Avocado Hummus Recipe

You know when parents find out their kid likes something, so they start making or buying it all the time? That’s exactly what happened when my daughter discovered hummus.

At first, it was just a small thing, a spoonful off my plate, a casual swipe of pita into the bowl. But then, she started asking for it. At every meal. With everything. And that’s when I knew. Hummus wasn’t just a phase. It was part of her now, just like it was part of me.

I grew up with traditional hummus. It was always there, a staple on the table no matter the occasion. We ate it thick and smooth and creamy, drizzled with olive oil and sprinkled with sesame seeds or sumac, scooped up with warm pita bread or crisp vegetables. My family’s kitchen was never without it. I have these clear memories of dipping my finger straight into the bowl when I thought no one was looking, licking it clean before anyone could raise an eyebrow at me.

Now, I watch my daughter do the exact same thing, her little hands swiping at the creamy dip before I’ve even finished serving it, and I can’t help but laugh.

Blending Generations, One Bite at a Time

It’s funny how food connects us across time and place. When we moved to North America, so many flavors of my childhood became harder to find, but hummus ingredients were always in our kitchen. If anything, it became even more important, a link to something familiar. And, like any parent who sees their child loving a food that’s actually good for them, I leaned in hard.

I started making it from scratch, first classic garlic hummus, then playing around with different versions. Roasted sweet potato hummus, hummus and beet, even hummus piled onto pita with apples for a sweet lunch. But this creamy avocado hummus? This is the one she asks for the most. 

I started making it because avocados are everywhere here—creamy, mild, practically begging to be blended into hummus. The first time I tried it, I was skeptical. Regular hummus is already smooth, already rich, so what would avocado do? But then I tasted it.

The avocado made it creamier, even easier to spread onto a warm pita or scoop up with a tortilla chip. It added this beautiful green color and a buttery smoothness that made hummus feel almost like a cross between guacamole and hummus—two of my favorite dips in one. My daughter, of course, was all in from the first bite.

Now, whenever I see a few ripe avocados sitting on the counter, I know exactly what I’m making. The food processor comes out, the chickpeas get rinsed, and before I know it, my daughter is at my side, watching, waiting, ready to dig in before I’ve even had a chance to drizzle the olive oil on top.

In that moment—her little hands reaching, my own childhood reflected back at me. I realize it’s not just about the hummus at all. It’s about the quiet joy of seeing her love something I once did, of knowing that long after she’s grown, the taste of this will bring her back to these afternoons in our kitchen, just like it does for me.

And now, when St. Patrick's Day rolls around, I know just what appetizer she's going to want the most. I serve this green dip as a St. Patrick's Day appetizer, and no one cares that it's not originally Irish.

Ingredients

• Chickpeas -  the main ingredient of any homemade hummus recipe, these protein-packed legumes blend into a smooth and creamy spread.

• Avocados - adds extra smooth texture and a mild, buttery avocado flavor.

• Garlic Cloves - brings a punch of savory depth without overpowering the other flavors.

• Tahini - a staple in hummus, this sesame paste gives a nutty, slightly bitter balance.

• Lemon Juice - brightens everything up with a needed bit of acidity.

• Olive Oil - helps with texture and adds a smooth, slightly fruity finish.

• Cumin - a warm, earthy spic e that rounds out the flavors.

• Salt & Black Pepper - essential for seasoning and balance.

• Sesame Seeds (optional) - simple garnish for added crunch and a nutty finish.

See the recipe card for exact quantities. 

How to Make This Avocado Hummus Recipe

If you're looking for a healthy dip that’s smooth and creamy, fresh, and just a little unexpected, this green hummus is exactly what you need. It’s delicious, rich, and packed with flavor—thanks to ripe avocados, nutty tahini, and a squeeze of bright lemon juice. Perfect for spreading, dipping, or just sneaking spoonfuls straight from the bowl. Here’s how to make avocado hummus step by step:

Blend the Base

In a food processor, blend everything together—chickpeas, avocado flesh, garlic, tahini, lemon juice, 2 tablespoons of olive oil, and cumin. Process on high until well-combined, scraping down the sides as needed.

Season to Perfection

Taste the hummus and season with salt and black pepper. Blend again to fully incorporate, adjusting the seasoning as needed to balance the flavors.

Serve it Up

Transfer the hummus to a serving bowl, smoothing the surface of the hummus with a spoon.

Finish with a Garnish

For an extra touch, drizzle with olive oil and sprinkle with black and white sesame seeds.

Enjoy Immediately

Serve with warm pita, fresh vegetables, or crackers.

Note! For best texture and flavor, use ripe avocados and prepare the hummus just before serving to prevent browning.

Storage

Hummus never lasts long in our house, between snack times, quick lunches, and my daughter’s habit of swiping spoonfuls straight from the bowl, it tends to disappear fast. But on the rare occasion that we do have leftovers, I make sure to store it properly so it stays just as smooth and creamy.

To keep your avocado hummus from oxidation, press a piece of plastic wrap directly onto the surface of the hummus before sealing it in an airtight container. This little trick keeps it vibrant and smooth for up to a day in the fridge. If you need to store it longer, a thin layer of olive oil on top can also help prevent oxidation.

I always recommend making this hummus fresh when possible—it’s when the flavors are at their best. Just give it a quick stir before serving, and maybe an extra squeeze of lemon to brighten it back up. And if you find yourself with a nearly empty container, don’t let the last bits go to waste—spread them onto toast, toss them into a grain bowl, or, if you’re anything like my daughter, just grab a spoon and enjoy every last bite.

What to Serve With Avocado Hummus Dip

Avocado hummus is a versatile spread that fits just about anywhere, afternoon snack, quick lunches, or even a last-minute dinner side. You’ll love how it’s rich, creamy, and mild enough to pair beautifully with all kinds of flavors.

For a classic, no-fail combo, serve it with warm pita or freshly sliced vegetables like cucumbers, bell peppers, and radishes. If you want to elevate your spread, try it alongside my Israeli hummus, a silky, tahini-forward version that lets you taste the difference between traditional and avocado-infused. Feeling a little adventurous? Spring hummus with crispy chickpeas, goat cheese, and wine-soaked strawberries makes a stunning, flavor-packed appetizer that balances savory and sweet.

For something hearty, spread this hummus onto toast and top it with Greek-inspired creamy white bean hummus with feta and tahini for a double-layered dip experience. Or pair it with a vibrant side like flavorful beet hummus, which adds a gorgeous pop of color to your table.

And if you’re hosting or just want to put together a spread-worthy meal, avocado hummus sits beautifully next to a Middle Eastern mezze platter—think marinated olives, stuffed grape leaves, tabbouleh, and a drizzle of good olive oil over everything. A crisp white wine or a minty lemonade rounds it all out, making for a fresh, satisfying bite every time.