Avocado Hummus

Prep Time: 5 mins | Total time: 10 mins

Course: Side dish | Servings: 8-10

Difficulty level: Easy


  • 2 cups chickpeas, soaked and pressure-cooked to soft consistency, drained and cooled to room temperature. Reserve some of the liquid
  • Flesh of 2 ripe Hass avocados, diced
  • 1/3 cup Tahini [or substitute with 1/3 cup toasted white sesame seeds + 2 tbsp olive oil, ground to a paste in a grinder]
  • Juice of 1 large lime
  • 2 cloves garlic
  • 3 tbsp olive oil
  • ½ tsp roasted ground cumin powder
  • Salt, to taste
  • Chilli flakes, olive oil and chopped coriander, for garnishing



  1. Add chickpeas, avocado, tahini, lime juice, garlic, olive oil, cumin and salt into a blender. Blend to smooth consistency. If required (because chickpeas absorb moisture upon blending), add some of the reserved liquid to achieve the required consistency
  2. Taste to check for salt and lime, and adjust as required. Tip: under-season the dip when blending initially, to avoid the risk of excess salt or acid
  3. Transfer to serving bowl. Sprinkle chilli flakes and a dash of olive oil. Garnish with coriander.
  4. Serve with pita crisps, chips, salad sticks, or / and toasted bread
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.