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Creamy Avocado Hummus

January 27, 2014 by Joy the Baker 49 Comments

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.  

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Comments

  1. Michelle M

    July 22, 2017 at 9:18 pm

    I make big batches of humus as I like to freeze it (fill container and too with a thin layer of olive oil to prevent freezer burn). Anyway, I like it smooth so I use a total of 2 cans of drained, rinsed, peeled chickpeas and one can of canned, drained, rinsed white beans. I think the beans add creaminess to the texture. I also use the “roll in a dish towel” method for peeling.

    Reply
  2. Sarah

    May 6, 2016 at 7:58 am

    Joy. You are a genius. I had a “healthy potluck” to attend (I’m in grad school studying nutrition and every event is an effing healthy potluck) and was assigned a healthy appetizer. I don’t even like hummus that much but it’s what I always bring to these things because healthy fats, carbs, and fiber are approved by basically every nutrition camp (except paleo but cauliflower hummus is totally a thing and I suspect this recipe would lend itself well to a swap). This was so delicious! I made the recipe exactly as written and even shelled the chickpeas. So SO good as usual, thank you for your creativity and always being there as a reliable authority on all things delicious!

    Reply
  3. pebbles

    July 12, 2014 at 2:04 pm

    Found this recipe today & made it today for a party. It is amazing & creamy. I followed your recipe, it was awesome, but had some roasted poblanos & a roasted jalapeño to get rid of, so tossed those in….also amazing! Thanks for the inspiration!

    Reply
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