Homemade Avocado Hummus

 

Avocado Hummus! Guacamole+Hummus=Avocado Hummus!

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3-Ingredient Avocado Hummus

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How To Make The Best Avocado Hummus | 1 Minute Hummus Recipe

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Avocado Hummus

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HOW TO MAKE HUMMUS » 5 ways, healthy & easy

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Avocado Hummus Organic & Vegan Recipe

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Homemade Avocado Hummus Recipe Laura Vitale Laura in the Kitchen Episode 802

Video taken from the channel: Laura in the Kitchen


Ingredients. 1 (15 ounce) can no-salt-added chickpeas. 1 ripe avocado, halved and pitted. 1 cup fresh cilantro leaves. ¼ cup tahini. ¼ cup extra-virgin olive oil. ¼ cup lemon juice. 1 clove garlic.

Combine avocados, chickpeas, tomato, lime juice, cilantro, onion, tahini, jalapeno pepper, olive oil, garlic, cumin, and salt in a large food processor; blend until. Directions. Combine chickpeas, avocados, tahini, lime juice, garlic, olive oil and cumin in the bowl of a food processor and season with salt.

Blend until smooth. Pour mixture into serving bowl. How to make this homemade hummus First, in a food processor add in garbanzo beans, olive oil, garlic, juice of half of a lime, paprika and blend it for about 1 minute. Then, add in avocado and season with salt and pepper (I started with 1 tsp salt and ½.

This homemade 6-ingredient avocado hummus recipe will blow your mind not just because of how healthy it actually is, but also because it tastes insanely good. Like seriously. It’s actually made with quite a few of the usual ingredients that go into making a homemade hummus, but it’s the addition of avocado and a couple of other choice. In a food processor, combine chickpeas, avocado, lime juice, the 1/4 cup parsley, the 1/4 cup cilantro, the tahini, salt, garlic, cumin, and pepper.

Cover and process about 2 minutes or until nearly smooth, scraping down the sides as needed. Instructions. Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 2 minutes longer.

How to Make Avocado Hummus: Add the chickpeas, avocado, lime juice garlic, and cilantro to the bowl of a food processor or a blender. Slowly add olive oil to the blender, a little at a time and blend until smooth and creamy. You are going for a spreadable consistency.

Preparation 1. Scoop the avocado flesh into a food processor. Add the tahini, sunflower seeds, shallot, lemon juice, cilantro, salt, cumin and pepper. Simple, 30-minute roasted jalapeno hummus made with simple, whole-foods ingredients.

Savory, super creamy, and perfectly spiced!

List of related literature:

1 avocado, pitted and sliced 1 teaspoon black pepper 1 tablespoon fresh chopped cilantro 4 tablespoons hummus (homemade or store-bought) 2 Spread 2 tablespoons of the hummus over two of the slices of bread.

“Belly Fat Diet For Dummies” by Erin Palinski-Wade
from Belly Fat Diet For Dummies
by Erin Palinski-Wade
Wiley, 2012

Add the chickpeas to the avocado mixture, and mash them into the avocado mixture until well mixed and smooth, creating a lovely thick texture.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

(Hummus can be refrigerated for up to 5 days; before serving, stir in 1 tablespoon warm water to loosen hummus texture if necessary.)

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

This recipe is the base for a fantastic hummus (page 276), but also delicious on its own.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

tip: This recipe calls for just one-quarter of an avocado.

“The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans” by Maria Emmerich
from The 30-Day Ketogenic Cleanse: Reset Your Metabolism with 160 Tasty Whole-Food Recipes & Meal Plans
by Maria Emmerich
Victory Belt Publishing, 2017

Avocado, sliced or spread, is excellent on sourdough French bread (or bread of your choice), plain or with lemon juice and salt and pepper.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

BLEND the avocado, Parmesan, yogurt, lemon juice, parsley, oil, ⅓ cup water, and ½ teaspoon each salt and pepper until creamy.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Add to cubed avocado and gently combine.

“The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men” by Judy Gelman, Peter Zheutlin
from The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men
by Judy Gelman, Peter Zheutlin
BenBella Books, 2011

In the food processor or blender, combine the and spread each slice evenly with hummus, using remaining chickpeas with the olive oil, lemon juice, about V4 cup/55 g per slice.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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18 comments

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  • for all who are wondering. tahini paste is easy to make. just toast your seeds throw it in a blender, add some olive oil and bam there you go

  • Is it just me or does anyone get this feeling that you get when you see your food coming in a restaurant and get all excited? Well, I get that feeling when Laura posts a new video. Just sayin’.

  • I AM A NUTRITIONIST THEWORLDS BEST WATER, IT REACHED INDIA IN FEB 2017. SINCE THEN INDIVIDUALS WERE USING THESE MACHINES, BUT, INSTITUTIONS WERE STILL DEPENDING ON MEDICINES AND SHORT CHANGING THE POOR PATIENTS. EACH MACHINE CAN SERVICE 400 TO 550 PEOPLE.

  • This I’ve got to try…looove hummus, not fussed about avocado….but blending them together…now that could be my new base sauce for a lamb souvlaki in pitta!

  • Love the recipe. My wife and I have just started our love for hummus. We love avocados even more so you have to know how excited we were when we saw your video and recipe. My question is how long would this spread hold up for. If I seal it in a container. Would it still be safe to eat after 2 days.

  • Hi Laura this looks great but could you please recommend a substitute herb for the parsley?  Unfortunately my family aren’t big fans of it

  • the funny thing isI had no Idea that Americans in America even ate Humus and Tahini (here it’s called T’heenah)
    I LOVE whole weat bread with Humus, especially the one we make at home.
    my favorite Breakfast is toasted bread with seasoned salad and raw Tahini! in fact, 
    I think I’ll go make me some right now. 😉

    thanks for the recipe! I’ll suggest that to my dad next time he makes Humus for Shabbat.

  • That last recipe is not hummus. Hummus (حمص) is Arabic for chickpeas. No chickpeas, no hummus. Nonetheless, the others look delicious.

  • You’ve inspired me to make my own hummus dips. They all look incredibly delicious and can’t wait to make them. Thank you for sharing ����

  • Laura, pllllllease tell me, how do you stay in shape with all this delicious non diet foods? I mean some are healthy but like desserts etc how do you do it? Who eats all this? Lol

  • I have dried chickpeas but oh my life, I need to see if the pantry still has some canned beetroot. Roasted beetroot hummus, and the store-bought jalapeño and lime hummus are my favourite! Really tempted to make them from scratch now

  • Stupid thing about canned Hummus is its calorie count. 100 g of boiled chickpeas 165 cal, tahini 595 cal, olive oil 884 cal. And how possible canned hummus of different brands gives average calorie count of 160-170 cals! I tried recipe and calculate all of ingredients. Result is 300 calories per 100g. It depends mostly how much you prefer olive oil.

  • Dear Laura, I just love your hand jesters and your face expressions it just shows your passion for the food you make. Love all the recipes

    Mary D.

  • I haven’t looked on your channel yet but do you have a video on making the tahini? I know it can’t be hard but it is a video I would be interesting in seeing/watching. Thanks.

  • Hi Laura since you like hummus you should try to make baba ghanouj. But roast your eggplants on an open fire like you do your red peppers it makes huge difference. It’s a family favorite in my house.

  • This recipe is AMAZING! I just made this and it tastes SO good!! I left the parsley out because I didn’t have any but otherwise followed the recipe exactly and it is delicious!! Thank you Laura for sharing this delicious recipe with us!:)

  • love the way u present the recipes… everything seems easy and yumm…
    also plan to make banofepie for my son’s bday…crossing my fingers

  • Laura for another episode could you please put up a recipe for penne boscaiola!!! please please please!!! I’ve been asked to make this and need a recipe I can trust!!! thank you xx