Avocado Hummus – Divine Dip Duo!
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Avocado hummus: the only thing better than both hummus AND guacamole!
They’re both beasts of the nutritional world, super versatile and generally delicious – so why not combine them!?
We’ve already done homemade hummus. We were obsessed with the stuff when we first put together this recipe…and we still are! A foolproof healthy hummus recipe is invaluable, as there are MILLIONS of hummus ideas for lunch, snacks, party food etc. It’s an all round winner!
Equally, we once released this mouthwatering guacamole, to this day it’s still my favourite guacamole. Can’t go wrong with an avocado dip!
However, variety is everything, and if you’re after an exciting take on either traditional dip then you’re in the right place (this is truly one of our all time favorite easy dip ideas).
By combining avocados and chickpeas, you get a healthy dip recipe that is even more flavoursome than hummus and even creamier than guacamole.
This avocado hummus recipe makes a great alternative to less healthy snacks (it’s actually one of our fave healthy veggie snacks). It’s even better than shop bought alternatives, because we have made sure to control the amount of salt, sugar and fat it contains.
It fills you up and satisfies cravings!
Avocado hummus – health is wealth!
We’ve talked about it before – and we’ll talk about it again. Fibre. Fibre is so massively underrated it’s a crime.
The average person gets nowhere near enough fibre in their diet, but it’s one of the best single changes you could ever make to your diet!
Fibre is important for so many reasons, including lowering risk of obesity, type two diabetes and cardiovascular disease.
Not to mention that fibre rich food keeps you feeling full – this a great way to help cut down on unwanted (and often unhealthy) snacking.
This is super helpful if you are trying to lose weight, as it makes it easier for you to maintain a slim calorie deficit. Find out more about healthy weight loss as a vegetarian by downloading one of our free vegetarian weight loss meal plans!
Both chickpeas (the main ingredient of hummus) and avocados are fibre-rich! In fact, one portion of this avocado hummus provides you with 4g fibre!
Subscribe to get our FREE 7-Day Vegetarian High Protein Meal Plan for Weight Loss
Facts about fats
Furthermore, avocados bring some much needed ‘healthy fats’ to the table.
The majority of the fat in avocados, and therefore in our avocado dip, are monounsaturated fats. These fats help lower ‘bad’ cholesterol, heart disease and oxidative stress, among other things.
This fat helps to soak up the essential vitamins and minerals contained in avocados.
From vitamins B6 to C to E to K – the avocado has them all, and the fat contained in the avocado will allow you to successfully absorb them all up. It’s like a self-regulating green mineral bomb.
Read more about the benefits of avocados here, particularly when it comes to weight loss!
How to make avocado dip
This avocado hummus is super easy to make. As with most hummus variations, you just have to whack everything in a blender and serve!
However, there are some useful tricks to picking good avocados for your dip. You want to pick an avocado with dark green to black skin as those are the ones that are ready for eating.
It should feel soft to the touch, but feel around for any mushy spots, as those mean the avocado is damaged inside.
If you only want to use half an avocado, then sprinkle the left over half with lime or lemon juice and wrap it in cling film. It should keep for a couple of days in the fridge.
We recommend eating this avocado hummus with….EVERYTHING! Well, almost. Like normal hummus or guac, it goes well with chips and chopped vegetables, slathered in a sandwich or wrap, or as an accompaniment to a salad.
Enjoy!
Ingredients
- 1.5 cups chickpeas, cooked
- 1 medium ripe avocado
- ½ lemon (juiced; lime works too)
- 2 cloves garlic
- ½ tsp cumin, ground
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tsp paprika powder (for garnish)
Instructions
- Drain the chickpeas and save the water.1.5 cups chickpeas, cooked
- Peel and deseed the avocado – remember to scrape out the dark green bits next to the skin – they’re the most nutritious part!1 medium ripe avocado
- Juice the lemon and peel then roughly chop the garlic.½ lemon, 2 cloves garlic
- Put all the ingredients together into a food processor (we use this one from Amazon and it’s great).1.5 cups chickpeas, cooked, 1 medium ripe avocado, ½ lemon, 2 cloves garlic, ½ tsp cumin, ground, ½ tsp salt, ½ tsp black pepper, 1 tbsp olive oil
- Add ¼ cup chickpea water and blend for about a minute (you can also use plain water).
- Add it all to a serving bowl and sprinkle the paprika powder on top to give it a nice colourful finish.1 tsp paprika powder
NOTES
Nutrition
Dave Bell
I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me. Lots of veggie protein is my way forward.
This article has been medically reviewed by James LeBaigue MSc Learn More
James LeBaigue MSc
James has a Masters Degree in Sport and Exercise Nutrition, as well as an Advanced Diploma in Human Nutrition.
He loves combining his scientific knowledge along with food in the real world, and these recipes are the result.
He’s on top of all the latest evidence and guidelines to make sure our nutrition advice on the website is as accurate as it can be.
By day he works as an Advanced Clinical Practitioner in a busy NHS GP Practice.
Each recipe is tested and then eaten (much to James’ delight), many times before it is deemed worthy to be published. Bon appetit!
Comments
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7 comments
How does this recipe ring in at 812 calories by ANY measurement? If it does, per serving, then it’s not for me!
Hi Karla, you’re absolutely right! Thanks for the spot. Something was way off in the list. Checked and updated now, cheers!
How long is the hummas good for if I keep it in the fridge?
Hi Shannon! I’d say about 1-2 days maximum due to the avocado. To “seal” it you could drizzle a very thin layer of olive oil over the leftover hummus.
Delicious and simple recipe! Thank you for sharing!
Love the avocado addition, makes it super-creamy. Plus, I used a step I found on the Minimalist Baker blog: microwaving the chickpeas with the can juice and the garlic for 4 minutes before adding it to the food processor. Yum!
This was delicious! I modified it a little. I omitted the salt, added 2 tbs tahini, and instead garnishing with paprika, I put in 1 tsp sumac powder. My 8 year old loves it. This may be the only way I make hummus from now on. Thanks for the great recipe.
Hi Tako!
Ah that’s a brilliant idea. Will try to get hold of some sumac powder as well!
But yeah avocado + hummus = such a great combo 😀