Hummus with avocado
I came up with this avocado hummus recipe after finding a bag of chickpeas soaking in the fridge and a few very ripe avocados. I was surprised at how well the textures combine – it's different from classic hummus and just as easy to make. I either use home-cooked chickpeas or canned ones when I'm in a hurry. Once you have everything ready, it only takes a few minutes to achieve a creamy paste. It works well as a quick snack or a light appetizer.
Quick Info
Total time: about 15 minutes (excluding soaking/cooking time for chickpeas if using canned)
Preparation time: 10-15 minutes
Cooking time: only if boiling chickpeas – approx. 1 hour
Servings: 2-4, as an appetizer
Difficulty: easy
Recipe type: appetizer, cold snack
Ingredients
200 g cooked chickpeas (or one can of chickpeas, drained)
1 ripe avocado, peeled and cut into pieces
Juice of half a lemon
1 small bunch of parsley (roughly chopped)
3-4 garlic cloves
1/4 teaspoon salt
Black pepper, to taste
1 teaspoon tahini
4 tablespoons olive oil
Preparation Method
1. If using dried chickpeas, soak them overnight (about 16 hours). Drain and boil for one hour or until completely soft. If using canned chickpeas, simply rinse and drain well.
2. In a blender or food processor, combine the chickpeas, avocado, lemon juice, parsley, garlic, salt, pepper, tahini, and olive oil.
3. Blend everything until you achieve a smooth paste. If needed, stop the blender and scrape down the sides, then continue until the texture is to your liking.
4. Transfer the hummus to a bowl and refrigerate until serving. The flavor improves if it sits in the fridge for a little while, but it can be served immediately.
5. When serving, you can optionally drizzle a bit of olive oil on top or add extra chopped parsley.
Why I Make This Recipe Often
It's quick when using canned chickpeas and doesn't require complicated ingredients. It keeps well in the fridge for a few days, so I can make it ahead of time. I always have it on hand for snacks, and the avocado changes the texture, making it creamier. It's an easy, dairy-free option that pairs well with anything.
Tips and Variations
Tips
If you want the hummus to be very smooth, canned chickpeas are easier to use. If the mixture is too thick, add a few drops of cold water or a bit more lemon juice.
Choose a very ripe avocado; otherwise, the texture won't be smooth.
You can adjust the amount of garlic according to your taste.
Substitutions
Tahini can be omitted, but the flavor will be slightly different.
Parsley can be replaced with fresh cilantro for a different flavor profile.
Olive oil can be reduced or partially replaced with a bit of water for a lighter hummus.
Variations
You can add a pinch of ground cumin for extra flavor, but it's not necessary.
For a thicker texture, reduce the olive oil or omit it completely.
When serving, you can sprinkle sesame seeds or chili flakes for some crunch/spice.
Serving Ideas
I enjoy it with toasted bread or slices of raw vegetables (carrots, bell peppers, cucumbers). It can be spread on whole-grain bread or served alongside pita or crackers. It also works as a spread for sandwiches or as a topping for salads.
Frequently Asked Questions
1. Can I use canned chickpeas instead of home-cooked chickpeas?
Yes, canned chickpeas are perfect for this recipe and save a lot of time. Just make sure to rinse and drain them well.
2. How long does avocado hummus last in the fridge?
It lasts 2-3 days in a covered container. The avocado oxidizes, so the flavor is freshest within the first 24 hours.
3. Can I make the recipe without tahini?
Yes, you can omit tahini, although the flavor will be somewhat simpler. The texture may be a bit thicker, but it won't affect the basic recipe.
4. What should I do if the hummus turns out too thick?
Add a little cold water or lemon juice until it reaches your desired consistency. Blend again.
5. Can avocado hummus be frozen?
I do not recommend freezing it, as the texture of the avocado changes after thawing.
Nutritional Values
Approximately, for one serving (out of four): about 180-200 kcal. Avocado hummus has a moderate fat content (from the oil and avocado), protein from chickpeas, and some carbohydrates. One serving (about 80-100g) provides around 7-8g of protein, 10-12g of fat (mostly unsaturated), and 15-18g of carbohydrates. These are estimates – exact values may vary depending on the size of the avocado and how much oil you use.
Storage and Reheating
Store in the fridge in a sealed container for 2-3 days. I do not recommend reheating. The avocado paste oxidizes and changes flavor if left out too long. The dish is intended for quick consumption or within two days after preparation.
Ingredients: 200 g cooked chickpeas (or 1 can of chickpeas) 1 ripe avocado, peeled and sliced juice from half a lemon 1 small bunch of parsley (roughly chopped) 3-4 cloves of garlic 1/4 teaspoon salt black pepper, ground 1 teaspoon tahini 4 tablespoons olive oil
