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Why I Love Avocado Hummus
Growing up in rural Iowa, hummus was never the dip that showed up on our table. Some type of ranch dressing usually had that role, especially with a tray of vegetables nearby. But once I started making my own traditional-style hummus at home, I loved how simple ingredients could turn into something that felt both special and almost guilt-free to eat. This avocado hummus is both of those things, with a fresher, brighter flavor.
What makes this version so good is the balance. The chickpeas and tahini create a classic, creamy base, while the avocado adds richness and healthy fats. The best part is the cilantro sauce drizzled over the top at the end, making everything even more flavorful. It’s perfect to pull from the fridge as a snack or spread on a sandwich or wrap for lunch.
Here’s why you’ll love this recipe:
- Extra-creamy texture thanks to the avocado, tahini, and chickpeas.
- Cilantro sauce on top is a little unexpected, but so good.
- Works for everything from an easy snack to an unfussy appetizer.
- Flavor is bold enough to stand out but still familiar.
Avocado Hummus Ingredients
Each ingredient makes for the most flavorful avocado hummus:
- Chickpeas – The base of the hummus. Hearty, creamy, and easy to keep on hand. Make sure to look for a canned variety with little to no added ingredients.
- Baking soda – Helps soften the chickpea skins for a smoother texture.
- Water – Works to create a perfectly creamy hummus.
- Tahini – Adds richness and some classic hummus flavor.
- Avocado – Brings healthy fat to the hummus, which creates a buttery texture and lots of fresh flavor.
- Cilantro – Adds brightness and an herby freshness.
- Scallion – Gives a mild onion flavor. Use both the white and the lighter green parts of the scallion.
- Kosher salt and black pepper – Season everything and bring the flavors together.
- Cumin – Adds a nice toasty, almost smoky, earthy flavor.
- Garlic – Adds a savory punch that works well with cilantro.
- Sriracha – The spice that wakes everything up. If you love spice, add more. If you are averse, leave it out.
- Lemon juice – Adds acidity and keeps the flavors popping.
- Olive oil – Used in the cilantro topping to create a drizzleable sauce.
The full amount of each ingredient can be found in the recipe card below.
How to Make Avocado Hummus
There are 4 steps to make this hummus recipe:
Step 1: Cook the chickpeas – In a saucepan, combine the chickpeas, their liquid, and the baking soda. Stir and bring to a simmer over medium-low heat. Cover lightly and simmer for 15 minutes. Remove from the heat and let cool slightly.
Step 2: Add everything to the blender – To a large blender, add the cooked chickpeas with their liquid, tahini, avocado, cilantro, lemon juice, water, garlic, scallion, cumin, sriracha, salt, and black pepper.
Step 3: Blend until smooth – Leave the blender vent slightly open and cover with a cloth so steam can escape safely. Blend on high until smooth and creamy, about 60 seconds. Scrape down the sides as needed and add a bit more water if the hummus seems too thick.
Step 4: Make the cilantro sauce – In a small bowl, stir together the cilantro, scallion, garlic, salt, lemon juice, olive oil, and black pepper until combined. Spoon the hummus into a serving bowl, swirl the top, and drizzle with the cilantro sauce.
Recipe Tips
- Do not skip the simmer – Even canned chickpeas benefit from a short simmer with baking soda, and that extra step helps create a much smoother hummus.
- Use a ripe avocado – A soft, ripe avocado blends more easily and gives the hummus its best texture.
- Blend longer than you think – A full minute of blending makes a big difference. The longer blend creates a fluffier, creamier finish.
- Adjust the water at the end – Every can of chickpeas is a little different. Add extra water a tablespoon at a time until the hummus reaches the texture you like.
- Taste before serving – Depending on your lemon, tahini, and avocado, you may want an extra pinch of salt or another squeeze of lemon juice.
Follow These Tips
Serving & Storage
Serving – Serve this hummus at room temperature or slightly chilled from the refrigerator. Spoon it into a bowl, swirl the top with the back of a spoon, and drizzle with the cilantro sauce. This is perfect with warm pita, crackers, cucumber slices, sweet bell peppers, carrots, or radishes. It’s also great when used as a spread in sandwiches or wraps.
Storage – Store in the refrigerator in an airtight container. It’s best within 5 days, though the lemon juice helps it stay fresh and flavorful. You can freeze it, but the texture never quite recovers after thawing because of the avocado.
More Dip Recipes
Avocado Hummus
Ingredients
- 1 15-oz can chickpeas
- ½ tsp baking soda
- ⅓ cup water
- 3 tbsp tahini
- 1 ripe avocado
- ½ cup chopped cilantro
- 1 scallion (both white and light green parts)
- 1 tsp kosher salt
- 1 tsp cumin
- 1 tsp freshly ground black pepper
- 2 cloves garlic
- 2 tsp sriracha
- ¼ cup fresh lemon juice
For the cilantro sauce
- ⅓ cup chopped cilantro
- 1 scallion (both white and light green parts)
- 2 cloves garlic minced
- ¼ tsp kosher salt
- 1 tbsp fresh lemon juice
- ¼ cup olive oil
- ½ tsp freshly ground black pepper
Instructions
- Cook the chickpeas: In a 2-quart saucepan, combine the can of chickpeas with their liquid and the baking soda. Stir and bring to a simmer over 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
- Add to blender: To a large blender, add the cooked and cooled chickpeas with the liquid, tahini, avocado, cilantro, lemon juice, water, garlic cloves, scallion, cumin, sriracha, salt, and black pepper.⅓ cup water, 3 tbsp tahini, 1 ripe avocado, ½ cup chopped cilantro, 1 scallion (both white and light green parts), 1 tsp kosher salt, 1 tsp cumin, 2 cloves garlic, 2 tsp sriracha, ¼ cup fresh lemon juice, 1 tsp freshly ground black pepper
- Blend: 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.
- Make 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 kosher salt, 1 tbsp fresh lemon juice, ¼ cup olive oil, ½ tsp freshly ground black pepper
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Have been making my own hummus for years, however after watching this video decided to try a new version. Wow! This hummus packs a punch & is so good. I will be rotating this recipe in on a regular basis. You need to make this!
Hi! I love to hear this, I love this recipe too!