Table of Contents
  1. The ingredients in this avocado hummus recipe
  2. Watch how to make this avocado hummus
  3. Avocado Hummus Recipe

Do you ever think of a time when hummus wasn’t a thing? Maybe this was different for you, but I had never had hummus until college. Growing up in Iowa, the dip of choice was ranch dressing, or maybe a cream cheese type dip if it was a special occasion.

Now, to think of a day without some type of hummus is sad. Yes, hummus can be more healthy than a ranch dressing. More so, hummus offers a better savory experience. The texture is hardy and the tahini adds a rich flavor that’s both creamy and savory.

A good hummus needs to be both smooth and creamy, which is often achieved by cooking dried chickpeas. But this takes some time and planning. Thankfully, canned chickpeas can be used, with a few extra tricks.

To increase the flavor, this recipe utilizes avocado and cilantro for a surprisingly delightful hummus that instantly wakes up the tastebuds. Forget being bored with your dip. This one will excite you!

Hand holding quarter of pita dipping into white bowl filled with yellow-colored avocado hummus with cilantro topping with vegetables in background

The ingredients in this avocado hummus recipe

  • Canned chickpeas are always in my pantry. Canned goods tend to get a bad wrap, but ones with little to no added ingredients are perfect for quick cooking. Canned chickpeas are much quicker than cooking dried ones, and they have great flavor. To make sure they become smooth and creamy, a small amount of additional cooking time is the trick.
  • Baking soda is an odd ingredient for hummus. A small amount cooked with canned chickpeas will break down the skins and help create a much creamier, smooth hummus.
  • Tahini is a must in hummus. To make tahini, sesame seeds are ground down into a paste, which creates a rich “butter.” Like any seed or nut butter, tahini is full of fat. But they’re very healthy fats that also have a host of terrific flavors.
  • Avocado is a perfect way to add additional healthy fats, a richer texture, and tremendous flavor. Use a ripe avocado to ensure it blends easily into the hummus.
  • Cilantro is avocado’s best friend. It has the ability to add fresh flavor that’s not traditional in hummus. Don’t worry about adding a few of the small cilantro stems to the blender as well. They’ll blend right up!
  • Lemon juice adds some needed acidity to the hummus. Chickpeas need acidity to enliven their flavor, which can otherwise be lost. Lemon juice also helps keep the avocado from oxidizing and turning brown as quickly.
  • Garlic adds a noteworthy flavor that works well with cilantro. Simply remove the husks and throw the whole cloves in the blender.
  • Scallion adds some light onion flavor without being overpowering. Use both the white and the lighter green parts of the scallion.
  • Cumin can be used in many ways. In this recipe, it adds a nice toasty, almost smoky, earthy flavor.
  • Sriracha is the spice that wakes everything up. If you love spice, add more. If you are adverse, leave it out.
Top down view of yellow avocado hummus sitting in white bowl on wood board surrounded by pita quarters and various vegetables

The above is not a traditional ingredient list for hummus. And that’s because this is not your traditional hummus. But that’s okay and that’s exactly the reason why I developed this recipe!

I love how hummus can be a backdrop to showcase numerous flavors, spices, and herbs. This recipe is a great way to try something new, but also to explore all the options hummus has to offer!

Top down view of white bowl filled with yellow colored avocado hummus with cilantro and olive oil topping

More hummus recipes

Watch how to make this avocado hummus

YouTube video
Top down view of white pottery serving bowl sitting on wood board with vegetables all around as well as pita with green colored hummus with cilantro topping sitting in the bowl

Avocado Hummus

5 from 5 votes
When in the mood for something creamy and delicious, is there anything better than hummus? The answer is yes when it comes to this avocado hummus. With spices and an entire avocado, this will be the hummus you make from now on! Try it once and you'll be a believer!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 tbsp


  • 1 15-oz can chickpeas
  • ½ tsp baking soda
  • cup water
  • 3 tbsp tahini
  • 1 ripe avocado
  • ½ cup chopped cilantro
  • 1 scallion (both white and light green parts)
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp black pepper
  • 2 cloves garlic
  • 2 tsp sriracha
  • ¼ cup lemon juice

For the cilantro sauce

  • cup chopped cilantro
  • 1 scallion (both white and light green parts)
  • 2 cloves garlic minced
  • ¼ tsp salt
  • 1 tbsp lemon juice
  • ¼ cup olive oil
  • ½ tsp black pepper


  • In a 2-quart saucepan, combine the can of chickpeas, with their liquid, and the baking soda. Stir and bring to a simmer or medium-low heat. Cover lightly and continue to simmer for 15 minutes. Once finished, remove from the heat.
    1 15-oz can chickpeas, ½ tsp baking soda
  • To a large blender, add the cooked and cooled chickpeas with their liquid, tahini, avocado, cilantro, lemon juice, water, garlic cloves, scallion, cumin, sriracha, salt, and pepper.
    ⅓ cup water, 3 tbsp tahini, 1 ripe avocado, ½ cup chopped cilantro, 1 scallion (both white and light green parts), 1 tsp salt, 1 tsp cumin, 2 cloves garlic, 2 tsp sriracha, ¼ cup lemon juice, 1 tsp black pepper
  • Leaving the vent slightly open but covering with a cloth to allow steam to escape, blend the hummus on high until smooth and creamy, about 60 seconds. Scrape down the sides of the canister and add more water if needed.
  • Pour the hummus into a serving bowl and top with the cilantro sauce (recipe below). Serve the hummus with favorite vegetables and pita.

For the cilantro sauce

  • In a small bowl, combine the chopped cilantro, scallion, garlic, salt, pepper, lemon juice, and olive oil. Stir to combine and drizzle over hummus to serve.
    ⅓ cup chopped cilantro, 1 scallion (both white and light green parts), 2 cloves garlic, ¼ tsp salt, 1 tbsp lemon juice, ¼ cup olive oil, ½ tsp black pepper


Serving: 35servingsCalories: 41kcalCarbohydrates: 2.7gProtein: 1gFat: 3.1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.8gTrans Fat: 0gCholesterol: 0mgSodium: 141.6mgPotassium: 53.4mgFiber: 0.9gSugar: 0.1gVitamin A: 3.6IUVitamin C: 1.8mgCalcium: 9.1mgIron: 0.3mg
Course Spreads
Cuisine Mediterranean
Difficulty Easy
Method Mixing

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. 5 stars
    This recipe deserves a 5++. I have tried some of Kaleb’s recipes which have all been great, if you like hummus at all, you have to try his avocado hummus recipe! It is absolutely out of this world!!!!

  2. 5 stars
    This Avocado Hummus was a huge hit with our guests! I will definitely be making this again! Thank you, Kaleb, for always making me look good! 😎👍🏼

  3. Hi Kaleb! This is a great recipe but I was wondering if you could recommend a general purpose knife? I would love to have a great sharp knife to make all your recipes😁 Also what brand of lemon juicer do you use? Thank you if you can please answer this!

  4. I am going to make a vegetable crudités basket for a church pot luck lunch next Sunday. Can this be made the night before without the avocados turning dark?