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