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overhead shot of avocado hummus charcuterie board

Avocado Hummus

Gaby Dimova
This avocado hummus recipe combines two of the best dips into one- guacamole and hummus! It's so delicious and dairy-free.
5 from 3 votes
Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 8
Calories 90 kcal


  • food processor


  • 1 can chickpeas
  • 1 avocado medium sized
  • 1 cup cilantro about 25 grams
  • 1 clove garlic
  • 1 lime
  • 3-4 tablespoon oil
  • salt and pepper to taste


  • Drain the water from 1 can of chickpeas. You can choose to remove the skin from the chickpeas in order to make the hummus more smooth. Or you can leave them and the taste will be just as delicious, but the texture more chunky.
  • To a food processor, add the chickpeas, avocado, cilantro, garlic, juice of 1 lime, and oil. Blend the ingredients for several minutes, until you have a creamy consistency and all of the ingredients are well combined.
  • Taste the avocado hummus and add salt and pepper (as much as you like according to your taste).
  • I paired my avocado hummus with pita bread, cucumbers, cherry tomatoes, olives, nuts, and marinated vegan mozzarella.



Calories: 90kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 3mgPotassium: 143mgFiber: 2gSugar: 1gVitamin A: 176IUVitamin C: 6mgCalcium: 8mgIron: 1mg
Keyword avocado hummus
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