Classic hummus… with avocado.
Hummus aka iconic Middle Eastern dip that's been around since medieval times, with chickpeas (aka garbanzo beans), tahini, lemon, garlic, and olive oil.
Think all the classic hummus ingredients, plus avocado and Greek yogurt.
If it's a veggie, it can be a hummus flavor – and today (even though avocado is technically a fruit) I bring ya hummus, avocado edition.
Same base as my classic hummus – chickpeas, lemon, garlic, olive oil – plus avocado. That's literally the riff. The tangy Greek yogurt is doing a similar job to lemon juice, but with more creaminess and body.
What is Hummus
Hummus is a traditional Middle Eastern dip made from chickpeas (garbanzo beans), tahini, olive oil, lemon juice, garlic, cumin, and salt. The word hummus literally means chickpeas in Arabic. The full name, ḥummuṣ bi ṭaḥīna, translates to "chickpeas with tahini.
In this version, avocado and Greek yogurt get blended into the classic hummus, adding a creamier, lighter texture. I was skeptical about the yogurt at first – as I'd never add yogurt to my hummus or guac … turns out it somehow works better than it should.
So technically, what you're making here is hummus… plus avocado and Greek yogurt. Call it avocado hummus, an avocado dip, avocado chickpea dip, avocado hummus-ish dip – call it whatcha want. It's worth making. Just please don't call it guacamole.
I grew up partly in Mexico City, where my parents are from, eating the guac classic to that region (styles vary by state) – essentially avocado plus pico de gallo: chopped tomatoes, onion, cilantro, jalapeño, lime juice, salt. All this to say: this hummus has avocado in it and is nothing like guacamole… and I'd never add yogurt to my guac.
Truth be told, I resisted making avocado hummus for a real long time – people kept comparing it to guacamole, and it's just not the same thing. It's hummus with avocado, not a guac-hummus mashup.
Ingredients
Chickpeas: Canned or dried – both work. For the smoothest results with canned, take the skins off. For even smoother results, use dried…def a labor of love though!
Tahini: Not all tahini is created equal. Use the best quality you can find.
Lemon: Freshly squeezed only. Non-negotiable.
Avocado: Very ripe and soft enough to blend.
Greek Yogurt: Whole milk, always.
Ice Cubes/Water: Adds air as you blend, for that light, fluffy texture. Start with a few cubes, add more ice water as needed to reach the consistency you want.
Equipment: A blender gives you the creamiest result. A food processor works too – your hummus just won't be quite as silky.
Hummus Toppings
A blank canvas for toppings - fresh herbs, spices, nuts, seeds, crispy chickpeas, a drizzle of olive oil. Dip it, spread it, smear it onto a plate topped with roasted veggies or lamb. Enjoy as a snack or part of a full meal - the classic hummus with avo does a whole lot.
Make Ahead
Avocado hummus keeps for up to 3-4 days in the fridge in an airtight container. Pro-Tip: Press plastic wrap directly onto the surface to slow browning.
More Hummus Variations
Consider this your hummus playground — endless colorful riffs, other mediterranean dips included, plus toppings.
- Beet Hummus – a vibrant, earthy roasted beet hummus that's marvelously magenta.
- Carrot Hummus – a bright carrot hummus that works beautifully with every color of the carrot rainbow.
- Black Hummus – a dramatic hummus made with black tahini for a richer, nuttier, more intense flavor.
- Roasted Red Pepper Hummus – classic hummus gets a sweet, smoky, orange-ish red upgrade with roasted red peppers.
- Butternut Squash Hummus – roasted squash adds a seasonal sweet-and-savory twist to classic hummus.
- Hummus with Spiced Lamb – a popular Middle Eastern dish that turns hummus into a hearty appetizer or full meal.
- Hummus Without Tahini – classic hummus, minus the tahini – call it what you want.
If you're looking for the perfect hummus toppings, these crispy chickpeas were made for every bowl.
Or try green tahini for a brighter, zestier, herbaceous twist on the classic Middle Eastern tahini sauce, whipped feta for a creamy, tangy, party-perfect Mediterranean dip, labneh for a thick, creamy Middle Eastern 2-ingredient yogurt cheese, muhammara — a sweet, sour, smoky, spicy roasted red pepper and walnut dip, or my black bean dip – think my classic hummus, swap garbanzo beans for black beans and lemon for lime.
If you try this hummus recipe, I'd love to hear about it – leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too!
Keep exploring for more seasonal recipes and colorful produce guides designed to inspire ya to play in the kitchen.
Let’s make waves in the kitchen.
Avocado Hummus
Ingredients
- 1 can chickpeas drained
- ¼ cup tahini
- zest & juice of 1-2 lemons
- 1 garlic clove minced/chopped
- 2-4 tablespoons ice water plus ice cubes
- 2 avocados
- 2 tablespoons whole milk Greek yogurt
- 2 tablespoons olive oil
- Kosher salt
Instructions
- Combine the chickpeas, tahini, avocado, Greek yogurt, lemon juice, lemon zest, garlic, salt, and a few ice cubes in a food processor or blender. Blend until smooth.
- With the motor running, drizzle in more ice water as needed until you hit your light desired consistency.
- Fold or whisk in the olive oil by hand after blending. Taste and adjust seasoning.
- Serve in a bowl and top with whatever your heart desires.
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