Flower Child Avocado Hummus

This Flower Child Avocado Hummus is a creamy, flavorful twist on traditional hummus. The addition of avocado gives it a rich, velvety texture while still maintaining the classic flavors of tahini, garlic, and lemon. Perfect for dipping, spreading, or even using as a sandwich filler, it’s a nutritious, delicious, and versatile treat suitable for any occasion.

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Prep Time 10

Total Time 10

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

1 ripe avocado
1 can 15 oz chickpeas, drained and rinsed
2 tbsp tahini
1-2 cloves garlic to taste
1 tbsp fresh lemon juice
2 tbsp olive oil plus extra for drizzling
Salt to taste
Water as needed for consistency

Equipment

Food processor or high-speed blender
Measuring spoons and cups
Knife (for chopping garlic and lemon)
Serving bowl

Method

In a food processor or blender, combine the ripe avocado, chickpeas, tahini, garlic, lemon juice, and olive oil.
Blend until smooth and creamy. If the consistency is too thick, add a bit of water (1 tbsp at a time) until you reach your desired texture.
Taste and adjust seasoning, adding more salt or lemon juice if needed.
Transfer to a serving bowl and drizzle with a little extra olive oil for garnish.
Serve with veggie sticks, pita, crackers, or as a spread on sandwiches.

Notes

For a spicier version, add a pinch of cayenne pepper or diced jalapeños.
If you prefer a thicker hummus, use less water or omit it entirely.
This hummus can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. To prevent browning, drizzle a thin layer of olive oil on top before sealing.
Experiment with different herbs like cilantro or parsley for a fresh, aromatic flavor