Avocado Hummus from weelicious.comPin

There’s a vendor at our farmers market who sells the most delectable middle eastern food — and his personality is as distinctive as the goods he sells. Every weekend, you can hear him from over a dozen stalls saying “get your baba ghanoosh!” or “”dee-licious Kalamata olives!”. When you see him, you have to make sure you’ve brought your appetite because he insists that anyone passing by try gigantic samples of his delicacies. Before you can say “I already ate,” he’ll tear off a big hunk of whole wheat pita and personally prepare for you an unbelievable combination tasting from amongst his 20 different dips, yogurts, sun dried tomatoes, olives and hummuses.


Sometimes I wonder how this charmer makes any money given the amount of food he gives away, but when you see how many people walk away from his stand with their bags full of his specialties, his talent as a salesman is apparent. Every time I have my mind set on buying just one thing from him, I end up with at least 4 or 5 additional items in my cart — he’s that persuasive. I’ve even seen kids (my own included) who might not ever think of trying a certain food, quickly fall under his spell. Yes, this is the man who first persuaded Kenya to try manchego cheese. Now, if I don’t have a hunk of manchego in our fridge at all times, I have a very unhappy little guy on my hands.


This all brings me to today’s recipe. I had never thought of putting avocado in hummus. A few weekends ago, I was was convinced to buy some of his and Chloe ate the entire pint in one sitting. She demanded more and I obviously didn’t have any so I tried making my own. It was a big hit.

Now if could just figure out how to make manchego cheese…


Avocado Hummus

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Author: Catherine McCord
Total Time 5 minutes


  • 1 15 ounces can chick peas or garbanzo beans, drained & rinsed
  • 1 medium avocado, pitted
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 tablespoon tahini


  • Place all of the ingredients in a food processor and puree.
  • Serve with desired accompaniments.


Calories: 340kcal | Carbohydrates: 30g | Protein: 7g | Fat: 23g | Sodium: 620mg | Fiber: 8g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. […] make them more of a meal and to add some veggies to the mix I make quesadilla sandwiches.  The avocado hummus was delicious, mild and I liked that it had avocado in it. I discovered it in my Weelicious […]

  2. […] one turns their nose up at slices or chunks, try mashing it. Weelicious has great recipes here and here. Think non-spicy, non-chunky guac. Serve with some whole wheat pitas or low salt tortilla […]

  3. On the right-hand side of the homepage there is a box that says, “Sign up for free daily recipes” type your email address in there and click Submit!

  4. I love love oyur recipes.
    My son is allergic to chick peas. What other beans could i use?

  5. This is so yummy. My daughter has always disliked avocado and I keep trying to sneak it into her diet because it’s so healthy. Finally, a recipe that she loved! She went straight in with both hands to devour it. A bonus is that my hubbie and I love it too.

  6. My second avocado was too ripe, so I made one batch (using sunflower seed butter since it is what I had one hand, and two instead of one garlic clove since they were small cloves), took half the mixture out, and then purreed one more garlic clove and a handful of cilantro into the second half. Delicious, and more flavorful. Great recipe!

  7. This will keep in the fridge for about a week. Make sure to keep it in an airtight container. I also sometimes place plastic wrap directly on the hummus, and then put the lid on the container to keep it from turning brown. If you are going to freeze it, place it in a zip top freezer bag and squeeze out all the air. Then defrost in the fridge overnight.

  8. How long will this keep in the fridge? Also, could you freeze hummus? I have two ripe avocados so wanted to make a double batch, but don’t want to waste any…

  9. Saw this pin on pinterest and had the ingredients to make it on hand so I went for it. I am absolutely hooked! I made it first last wednesday and I’m already on my third batch! Great recipe!

  10. Thanks Catherine, did not know it was made from sesame seeds. My little girl has not had any form of nuts- that I know of – so will omit it for now. Thanks for that!

  11. Tahini is made from sesame seeds, so you should consult your pediatrician, but if your baby has tried nuts without a problem then it should be fine!

  12. This looks great, my 8mt old loves avocado – I don’t, can’t stand it. The only veggie I do not like! Is tahini ok for babies?

  13. Catherine: Interesting idea I hadn’t thought of. I just made some roasted bell pepper hummus yesterday and I’ll put avocado on my “to do” for the next batch I make. I also make artichoke/feta and parmesan/pea hummus. Both are wonderful. You should give those flavors a try. The amounts I add are based on flavor. I never measure. I will tell you that hydrate and boil 1-2C of chickpeas and then start with 2C of the cooked peas and about 1/2-3/4 C of tahini and go from there. Let me know if you try either of these yummy treats.

  14. I visited my mom a couple of weeks ago and at her local farmers market the mediteranean food guy had avocado CILANTRO hummus. my almost two year old loved it!(i did too)
    i live out of town so its not available to me and i was just thinking of how i could try to recreate it. what a coincident, thank you for this recipe. im going to just add cilantro to your recipe and hope it tastes similar. 🙂

  15. This hummus looks amazing! I have tried different flavors but never avocado. I can’t wait to try it!

  16. I am the only one in my house that likes avocado but all three kids and husband loved this hummus!

  17. My 12 month old LOVED this spread on a spinach wrap… Mommy loves it too. What a great twist on hummus 🙂

  18. This was a huge hit in my house. My 3 year old said he wasn’t going to eat any, but as soon as he watched me enjoying it he started to steal mine. I made him get his own bowl. He was a very satisfied boy!

  19. Combining avocado and hummus seriously just can’t go wrong. Can’t wait to give this a try!

  20. the air is what makes the avocado turn brown. I usually take a piece of waxed paper (or you could use plastic wrap) and place it inside your dish so it’s actually touching the top of the guac with no bubbles to seal out the air. it will stay looking fresh for days

  21. You can leave the tahini out. I make hummus all the time and I can’t tell the difference between using and not using it, so I often just leave it out.

  22. We call this combo YUMMUS! Although, our local restaurant calls it Guaca-hummus. Also, split pea hummus is yummy and so is carrot hummus! And for those with food allergies who cannot have tahini (sesame seed) sunbutter works quite well!

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