Avocado hummus

My relationship with hummus was never that straight forward, same as with avocado actually… Hummus comes in a standard set of dips in the famous Cyprus meze, but I just never had been a fan of it… it tasted way too astringent for me. Same with avocado, I tried it the first time on its own, just scooping a full spoon of it, and it felt blend, fat and tasteless to be totally honest…

Only when I tried hummus for the first time in the Middle East, I realized that there is a huge difference between the fresh hummus and the supermarket packaged hummus. Fresh hummus, Middle Eastern style is just so much more flavourful and there is much less tahini in it.

With avocados, it’s a different story, and if truth be told, I don’t remember the exact moment I tasted them again and fell in love. But now, I am just crazy about avocados and guacamole is my favourite dip/spread. As a matter of fact, I make guacamole at least once a week. Guaca on toasted bread is an ultimate Saturday breakfast for me. It signifies the beginning of the weekend, good vibes 🙂

One day though, I got to bored of making the same dip over and over again. That’s when I decided to try and incorporate my favourite avocados into home-made hummus, and it totally worked!

Enjoy my recipe below and let me know what your thoughts are.

Preparation time: 10 min

Cooking time: n/a

Per servings: 4


  • 1 large avocado
  • 1 cup cooked chickpeas
  • 2 tsp tahini
  • 1 tsp salt
  • 1 tbsp olive oil
  • ½ lemon, juiced
  • 1 tbsp ground turmeric

Equipment & tools:

  • Food processor


  1. For more smooth texture, peel your cooked chickpeas. It’s totally optional, however. If you opt for not removing the skins, you will end up with a coarser texture and possibly more gas 🙂 Also don’t forget to thoroughly wash your cooked chickpeas under water.
  2. Scoop out the avocado flesh in your food processor, add all the other ingredients and mix-mix-mix (puree mode)!
  3. Your avocado hummus dip/spread is ready! Enjoy and let me know if you have any questions 🙂

Bonus tip:

I personally prefer to cook my own chickpeas for hummus, instead of using the canned ones. If you chose this option your cooking time will increase to app. 30 min. Don’t forget to soak them overnight, and do not use salt when cooking for faster result.

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