No Tahini Avocado Hummus – a delicious blend of classic hummus and creamy avocado for an easy, healthy appetizer loaded with flavor!
This simple recipe combines two of my all-time favorite snacks – guacamole and hummus.
Serve it up with fresh veggies, pita chips or even some warm toasted naan.
This tasty healthy appetizer will take you through the disappearing summer, the entire football season and on into the unforeseeable future.
True confession: I don’t always make homemade hummus. Sometimes I get complacent and buy it prepackaged from the store.
But on those times I make it at home, I never regret the few minutes it takes. The creamy, smooth texture wows me every time and the flavor can’t be beat.
HOT TIP FOR THE CREAMIEST NO TAHINI AVOCADO HUMMUS:
This recipe stats with canned chickpeas and a few other simple ingredients found in grocery stores.
My tip is to remove the skins from the chickpeas. It’s worth the little bit of extra effort and is truly the only road to the creamiest hummus.
HOW TO REMOVE SKINS FROM CHICKPEAS:
First, chickpea skins practically fall off on their own. The ones that don’t, just rub the chickpea between your thumb and first finger then add it to the food processor.
WHAT’S IN NO TAHINI AVOCADO HUMMUS?
This Avocado Hummus Dip recipe is similar to my classic Hummus Without Tahini.
Adding ripe avocados and plain Greek yogurt make this dip creamy, dreamy and delicious!
Here’s what you’ll need:
- canned chickpeas`(garbanzo beans) plus reserved chickpea canning liquid
- large avocado
- fresh cilantro
- garlic powder
- plain Greek yogurt
- olive oil
- sea salt or kosher salt
- black pepper
- lime juice and zest
NOTE: if avocados are running small, use two.
HOW TO MAKE NO TAHINI AVOCADO HUMMUS:
Drain the chickpeas reserving the canning liquid and give them a good rinse.
Remove the skins from all the chickpeas (see above).
Add the chickepeas to the bowl of a food processor plus the olive oil, chunks of avocado, cilantro, garlic powder, yogurt, cumin, salt, pepper and lime juice and zest.
Pulse until the chickpeas are coarsely chopped then add 2-4 tablespoons of reserved canning liquid.
Puree until you reach the creamy dip consistency you prefer.
HOW TO SERVE tahini-free avocado hummus:
Transfer to a shallow bowl, add optional garnishes and serve room temperature or chilled with:
- pita chips
- tortilla chips
- seasonal vegetables
- warm toasted pita bread
- topping a baked sweet potato
- use leftover avocado hummus for avocado toasts
- as a sandwich spread with turkey or just roasted vegetables.
GARNISHES AND SUBSTITUTIONS:
- Add a drizzle of extra virgin olive oil on top of the avocado hummus before serving.
- Sprinkle on some Everything Bagel seasoning.
- Use lemon juice instead of lime juice.
- Add a sprinkle of chili flakes, sesame seeds or some reserved chickpeas.
- Next time spice it up with 1-2 tablespoons of minced fresh jalapeno and some red onion.
- Use 1-2 garlic cloves minced instead of garlic powder.
- Add water instead of chickpea canning liquid.
HOW TO STORE HOMEMADE AVOCADO HUMMUS:
Store in an airtight container in the refrigerator 2-3 days.
If covering with plastic wrap, press the plastic wrap into the avocado hummus to prevent the air from hitting it and changing the color.
LOOKING FOR MORE HEALTHY APPETIZERS?
Below you’ll find a few more of my favorite dips:
Avocado Hummus is a great appetizer for your next party, afternoon snack or even a light lunch.
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No Tahini Avocado Hummus
- 16 ounce can chickpeas (garbanzo beans) drained (reserve canning liquid)
- 1 large avocado or 2 small avocado
- 1/4 cup cilantro remove thicker stems
- 1/2 teaspoon garlic powder
- 3 tablespoon plain Greek yogurt
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher OR sea salt or more to taste
- 1/4 teaspoon plain black pepper or more to taste
- 1/2 fresh lime juice and zest or more to taste
- Drain the chickpeas and reserve the canning liquid. Rinse chickpeas and remove skins by rubbing each one between your thumb and first finger (removing skins makes the hummus extra creamy).
- Add chickepeas, olive oil, chunks of avocado, cilantro, garlic powder, yogurt, cumin, salt, pepper and lime juice and zest to the food processor bowl.
- Pulse until chickpeas are coarsely chopped then add 2-4 tablespoons of reserved chickpeas canning liquid. Puree until you reach the consistency you prefer.
- Serve chilled or room temp with fresh vegetables, crackers, pita chips, tortilla chips or toasted naan.