I am truly so sorry. I feel like I’ve failed you all. Because it has taken me this long to make avocado hummus.
How could I have even called myself a food blogger before this moment? I don’t know, my friends. But it’s finally happened, and I’ve finally delivered what I hope the people want.
Not only does adding avocado to hummus give it a boost of amazing healthy fats, but it creates the most insanely creamy texture that we all want and need from a good hummus recipe.
Whenever I make homemade hummus, I’m always astonished as to why I even bother with store-bought. Convenience, yes. But at the same time, the quality and freshness that comes from a beautiful homemade bowl of hummus is just unparalleled.
In addition to all of the usual suspects in a hummus recipe, I also like adding some hemp seeds for extra protein. The tahini doesn’t hurt in the plant-based protein department either!
I love pairing this hummus with seedy crackers, or raw veggies. Bring this to your next dinner party, or prep for the week to eat as a snack!
Vegan Homemade Avocado Hummus
- 1 can chickpeas, drained and rinsed
- 1/3 cup tahini
- 1 avocado
- 1/4 cup extra virgin olive oil, plus more for drizzling on top
- 1 lemon, juiced
- 1 tbsp hemp seeds
- 3 tbsp water feel free to add an extra tablespoon or more to thin
- 4 cloves garlic
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tsp salt plus more to taste
- 1 tsp pepper plus more to taste
- 1/2 tsp za'atar for dusting on top
In a blender, combine all ingredients except the za'atar. Blend until completely smooth, about one minute. Feel free to season to taste. Top hummus with za'atar, paprika, olive oil, and more chickpeas.