Name: Avocado Hummus
Prep time: 5 min
Total time: 5 min
Yield: 24 Servings
Cuisine: American

From the Cook

1/7

Warning0 allergens identified

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Place all ingredients in a food processor and blitz until pureed, adding a splash of water or olive oil as needed to help achieve a creamy texture.

Taste and adjust seasoning to personal preferences.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Choose Perfectly Ripe Avocados 🥑
Select avocados that yield slightly to gentle pressure but aren't mushy—they should have a buttery texture that blends smoothly without becoming separated or greasy in the final hummus.
Chill Your Food Processor Bowl ❄️
Place your food processor bowl in the freezer for 10 minutes before blending to prevent the avocado from oxidizing and browning while achieving a cooler, creamier texture.
Roast Garlic and Jalapeños First 🔥
Lightly roast minced garlic and diced jalapeños in a dry pan for 1-2 minutes before adding to release their essential oils and create a deeper, more balanced heat and flavor profile.
Balance Tahini and Citrus Ratios 🍋
Use tahini and lemon juice in equal parts (roughly 2:1 ratio to avocado) to create the ideal creamy texture while preventing the hummus from tasting flat or one-dimensional.
Reserve Chickpea Liquid for Consistency 💧
Save some aquafaba (chickpea liquid) before draining and add it gradually during blending to achieve your desired consistency without compromising the hummus's rich, creamy texture.