made another batch and it was just as good as the first. The citrus juices help keep it from browning too so you can store leftovers for up to a few days. I hope you get a chance to try this one and that you enjoy it as much as we did!
Creamy Avocado Hummus
Yield: 3 cups
Prep Time: 15 minutes
Total Time: 15 minutes
- 1/3 cup tahini
- juice of 2 limes + 1 lemon
- 2 tablespoons extra virgin olive oil
- 1/2 cup cilantro
- 1/4 cup parsley
- 2 garlic cloves
- 1 jalapeno, cored and roughly chopped
- 1 teaspoon fine sea salt
- 1/4 teaspoon pepper
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 large avocado, pitted
- smoked paprika for topping
In a food processor, pour in the tahini and fresh squeezed lemon and lime juice. Blend on high for 30 seconds, scrape down the sides, then blend again for 30 more seconds, until smooth.
Next add the olive oil, cilantro, parsley, garlic, jalapeno, and salt & pepper. Blend on high for 30 seconds. Add the drained chickpeas and avocado then blend for another 30 seconds, scrape down the sides, then blend again for 30 more seconds. At this point the hummus should be smooth and creamy. If it’s still too thick, add one teaspoon of water at a time and keep blending until desired texture is reached. Top with smoked paprika and serve with fresh veggies and tortilla chips. Store leftovers in an airtight container for up to two days.