Avocado Hummus Dip

The addition of avocado makes this hummus smooth, creamy and extra nutritious.

At a glance

Approx 5 minutes


  • 400g can chickpeas
  • 2 ripe Hass avocados
  • 3 tbsp olive oil, plus a little extra to serve
  • 1 1/2 tbsp tahini
  • 3 tbsp lime juice
  • 1 garlic clove, peeled
  • salt and freshly ground pepper
  • 1/8 tsp cumin
  • 2 tbsp coriander leaves, finely chopped
  • dried chili flakes, to serve


  1. Peel and core the avocados and cut into chunks. Set aside.
  2. Drain the chickpeas well, then place in a food processor with the olive oil, tahini, lime juice and garlic. Process for about 2 minutes, until smooth. Season with salt and pepper and add the cumin and avocado chunks.
  3. Process again for another 1 to 2 minutes, until smooth and creamy.
  4. Scrape into a dip bowl, swirling the top with a spoon. Drizzle a little extra olive oil on top, then sprinkle with chopped coriander and a pinch of chili flakes.
  5. Serve with corn chips, vegetables sticks or sweet potato fries.