Avocado Hummus

I’ve seen avocado hummus at the store lately and thought, “I need to make that.” Then I’d forget until I saw it again the next time. This happened my last four trips to store. This week, I listened to the little avocados calling my name in the produce section, and gave it a try. Oh man, you guys. This is my new addiction!!There are several variations of this dip out there. Some use chickpeas, like traditional hummus, while others use white beans to give it a creamier texture. This dip literally took me 7 minutes to make. (Yes, I timed it just for you.) I’m adding it to the short list for last minute appetizers for times when you think, “Oh crap, that party’s tonight?? And I signed up to bring something?!?”

Cooking Instructions:
1. Add the following to your food processor:
        -1 can of white beans, drained and rinsed
        -1 avocado, cubed
        -juice from 1/2 of a lime
        -1 tablespoon + 1 teaspoon of olive oil (a lower fat option: substitute oil for juice from the beans)
        -1/2 teaspoon sea salt
        -1/4 teaspoon cayenne pepper
2. Blend until smooth…. EASY AS THAT!

I would have eaten this avocado hummus on a rice cake if I had to. (That says a lot because rice cakes are one step up from cardboard in my books.)  Plus, the beans in this recipe actually make this dip a protein packed vegetarian option that’s pretty filling for a snack or even a light meal. For a party, you could plate them up with a little cilantro garnish.

I’ve purchased several variations of Pretzel Crisps before, but this was the first time I’d tried them with hummus. They were a nice change from my typical corn chips or pita bread.


Savory Crab Dip ( my fav!!!)
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70 Comments Filed Under: Recipes

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  • Comments

    1. says

      Yum!! I love pretzel chips. They are so tasty. I might need to make a trip to the store tonight.

      The vid is cute. It reminds me of Marcel the Shell :).

    2. says

      I love hummus but I’ve never tried making it. Looks pretty easy, and avocado is like my favoritest thing ever! Pinning it!

    3. says

      I so love hummus, and so love avocado, and so love white beans. But never thought of putting them together. This sounds so good and I so will be making it. My fingers are crossed you might share your great recipe at Sunday’s Best.

    4. Anonymous says

      Yum! I love all of these ingredients and can’t wait to try them out!! I’m going to ‘pin’ them to pinterest (so you can get the credit :) and then go shopping tomorrow so I can make this treat!!! Thanks for sharing!!! (p.s. I’ve never used canneloni (or ‘white’) beans as a substitute for chickpeas, for hummus … is there a difference in protein? just wondering… :)

    5. says

      Some people say white beans are creamier in texture than chickpeas. I’ve made this dip with both before. They definitely have a milder flavor.As far as protein, I think they’re both about the same. Thanks for pinning!!

    6. Anonymous says

      Hummus is made with garbanzo beans/ chickpeas but this def. looks good! I might make my own but with chickpeas not white beans :)

    7. says

      this looks so yummy! i was wondering, could this be made ahead of time (like the day before)? or would the avocado turn brown, similar to guac that has been out for a while? thanks for the help!!

    8. Anonymous says

      Ok, so as usual, I did not read the instructions before I shopped. I have purchased plain hummus and avocado’s. Now I have both, and just read the instructions. Do you think I could just mix the avocado into the “premade” hummus and get the same or similar affect?

      Signed – Should have read the recipe :)
      Merry Christmas

    9. Anonymous says

      What white beans do you use. I’ve checked a few stores and they don’t sell pain old white beans or cannelloni beans. Is there any other name they could be called, maybe white kidney beans.

    10. says

      Question: I don’t have a food processor, but I do have a ninja blender. Do you think it would still have the same effect?

      Also, this is quite embarassing, but I’ve never made anything with an avacado before.. do you peel it first, or just cut it into cubes right away?

      Can’t wait to try this!

    11. says

      I just made this Omg it is delicious! Having it with brown rice sea salt and black pepper triscuits. It will he hard not to eat the entire box! Thanks for the recipe!

    12. says

      This was so super delicious! Thanks for sharing the recipe. I have pinned it (of course!), and I have made it 4 times in the last 2 weeks! We have eaten it with pretzel crisps, pita chips, corn tortilla chips, on quesadillas, and we will have it tonight with fresh lime and black bean soup! And it does keep very well in the refrigerator for a few days.

    13. says

      A regular blender will NOT work. I just tried it. It is not strong enough to even make a dent in the beans. I am bummed and will probably have to throw it all away now without a single taste.

    14. Anonymous says

      i am currently trying a gluten free diet for health issues this is a great recipe, tried with blender not so great for me not fine enough am going to purchase a food processor today and will be enjoying this tomorrow! thanks for the great recipe!!!

    15. says

      I absolutely love this! I am a big avocado fan, and like finding creative ways to add beans to my diet (high protein and high fiber!). I added garlic and onion powder, and I often use a slightly different bean:avocado ratio (1 avocado to 1/2 can beans).

      Thank you for sharing! This recipe is just another easy addition to entertaining so I can actually enjoy my guests.

    16. says

      I just made this and am in LOVE! I used a can of small white beans because I compared the labels to that of chick peas and found them identical in calories, fiber and protein. I used the juice of 1 whole lime and added a fresh jalapeno for some kick instead of the cayenne. It was so creamy I didn’t even need to add the olive oil, so I skipped it to save on calories. That’s the fun in recipes, changing them up to make them your own! Thank you for the great recipe! At only 41 calories, 2 grams of fiber, and 2 grams of protein per 2 TB this is definitely a keeper in my book! :-)

    17. says

      Making this tomorrow….I never used canned beans so I will be soaking them overnight and cooking tomorrow in the crockpot while at work…cannot wait

    18. says

      How long does this last if stored in the refrigerator? I’m really picky when it comes to browning avocado. Have you tried freezing a large batch?

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