Avocado hummus… just the name alone sounds wild, right? If you’ve ever stood in front of your fridge, wondering what could possibly make another bag of pita chips exciting, let me cut to the chase. This stuff is the answer. Creamy, fresh, and way more interesting than your average grocery store dip. Plus, even picky eaters (like my skeptical cousin) have licked the bowl clean. We’re gonna talk about how to make avocado hummus, keep it from going brown, tweak it to your taste, and, yes, how to absolutely crush the snack game. 
How to make avocado hummus
So, here’s the deal: making avocado hummus is way easier than people think. I mean, you really just throw stuff in a blender or food processor. Half the reason I make it is I’m lazy and hate washing extra dishes. Start with a can of chickpeas, rinse those bad boys. Then you need a ripe avocado, and let me say—I once used one that was too hard. Disaster. Make sure it’s soft.
Toss the chickpeas and avocado in the blender with a couple tablespoons of tahini (that’s sesame paste, just in case you blanked), two good squeezes of lemon, and one or two garlic cloves. A glug of olive oil makes it silky. Oh, and a pinch of salt. Blend it. That’s pretty much it. If it’s too thick, splash in a bit of cold water, like a tablespoon at a time. Taste it. Want it brighter? Add more lemon. Don’t overthink it; it’s not a five-star restaurant.
And one more thing—a little cumin gives it a total flavor boost. Toss some in if you’re feeling fancy. Oh, and if you wanna see what else you can do with avocados, check out these avocado chocolate chip muffins or, for a real treat, avocado corn summer salad with cilantro. 
Two more tips for an even creamier dip
People keep asking how you get avocado hummus smooth, not gritty. I totally get it—no one signs up for grainy anything.
Step one, peel your chickpeas if you have the patience (I never do, but my friend swears by it). Mostly, though, what really does the trick is adding a tiny bit of ice-cold water at the end. Seriously, try it. Just blend everything up, then drizzle in the cold water and let it go for an extra minute.
Also, don’t be skimpy with the tahini. It’s what takes avocado hummus from “meh” to “can I get that recipe?” Sometimes I’ll double it if I’m feeling wild. A little more olive oil helps too. I once watched a chef literally pour it in like he was watering a plant—now that’s the spirit.
“Avocado hummus is the only homemade dip my kids will actually eat. We use it as a sandwich spread, too!” – Jamie, Tampa
Does avocado hummus turn brown?
Ah, the age-old guac problem—avocado hummus does kinda the same thing. That green turns brown if you leave it out. Not cute. The good news is, lemons save the day. More lemon keeps the green color longer, so just don’t forget to squeeze in extra juice. Also, never leave it open on the counter. Cover with plastic wrap so it’s touching the surface of the hummus. Or, pop the pit in the middle. My grandma used to do that with guac—I do it now too. No clue if it really works but it feels right.
If you make it ahead, give it a quick stir before serving to freshen it up. And honestly, even if it goes a little brown? Still tastes good. For another colorful dip, you gotta try this bloody beet hummus—my sister goes wild for it at BBQs.
Ways to serve it
All right, let’s talk strategy. I mean, you didn’t just make a bowl of avocado hummus for it to sit there and look pretty (although it is kinda gorgeous). Here’s how I do it:
- Scoop it into wraps with grilled chicken—try this grilled California avocado chicken delight.
- Spread it on toast, load up with tomatoes or that sad leftover rotisserie chicken.
- Dunk your roasted sweet potatoes, like in these stuffed sweet potato avocado black beans.
- Serve with a big plate of crunchy veggies, pita chips, or even plantain chips for a twist.
It’s also killer with fish—if you like salmon, pair it up with baked salmon meatballs and avocado sauce. Not kidding, it’s a weeknight dinner win.
Hummus recipe adjustments
Here’s the thing about avocado hummus—it’s super laid-back. Seriously, you can mess with the ratio a lot and still get thumbs up. Sometimes my avocados are tiny, so I just use two. Sometimes I add smoked paprika. Want it spicy? Toss in jalapeño or a pinch of cayenne. Don’t like garlic breath? Use roasted garlic, it’s milder.
If you’re running low on chickpeas, just use less and it turns out even greener. Oh, forgot tahini? Use almond butter, I’ve done it when I was desperate. This stuff really doesn’t judge. Every batch kinda turns out different and honestly, that’s what makes it fun. Try mixing it with flavors you see in your local store hummus fridge—you’ll surprise yourself.
Common Questions
Can I make avocado hummus ahead of time?
Yep. Keeps in the fridge for two or three days, just be sure to cover it tightly.
Is avocado hummus healthy?
Totally. You get healthy fats from avocados, protein from the chickpeas, and all the goodness in-between.
Can you freeze avocado hummus?
Eh, not my favorite. Texture gets a little off, if you ask me—but technically, yes.
What if I don’t have a food processor?
Blender works fine. I’ve even mashed everything by hand once at a picnic. Chunkier but still delicious.
Any ideas for more fun toppings?
Go wild—try pumpkin seeds, hot sauce, pickled onions, fresh herbs… whatever makes you happy.
The Best Green Dip for Every Table
So there you go—everything you need for creamy, dreamy avocado hummus (and a few secrets I wish someone told me years ago). Remember, it’s not about “perfect.” Just give it a try, play with the flavors, and next thing you know, you’ll be the dip legend at your friend’s next potluck. Looking for inspiration from the pros? Check out the Extra Creamy Avocado Hummus | The Mediterranean Dish for fancy twists on this classic, or explore their avocado-style takes. And if you want to up your avocado game, you’ve got to check this out: creamy homemade avocado pesto pasta. Seriously, it’s time to grab those avocados before someone else does. 
Print
Avocado Hummus
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy and fresh avocado hummus that elevates your snack game and is loved by even the pickiest eaters.
Ingredients
- 1 can chickpeas, rinsed
- 1 ripe avocado
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1–2 garlic cloves
- 1 tablespoon olive oil
- Pinch of salt
- Optional: cumin, to taste
- Ice-cold water, as needed
Instructions
- In a blender or food processor, combine the chickpeas and ripe avocado.
- Add tahini, lemon juice, garlic, olive oil, and salt.
- Blend until smooth, adding ice-cold water a tablespoon at a time if the mixture is too thick.
- Adjust seasonings to taste, adding more lemon for brightness or cumin for flavor.
- Serve immediately or store covered to prevent browning.
Notes
To keep the hummus from turning brown, use extra lemon juice and cover tightly with plastic wrap. Serve with veggies or pita chips for dipping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 1g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg