Creamy vegan avocado hummus. Or should I say avohummus, or hummamole? However you want to call it, guacamole and hummus are probably two of the best things to be created, so I decided to combine them. And let me tell you, this is an outcome you do not want to pass up on! If you have never been able to choose between hummus or guacamole, this recipe is for you. And don’t just take my word for it, Well and Good wrote an article all about this recipe!
I always love making homemade recipes, and had a super ripe avocado lying on my counter, so I combined it with a can of chickpeas and basically made the most delicious hummus I’ve ever tasted. It takes about 10 minutes to make and is great to have a snack, bring to a dinner party, or enjoy alone or among family and friends.
Ingredients needed for this creamy vegan avocado hummus
- Chickpeas. One of the main ingredients for this avocado hummus
- Avocado. The second main ingredient!
- Garlic Cloves. This adds a lot of flavour to the avocado hummus, and is much more potent than adding garlic powder.
- Spices. I used salt, pepper, and turmeric
- Olive Oil.
- Water. Used to make the hummus consistency less thick.
Tips on how to store your vegan avocado hummus
Once you make your avocado hummus, place it in a glass container with the avocado pit! If you will be eating the avocado hummus as soon as you make it, only add the avocado pit once you are ready to store it in the fridge. This pit will stop the avocado hummus from changing colours and keep it fresh for longer. So, you will be able to store this dip in the fridge for about 4-5 days.
If you are looking for more appetizer recipes, you will love my vegan breaded zucchini fries! Made with less than 10 ingredients, and taste delicious when paired with a spicy aioli sauce.
Creamy Vegan Avocado Hummus (Gluten-free)
- 1 can chickpeas, rinsed and drained
- 3 garlic cloves peeled and chopped in half
- salt and pepper, to taste
- 1 tsp turmeric
- 1 ripe, medium avocado
- 3 tsp olive oil
- 2 tsp tahini
- Water to thin I put about 3 tbsp, but depends how thick or thin you want your hummus; add a little bit at a time and keep mixing to check consistency
- Rinse and drain chickpeas and place into a food processor.
- Add in remaining ingredients and spices except water and pulse until well combined.
- Add in room temperature water to thin, 1 tsp or tbsp at a time and stir with your spoon to check texture. Make sure it isn’t too liquidy, it should still hold on the spoon and not drip off.
- Place in an air tight container and enjoy with bread, crackers, or veggies (carrots, cucumbers, etc).