Avocado Hummus

July  7, 2014
4 Ratings
  • Serves 6
Author Notes

Two of my favorite things are even better together - Yotam & Sami's Basic Hummus Recipe with the added flavor and color of a perfectly ripened Avocado and spices. I originally posted this using canned chickpeas, but remade it with the referenced hummus recipe and found a HUGE difference in flavor.

Serve as a dip with naan strips toasted with a sprinkle of olive oil, cumin and smoked paprika, or as a spread on sandwiches and crostini appetizers. So simple, yet so packed full of flavor and goodness! What's not to love? —marymary

What You'll Need
  • 1 Big, Beautiful, Ripe Avocado, peeled & pitted
  • 3-2/3 cups Yotam & Sami's Basic Hummus Recipe (
  • 2 teaspoons Ground Cumin
  • 1/4 teaspoon Ground Cayenne Pepper
  • Smoked Paprika for garnish
  • Fresh Parsley or Cilantro for garnish
  1. Start with Yotam Ottolenghi & Sami Tamimi's Basic Hummus Recipe:
  2. Add Avocado, Cumin and Cayenne in the food processor and blend until smooth - 5 minutes..
  3. Serve in your favorite bowl, garnished with smoked paprika and parsley or cilantro, and a side of freshly toasted naan strips.

See what other Food52ers are saying.

2 Reviews

marymary July 14, 2014
I humbly stand corrected and am a full-blown convert: cooking your chickpeas from scratch makes such a big difference in flavor! I love my friend from the Middle East who told me she didn't think the difference makes up for the extra effort, but I respectfully disagree. I'm updating the recipe to include this hummus starter recipe I made today: AWESOME!
marymary July 7, 2014
Note - for a milder garlic flavor, roast a head of garlic drizzled with olive oil wrapped in foil in a 425 degree oven for about 30 minutes. Add desired amount to processor.