Ingredients
Main Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 ½ tablespoons tahini
- 2 tablespoons olive oil, plus more for topping
- 2 cloves garlic
- 1 ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
- 2 ripe avocados
- 2 ice cubes
- 2 tablespoons lime juice (about 1 lime)
Optional Toppings
- Crushed red pepper flakes
- Chopped cilantro
Instructions
- Blend the base ingredients: Pulse the drained chickpeas, tahini, olive oil, kosher salt, black pepper, and ground cumin in a food processor until completely smooth, which should take about 2 to 3 minutes. This creates the creamy foundation for the hummus.
- Add avocado and finish blending: Add the ripe avocados, ice cubes, and lime juice to the food processor. Continue blending until the mixture is smooth and creamy, ensuring the avocado is fully incorporated for that rich texture.
- Serve and garnish: Transfer the avocado hummus to a serving bowl. Drizzle extra olive oil on top and sprinkle with optional crushed red pepper flakes and chopped cilantro for an added burst of flavor and color. Serve with pita chips, tortilla chips, or fresh vegetables for dipping.
Notes
- For a thinner consistency, add a tablespoon or two of water or reserved chickpea liquid when blending.
- Adjust salt and lime juice to taste for a balanced flavor.
- Use ripe avocados for the best creamy texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The lime juice helps prevent browning.
- Optional toppings add texture and flavor but can be omitted for a simpler dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
