Soft, creamy avocado hummus – mild and gently spiced, silky-smooth and very hard to stop eating.
Avocado hummus is incredibly easy to make, and it works as a side to all sorts of dishes. Use your avocado hummus as a spread in a sandwich, as a dip for vegetable sticks or snacks, or with the summer barbecue – meat, vegetables and bread. It simply tastes wonderful, and the colour brightens up any table.
And speaking of the colour: I get that vivid green by adding a good handful of fresh spinach – you can’t taste it, but it gives plenty of colour and a few extra vitamins too 🙂
Always taste your hummus when you reach the final steps – how much garlic, tahini, lemon or salt you want is very much a personal matter. It is always easier to add more, so taste as you go and adjust the consistency with water until you have the creamy avocado hummus you prefer.
Creamy hummus – how do I get my hummus soft and creamy
There are two secrets to perfectly creamy hummus.
The first is quite simple – it needs blending, and it needs blending for a long time. It genuinely takes a while to get hummus creamy, so arm yourself with a little patience.
The second is that it is well worth boiling the chickpeas with 1 tsp of baking powder – even if they come from a tin. Boil them for about 30 minutes, rinse and leave to cool. It makes your hummus extra creamy. If the chickpeas are already very tender, I skip this step myself 🙂
Avocado hummus
Ingredients
- 1 tin chickpeas, rinsed and drained
- 2 ripe avocados (save a little for the top, if you like)
- 1 handful fresh spinach
- 1 lemon, juiced
- 2-3 cloves garlic, grated or crushed
- 3 tbsp tahini – click here for the recipe – otherwise a light tahini
- 2 tbsp olive oil
- 3/4 tsp ground cumin
- Salt
- A little water to adjust the consistency, if needed
Method
- Tip the chickpeas into a mini chopper together with the spinach and pulse briefly. This breaks them down a little, making more room for the remaining ingredients.*If you are using a larger blender, you can add all the ingredients at once and season with lemon and salt at the end.
- Add the avocado cut into large chunks, the grated garlic (start with 2 cloves if you like), tahini, olive oil, the juice of 1/2 lemon, cumin and salt (start with 1/2 tsp), and blend until all the ingredients are thoroughly combined. This can easily take 5 minutes.Scrape down the sides as you go if needed.
- Season the hummus with more lemon juice, more salt, cumin or garlic, and adjust the consistency with a little water if needed. Blend until soft and creamy – it takes a little time to get it light and creamy, so be patient.I like mine soft and creamy, and usually add 2 tablespoons of cold water.
- Serve the hummus topped with diced avocado, sesame seeds and fresh microgreens, parsley or similar.Avocado hummus keeps well in the fridge for 3-4 days. Cover it tightly with cling film so no air gets to it, and place an avocado stone on top if you like – that way it keeps its colour best.
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Det ser sørme lækkert ud ☺️ hvor længe tænker du den kan holde på køl ?
Hej Mette
Tusind tak:)
Jeg har lige opdateret det på opskriften, god pointe:)
3-4 dage på køl, pakket tæt med film så den ikke får luft – og gerne med en avocadosten på toppen:)
Warm wishes, Dianna