This quick avocado hummus will surprise your taste buds in the best way possible! Avocados and Greek yogurt are two secret weapons to the creamiest hummus you will have. A little garlic, cumin, and a pinch of cayenne bring the flavor. You can stop here, or make my epic salsa verde to add even more flavor and color to this jazzy hummus. Be sure to check out all my tips and tricks below!
For the Love of Hummus
It’s no secret how much I adore hummus! It’s in the blood. I grew up with it, and there is no shaking it out of me.
Avocado Hummus + Salsa Verde
This avocado hummus will surprise your taste buds in the best way possible. Chickpeas and tahini get an extra creamy boost from avocado and a little Greek yogurt! A little garlic, lemon juice, cumin and a pinch of cayenne bring the flavor!
You can stop at the avocado hummus. Dress it with extra virgin olive oil and serve with chips or pita. OR…
Go an extra step and prepare my epic green salsa (salsa verde). Yup, a little Cinco de Mayo twist 🙂 And hey, no one ever minded two appetizers in one.
The salsa verde is loaded with flavor. Tomatiolls (or green tomatoes), plus onions, and a big handful of cilantro. Add a little jalapeno for that punch. So MUCH FLAVOR!
Now, you can serve the hummus and salsa separately. Or you can scoop a bit of the salsa on top of the avocado hummus for dramatic effect (be sure to grab my tips below).
Tips and Leftover Instructions for this Avocado Hummus
1. I use canned chickpeas in this recipe. If you want to cook your chickpeas from dry, read how to make traditional creamy hummus for cooking instructions only.
2. Serving Tip: As you see in the photos, I topped the avocado hummus with a couple spoons of the salsa verde. You can certainly do this, but be sure to drain the salsa before adding to the hummus. Otherwise, especially if you don’t plan to finish the avocado hummus in one sitting, serve the hummus and salsa in separate dishes.
3. Tip for Leftovers: If you don’t plan on finishing the avocado hummus, again, it is best to not combine the hummus and salsa. Store them each in separate tight-lid containers in the fridge. The hummus should keep 2 to 3 nights (test before serving). The salsa may keep for 1 to 2 nights (again, be sure to test before serving as storing conditions do vary).
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This creamy avocado hummus packs flavor from garlic, lime juice, cumin and a pinch of caynne. Perfect with just a drizzle of good extra virgin olive oil. But if you want to go the extra step, jazz things up by adding the slasa verde on top or next to it. Bring on the chips! Be sure to read the recipe notes.
For Avocado Hummus
- 1 to 2 garlic cloves
- 15-oz can chickpeas, drained (or roughly 2 cups cooked chickpeas)
- 2 medium ripe avocados, roughly chopped
- 2 tbsp Greek Yogurt (omit if vegan)
- 3 tbsp tahini
- 3/4 tsp ground cumin
- 1/4 tsp cayenne pepper, more if you prefer spicy
- 1/2 lime, juice of
- Liquid from canned chickpeas, if needed
For Tomatillo Salsa Verde
- 5 large tomatillos (or 2 green tomatoes) cleaned and cut up
- Large handful fresh cilantro (about 1 packed cup)
- 1 small red onion, quartered
- 1 garlic clove
- 1/2 jalapeno pepper, seeded if desired (use 1 jalapeno, halved for a more spicy result)
- Salt and pepper
- 1/2 large lime, juice of
- 1 tbsp extra virgin olive oil (I used Early Harvest)
- Make the Avocado Hummus: In a large food processor, fitted with a blade, add the hummus ingredients (garlic, chickpeas, avocados, Greek yogurt, tahini, salt, cumin, cayenne and lime juice.) Blend until the hummus mixture is smooth. Test, and if it’s too thick, add a very little bit of water (or chickpeas canning liquid); run the processor until you achieve the desired creamy consistency. Adjust seasoning as needed.
- Transfer the avocado hummus to a serving dish; garnish with cayenne pepper; cover and refrigerate for a few minutes. (If you are not making the salsa, simply add a drizzle of extra virgin olive oil and serve the avocado hummus at this point with chips or pita.)
- To Make Salsa Verde: Clean the food processor and dry it well. Add of tomatillos, cilantro, garlic, onions, jalapeno, salt, pepper and lime juice. Run the processor for about 40 seconds. Check, and if needed, blend for a few more seconds until you achieve the desired consistency.
- To Serve: You can simply serve the salsa verde next to the hummus in a separate bowl, allowing everyone to add as much salsa to their hummus as they like. Or spoon a little bit of salsa on top of the avocado hummus for garnish as shown in the picture (be sure to drain the salsa before adding to the hummus.) Keep rest of the salsa in a separate bowl.
- Enjoy with pita chips or tortilla chips.
- Cook’s Tip: You can use canned chickpeas for this recipe. However, if you want to cook your own from dry chickpeas, read how to make traditional creamy hummus for cooking instructions only.
- Cook’s Tip: I topped my avocado hummus with the fresh tomatillo salsa verde as you see in the pictures. This is certainly optional, and you must drain the salsa well before topping the hummus. This recipe makes a good amount of salsa. Place the remaining salsa verde in a bowl, and you’ll have two amazing appetizers.
- Tip for Leftovers: If you don’t plan on finishing the avocado hummus, it is best not to top it with the salsa; leftovers will keep better this way. Store leftover avocado hummus in a tight-lid container in the fridge for 2 to 3 days (test before serving.) Salsa can also be stored in the fridge separately for 1 to 2 nights.
- Visit The Mediterranean Dish store to browse our spices, olive oils and bundles!
- Nutrition information includes salsa verde
- Category: Appetizer
- Method: Counter Top
- Cuisine: Mediterranean
Keywords: Avocado Hummus, Hummus, Green Salsa
*This post first appeared on The Mediterranean Dish in 2015 and has been revised with new photos and information for readers’ benefit.