Deviled Avocados

March 15, 2018
5 Ratings
Photo by Luzena Adams
  • Prep time 15 minutes
  • Serves 8
Author Notes

This recipe comes from my cookbook Tasting Paris. It is one of the signature dishes at vegan restaurant Le Potager de Charlotte in Paris. The yolk is made of turmeric-yellow hummus, and toasted squash seeds add a nice crunch. I serve a bunch of them on a platter, with spoons for eating, for brunch; they look so appetizing and are always the first item to disappear.

Note: To use home-cooked chickpeas, you'll need 1 1/3 cups: Soak 1/2 cup dried chickpeas overnight and cook in a saucepan of boiling water until cooked through and tender, about 1 hour. Drain well. —clotilde

What You'll Need
  • 1 (15 oz.) can of chickpeas, rinsed and drained
  • 2 teaspoons tahini
  • 1 garlic clove
  • 1 teaspoon ground turmeric
  • 1 pinch fine sea salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, or more to taste
  • 2 tablespoons olive oil
  • 4 avocados (about 6 oz. each), halved and pitted
  • 1 teaspoon smoked or regular paprika
  • 1 pinch Fleur de sel, for serving
  • 1/2 cup (115g) squash (or pumpkin) seeds, toasted
  • 3 tablespoons finely chopped chives
  1. In a food processor, process the chickpeas, tahini, garlic, turmeric, 1 teaspoon salt, the pepper, lemon juice, oil, and 3 tablespoons of water until smooth. Add a little more water, tablespoon by tablespoon, as needed until creamy but scoopable. Taste and add more salt or lemon juice as needed.
  2. Scoop 2 rounded tablespoons of hummus into each avocado "whole," as for deviled eggs.
  3. Arrange on a serving platter. Sprinkle with paprika, fleur de sel, squash seeds, and chives.

See what other Food52ers are saying.

  • Rob Brundige
    Rob Brundige
  • Amanda Mesi McGuire
    Amanda Mesi McGuire
  • TBB
  • CathS
Clotilde Dusoulier is a French food writer based in Paris. Her focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing dishes and sweet treats. An enthusiastic explorer of flavors and observer of culinary trends, she contributes to international food and travel magazines, and writes cookbooks and guidebooks. She lives in the Montmartre neighborhood of Paris with her boyfriend and their young son.

11 Reviews

TBB April 16, 2018
Finally an avocado recipe with more shade in the comments section than Tristan Thompson’s instagram. Either way, phenomenal! Made a batch of this hummus and packed with an avocado for lunches this week. Delicious! 10/10 would recommend
Rob B. April 10, 2018
Sounds fab, but I came here thinking OMG deviled eggs in an avocado? YES!
CathS April 5, 2018
Cynthia how is your comment relevant? Have you even made/tasted the recipe? The comment area is for people who have tips on making the recipe better as they have tried it themselves. Negative people not needed!
Cynthia G. April 5, 2018
my comment is relevant because as someone who has been coming to this site for many years I have found Food 52 to be a wonderful source for recipes and an inspiration for combining ingredients in new and different ways. This recipe is basically hummus & avocado, a combination that is pretty much everywhere esp in vegetarian cuisine: sandwiches, grain bowls, toast toppings. So perhaps based on my past experience with this site I've set the bar too high for the quality of recipe that finds it way to my inbox. That being said, I would think you would have found the "so fun at parties" comment to be much more inappropriate in a comment section about a recipe.
J April 10, 2018
I cannot believe we are blessed with the likes of a renowned Food 52 critic. Cynthia, you are always welcome to my parties, but I'll make sure to keep a couple of chill pills handy for everyone around
Page D. April 5, 2018
Precisely what I was thinking, Cynthia!
Cynthia G. April 5, 2018
so someone made hummus and put it on half an avocado and that's supposed to be a groundbreaking French twist on what to do with an avocado??
Amanda M. April 5, 2018
Wow, you must be so fun at parties.
Cynthia G. April 5, 2018
How is your response supposed to be relevant comment on the recipe?
D April 14, 2018
As someone trying to make my diet more plant based, I appreciate simple recipes like this that explore different combinations of some of my favorite vegetarian/vegan foods. So for people like me, maybe it is more groundbreaking in the sense of I had a "I never thought of that!" moment. Simplicity can be groundbreaking.
Vesna D. February 5, 2020
I went to this restaurant in Paris and sadly did not order this dish because I do not love hummus and I thought the same thing as your comment. My daughter ordered it, I had a taste, and let me just say, it was amazing. I was left with appetizer envy. I just found this recipe today and will give it a try and see if it turns out as delicious as I remember.