Dips
Classic Guacamole
Five ingredients, no cumin, no sour cream. Mashed by hand so it stays chunky, and salted properly.
10 minServes 6Easy
Avocado Hummus
Adding avocado to hummus is not a gimmick — it lightens a dense dip and lets you use less oil to get the same texture.
The chickpeas give it staying power that guacamole does not have, which makes it a better lunchbox dip.
MyAvocadoTree Editorial TeamPublished 4 September 2026Updated 4 September 2026
Prep
10 min
Cook
No cooking
Total
10 min
Servings
8
Difficulty
Easy
Cuisine
Middle Eastern
- Vegan
- Vegetarian
- No cooking
- Gluten-free
Ingredients
Instructions
- 1
Blend the tahini, lemon juice and garlic on their own for 30 seconds. The mixture will seize and go pale — that is correct.
- 2
Add 3 tablespoons of ice-cold water and blend again until it loosens into a smooth cream.
- 3
Add the chickpeas, salt and cumin and blend for a full 2 minutes, scraping down twice. Length of blending is what makes hummus silky.
- 4
Add the avocado and blend for another 30 seconds only, until just combined. Over-blending avocado makes it gluey.
- 5
Spread into a bowl, swirl, and finish with olive oil and paprika.
Recipe tips
- Ice-cold water, not room temperature. It makes the tahini emulsify paler and fluffier.
- For an unusually smooth result, rub the skins off the chickpeas first — tedious but noticeable.
- Blend the avocado in last and briefly. It behaves differently from the chickpeas and does not want the same treatment.
- Roasted cumin, not raw. Thirty seconds in a dry pan changes the whole dip.
Nutrition (approximate)
Estimated per serving from the ingredient quantities above. Treat these as a guide, not a measurement — ripeness, brands and portioning all shift the numbers.
- Calories
- 165 kcal
- Protein
- 6 g
- Carbs
- 12 g
- Fat
- 12 g
- Fibre
- 5 g
Storage
Keeps two days refrigerated in a sealed container with a film of olive oil on top. The surface may darken slightly; stir it in.
Frequently asked questions
Can I make it without tahini?
You can, using an extra tablespoon of olive oil and a spoon of curd, but it stops being hummus in any meaningful sense.
Why is my hummus grainy?
Under-blended, or the chickpeas were undercooked. Blend for a full two minutes, and if you cook your own, cook them until they squash easily between two fingers.
Will it stay green?
Mostly, for a couple of days. The lemon and the chickpeas both slow the browning, and a layer of olive oil on top seals it.
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