7 Days Fun of Clean RecipesDownload
11May, 20
Clean Food Love
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Quick + Easy Avocado Hummus

I remember a few months ago there was a meme floating around social media:

“Guacamole OR Hummus? Choose ONE.”

I thought hmm… this is a ridiculous question, a girl *NEEDS* options, so I decided to create THE PERFECT solution for people who just don’t wanna choose, lol.

We want it all, am I right?!

This combination turned out CRAZY DELICIOUS, and will appear often on our back patio this Summer throughout the BBQ season with a big stack of crunchy vegetables to dip.

Dip some chips (I love Jackson’s Honest brand) or dip chopped veggie sticks, either way, you’re going to need to quickly make a second batch, so leave the ingredients out …with all the kiddos home, this will go fast!

This Avocado Hummus dip stays pretty good in the fridge for 2 or 3 days if you have leftovers. Try squeezing just a tiny bit more lemon on top before storing, because the acid in the lemon protects the avocado from turning brown.

Makes about 6 servings


  • 1 1/2 cups (1-15oz can) chickpeas
  • 1 medium ripe avocado, pit and skin removed
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini
  • 1/2 tsp garlic powder, or 3 cloves minced fresh garlic
  • 1/2 tsp ground coriander
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/2 tsp sea salt, or to taste

Garnish: extra virgin olive oil and smoked paprika or other spices


To remove the skin from the chickpeas, gently ‘pinch’ each bean, then add them into your food processor. Discard the skins. (This step is totally optional and does not affect the taste of the hummus, though it will make it smoother).

Reserve a few chickpeas to garnish at the end.

Add in chopped avocado, lemon juice, tahini, and all of your seasonings. Blend until smooth; You might need to stop and scrape the sides of your food processor with a spatula a few times.

While your food processor is running, add 2-3 Tablespoons of water to thin out the hummus, until you get your desired texture.

Taste test, and adjust seasonings to your personal liking. I often add more garlic and lemon because those are my favorite flavors.

Place your hummus in a serving bowl, and garnish with remaining chickpeas, a small drizzle of olive oil and a sprinkle of smoked paprika as shown.

Serve with crunchy veggies and/or high-quality chips.



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