Creamy Avocado Hummus

avo hummus

Creamy Avocado Hummus

I made Curry Hummus a few weeks back.  In that recipe I made mention of Smitten Kitchen’s Ethereally Smooth Hummus.  Deb achieved her heavenly hummus smoothness first by peeling each and every garbanzo bean. Pfffttt.  I quickly and easily dismissed that possibility in my Curry Hummus in hopes of expediting the process and getting hummus in my face as soon as possible.  Peel every bean!? No way.

 The only problem is, the thought of Deb’s smooth hummus has been haunting me ever since!  Dangit!  Laziness backfired. 

Back in the kitchen for me!  This time with a recipe from the latest Food and Wine magazine for Avocado Hummus.  Between the peeled beans and the creamy avocado, I really need this to be a smooth success!

Creamy Avocado Hummus

How long does it take to peel two cups of garbanzo beans for hummus?  About twenty minutes.  Twenty solid minutes.  Is it worth it?  Yea… mostly.  Do you really haaaaave to do it.  No… it’s cool.  But you might be haunted just like me.  Beware.

The peeled garbanzo beans are combined with other hummus-y ingredients like garlic, tahini, lemon, olive oil, salt and pepper.  The avocado adds a really rad depth of flavor, making this hummus somewhere between guacamole and hummus.

Creamy Avocado Hummus

Well!!?  Wa it completely smooth!?  Was it worth the twenty minutes of peeling?  Yes my hummus was dreamy smooth.  But I have to admit that all that smooth hummus kind of had me missing the slightly more chunky variety.  Ugh.  I know.  I’m the worst.  This might be a ‘grass is always greener’ situation.  I loved the light and creamy texture of this hummus, but also would have been totally satisfied if the hummus had a little bite to it.  Either way it works for me.  At least I can rest easy knowing this!

It’s time for pita chips and avocado slices!

I like to add a bit of olive oil, coarse sea salt, and black pepper to my hummus.  A little bit of bite with every bite!

Creamy Avocado Hummus

makes about 3 cups

Print this Recipe!

1 (15-ounce) can chickpeas, drained

2 ripe avocados, cut into chunks

1/2 cup olive oil

1/4 cup fresh lemon juice

1 1/2 tablespoons tahini

1 clove garlic

salt and pepper to taste

green bell pepper, sliced for serving

cucumber, sliced for serving

pita chips, for serving

For an extra smooth hummus spread, take the time to remove the skins from the chickpeas.  If you have neither the time or patience for that, no problem… throw the drained chickpeas in as-is.

In the bowl of a food processor, combine chickpeas, avocado chunks, olive oil, lemon juice, tahini, and garlic.  Add a good pinch of salt and pepper.  Blend until combined and smooth.  I blended my hummus for about 3 minutes.  Stop the food processor and taste.  Add more salt and pepper and lemon if necessary.  Blend for another 5 minutes until light and smooth.  Serve topped with a bit of olive oil, salt and pepper.  Serve with fresh vegetables and pita chips.  

47 thoughts on “Creamy Avocado Hummus

  1. Hummus and guacamole hybrid sounds like the most ultimate dip. It also seems like a good gateway dip to guacamole, which my boyfriend thinks he doesn’t like.

  2. Joy- When I read about your chickpea peeling woes, I figured I should help you like you help all of us with your awesome work. Here’s a link to a recipe where they teach you the easiest way to eliminate chickpea skins: baking soda! First, dry beans are so much better- no taste from the metal. Soak the beans overnight. Drain and then add a teaspoon of baking soda to the beans in a pot. Over the heat they go where you stir constantly for 3 minutes. Then you add water and cook for 20-40 minutes. The baking soda makes the skin fall right off. Now, you are ready to proceed with whatever hummus recipe you want. http://food52.com/recipes/22888-yotam-ottolenghi-sami-tamimi-s-basic-hummus

  3. a further thought re. chunkiness – the peeled chickpeas can be processed less, which will result in both strong chickpea flavour and rougher texture.
    OK, now I’m done! Sorry for the multiple comments. I kept thinking of another thing to say! :)

  4. I should add that apparently there’s a quick way to peel chickpeas – just put them on a clean kitchen towel and rub in the towel. Then it’s easier to just pick the chickpeas out. Will try it next time. So far, I found the peeling strangely therapeautic, so it was probably at a time when I needed to chill out and unplug my brain from the Internet/TV/work grid.

  5. I find there’s a difference in flavour between peeled and unpeeled chickpeas, akin to that of peeled vs. unpeeled broadbeans. The flavours are more pronunced and clean in the peeled versions. The peel itself does not have that much flavour so it feels like it’s ‘diluting’ my hummus. Once I’ve tried that, it’s hard to go back… Recently, I’ve been peeling my chickpeas I’m afraid…

  6. i just started experimenting with different hummus making techniques – and i definitely gotta say i prefer the peeled bean version! (although it does take a lot more time!) i can’t wait to try out hummus with avocado though… awesome recipe!

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