Creamy Avocado Hummus

This is what happens when the hummus you crave meets party-ready guacamole. It’s smooth. It’s colorful. It’s ready to mix things up! Oh—and it’s healthy. This dip comes packed with protein from the chickpeas and healthful fat from the avocado and olive oil, and it’s spiked with flavors that are both earthy and bright, like cumin and lime. Serve with pita and tortilla chips for a little taste of everything.


  • 1

    (15 ounce) can of chickpeas, rinsed and dried

  • 1 ½

    medium ripe avocados, pitted and peeled
  • 3-4

    tbsp extra virgin olive oil

  • 1 ½

    tbsp tahini

  • 3

    tbsp fresh lime juice

  • 1

    clove of garlic, peeled and roughly chopped


    A handful of kale or spinach leaves

    Table salt and pepper
    Cumin, to taste
    Garnish with chopped cilantro leaves


  • 1 In a food processor, pulse chickpeas with tahini, lime juice and garlic. Slowly add olive oil until smooth consistency. Season with cumin, salt and pepper, to taste.

    TIP: For even smoother hummus, remove the skins from the chickpeas after they’re rinsed and dried.
  • 2 Add avocados and pulse until smooth and creamy. For an even greener color, add a handful of kale or spinach leaves and puree until fully incorporated and smooth.  
  • 3 To serve, top with a swirl of olive oil and sprinkle with chopped cilantro.


Save the pit! Store unused avocado with pit in a Ziploc® brand sandwich bag to prevent browning for future use. Or keep leftover dip fresh by storing in a Ziploc® container with the saved pit.