Avocado Hummus Recipe

Avocado Hummus – a healthy, creamy, green hummus perfect for chips, crackers, fattoush, or falafel.

Estimated reading time: 5 minutes

• Ingredients You’ll Need
• How To Make Avocado Hummus
• Serving Suggestion
• My Tried and True Tips
• FAQs Avocado Hummus Recipe
• Avocado Hummus Recipe

Avocado Hummus is a beautiful marriage between chickpea hummus and guacamole. It is a gluten-free Mediterranean dip. The ripe avocado gives a buttery twist to the classic hummus. But, apart from that, it has the freshness of cilantro, the nuttiness of tahini, and the creaminess of yogurt .

You should try my beetroot hummus . It’s full of flavours and colours.

Why You’ll Love It

• Low Carb
• High Protein (Keto)
• Rich in Good Fats
• Suitable for diabetics
• Possible Vegan (skip adding yogurt)
• Suitable for most diets (keto/paleo-friendly/gluten-free)

Ingredients You’ll Need

• Chickpeas or garbanzo beans for making hummus. You can boil them from scratch at home or use the canned ones.
• Avocados – Ripe and buttery avocados are the star of this dip. DO NOT use unripe avocado.
• Tahini Paste or the sesame seed paste is an essential ingredient for making hummus.
• Yogurt gives a creamy mouthfeel to the avocado hummus. But it is an optional ingredient, especially if you are making a vegan dip.
• Herb: Fresh cilantro or parsley.
• Extra Virgin Olive Oil is the secret to any good salad dressing or dip (it makes the difference in the taste of the dip).
• Salt, Lemon Juice, Garlic, Ice Cubes
• A good blender , this avocado dip is all about that smooth texture.

How To Make Avocado Hummus

Step 1) Combine chickpeas, avocado, tahini paste, lemon juice, yogurt, garlic, olive oil, parsley, and salt in the bowl of a food processor or blender. Add 2 ice cubes.

Step 2) Blend until smooth. Use extra virgin olive oil or reserved chickpea water to get a smooth consistency while blending. And the hummus is ready!

Serving Suggestion

Avocado Hummus pairs well with pita bread, meat kebabs, fattoush, crackers, or falafel . It is served alongside other Mediterranean dips like labneh, roasted red pepper dip , and baba ganoush on a mezze platter .

This avocado hummus is an excellent vegan spread for falafel wrap or sandwiches.

My Tried and True Tips

• Creamy Hummus: Overcooked, soft, mushy, or over-cooked chickpeas are perfect for a creamy hummus recipe. Remove the skin of the chickpeas after boiling. Try this step for super creamy hummus, and thank me in the comments below.
• Buttery Mouthfeel: Perfectly ripe avocados with brown skin, tahini paste, and the yogurt gives you the buttery hummus. Of course, you can always play around with the quantity of these three ingredients to get the desired taste.
• Bright Green Color: The addition of fresh herbs will give you that sort after bright green color.
• Add a few ice cubes while blending the avocado hummus to control the heat generated inside the blender and avoid the blackening of herbs.
• Use the reserved liquid from the boiled chickpeas to get the mouth-melting texture of the hummus. It is one of the magical ingredients that transforms hummus from ordinary to finger-licking good.
• A few extra minutes on the food processor/blender will always give you super creamy hummus.

Transfer canned chickpeas to a saucepan. Add 1 cup of plain water to the same saucepan. Boil for 10 minutes. Discard the skin of the chickpeas. Use the extra liquid for blending hummus.

You can freeze the avocado hummus for 1 – 2 months in a freezer-friendly zip lock bag or airtight container. But later, its taste and texture are not the same. Hence, it is advised to consume it within 1 – 2 days.

Do not blend hummus with green herbs and avocado for too long. The heat of the blender will turn them black. Also, add a few ice cubes while blending to retain the bright color of the hummus.

More Dip Recipes

• Chilli Corn Dip
• Avocado Sauce
• Spicy Mango Dip
• Fresh Tomato Salsa
• Greek Cucumber Sauce
• Roasted Red Pepper Dip

Ingredients

• ▢ 1 Cup cooked chickpeas (white chana/garbanzo beans)
• ▢ 1 ripe avocado
• ▢ ¼ Cup fresh parsley
• ▢ 1 tablespoon tahini paste
• ▢ 1 tablespoon plain Greek yogurt
• ▢ 2 garlic cloves
• ▢ 4 tablespoon extra virgin olive oil
• ▢ 1 teaspoon salt or to taste
• ▢ 1 tablespoon lemon juice

Instructions

How To Cook Chickpeas for Hummus:

• You can use tinned or canned chickpeas to make the hummus or you can boil them at home from scratch. In either case, discard the skin of the chickpeas and reserve the liquid of the chickpeas to blend the hummus.
• Cut the avocado into two halves. Remove the stone using a knife. Scoop out the the avocado pulp with a spoon. Transfer it to the blender.
• Combine chickpeas, avocado, tahini paste, lemon juice, garlic, olive oil, parsley,, salt, and yogurt in the bowl of a food processor. Blend until smooth.
• Pour hummus into the serving bowl. Garnish with parsley and red pepper flakes. Drizzle with olive oil and serve.

Recipe Notes:

• Rinse and soak them in water for 5 – 6 hours.
• After 5 – 6 hours drain the water from the soaked chickpeas. Transfer them to a pressure cooker or instant pot. Add approximately 2 cups of water and a teaspoon of salt.
• Close the lid of the pressure cooker. Cook the chickpeas over medium heat for 3 – 4 whistles.
• Transfer the boiled chickpeas to a colander or sieve. Allow them to cool down completely. Remove the skin of the chickpeas. Reserve the boiled chickpea liquid.
• Drain out the water in the chickpeas completely before blending, otherwise, it will ruin the consistency of the dip.

Nutrition

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Avocado Hummus Recipe

Equipment

• Blender

Ingredients

• 1 Cup cooked chickpeas (white chana/garbanzo beans)
• 1 ripe avocado
• ¼ Cup fresh parsley
• 1 tablespoon tahini paste
• 1 tablespoon plain Greek yogurt
• 2 garlic cloves
• 4 tablespoon extra virgin olive oil
• 1 teaspoon salt or to taste
• 1 tablespoon lemon juice

Instructions

How To Cook Chickpeas for Hummus:

• You can use tinned or canned chickpeas to make the hummus or you can boil them at home from scratch. In either case, discard the skin of the chickpeas and reserve the liquid of the chickpeas to blend the hummus.
• Cut the avocado into two halves. Remove the stone using a knife. Scoop out the the avocado pulp with a spoon. Transfer it to the blender.
• Combine chickpeas, avocado, tahini paste, lemon juice, garlic, olive oil, parsley,, salt, and yogurt in the bowl of a food processor. Blend until smooth.
• Pour hummus into the serving bowl. Garnish with parsley and red pepper flakes. Drizzle with olive oil and serve.

Notes

• Rinse and soak them in water for 5 - 6 hours.
• After 5 - 6 hours drain the water from the soaked chickpeas. Transfer them to a pressure cooker or instant pot. Add approximately 2 cups of water and a teaspoon of salt.
• Close the lid of the pressure cooker. Cook the chickpeas over medium heat for 3 - 4 whistles.
• Transfer the boiled chickpeas to a colander or sieve. Allow them to cool down completely. Remove the skin of the chickpeas. Reserve the boiled chickpea liquid.
• Drain out the water in the chickpeas completely before blending, otherwise, it will ruin the consistency of the dip.

Nutrition

The bold, blazing, spicy, sweet, sour, Indian pickles are incomplete without a teaspoon of this multi-purpose pickle masala.

Estimated reading time: 3 minutes

• What is ‘Pickle Masala’?
• Ingredients You’ll Need
• How To Use Pickle Masala
• Indian Pickle Masala Recipe

What is ‘Pickle Masala’?

Pickle Masala is one of the most common Indian spice mixes, commonly known as achar masala. It is used to flavour a variety of Indian pickles. There is more to this achaar masala than pleasing senses. It carries a supreme role in taking Indian pickles (achaar ) up a notch . It is a vegan and gluten-free spice blend.

Rest of the year, the achar masala dazzle the curries, pulao , paneer tikka , achari baingan , bharwa karela , and jalfrezi kind of dishes.

You can store this achar masala for 1 year in an airtight container. I prefer storing it in the refrigerator to increase the shelf life. Make sure to use a clean, dry spoon to scoop the pickle masala each time.

Ingredients You’ll Need

Making achaar masala at home is super simple and requires only a handful of ingredients.

• Amchur Powder (Dried Mango Powder) gives sourness to the spice mix.
• Red Chilli Powder for colour and spiciness.
• Turmeric Powder for colour and also acts as a preservative
• Mustard Seeds for a pungent flavour.
• Fennel Seeds gives a nice aroma and taste
• Fenugreek Seeds, Carom Seeds, Nigella Seeds
• Salt to taste

How To Use Pickle Masala

Here are a few of my favourite Indian pickle recipes to use this achar masala:

• Instant Green Chilli Pickle
• Instant Mango Pickle
• Punjabi Mango Pickle
• Mix Vegetable Pickle
• Garlic Pickle

Mix Vegetable Pickle

More Indian Spice Recipes

• Chai Masala Powder
• Garam Masala Powder
• Sambhar Powder
• Rasam Powder

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Ingredients

• ▢ 3 tablespoon mustard seeds
• ▢ 2 tablespoon amchur (dry mango powder)
• ▢ 1 tablespoon red chilli powder
• ▢ 1 tablespoon turmeric powder
• ▢ 1 tablespoon fennel seeds (saunf)
• ▢ 1 tablespoon fenugreek seeds (methi dana)
• ▢ 1 tablespoon salt or to taste
• ▢ 2 teaspoon nigella seeds (kalonji)
• ▢ 1 teaspoon carom seeds (ajwain)

Instructions

• In a heavy bottom pan dry roast the mustard seeds for 1 – 2 minutes. Transfer to a bowl.
• Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting.Transfer to the same bowl as mustard seeds.
• Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one.
• Add the roasted spices to a blender and grind to a coarse powder.
• Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. Stir to combine.
• Store the Achaar Masala in a clean, dry airtight jar at room temperature.
• Achaar Masala has a shelf life of more than 6 months if stored in refrigerator.

Recipe Notes:

Nutrition

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