Creamy Vegan Avocado Hummus

Creamy vegan avocado hummus. Or should I say avohummus, or hummamole? However you want to call it, guacamole and hummus are probably two of the best things that exist, so I decided to combine them. And let me tell you, this is an outcome you do not want to pass up on! If you have never been able to choose between hummus or guacamole, this recipe is for you. Don’t just take my word for it, Well and Good wrote an article all about this recipe!
10 minutes
Show nutritional information
This is our estimate based on online research.
Fat:9 g
Carbohydrates:49 g
Protein:13 g
Cholesterol:0 g
Sodium:60 mg
Fiber:12 g
Sugars:6 g
Calculated per serving.

Serves: 6

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  • 540 ml540 ml Chickpeas, 1 can, rinsed and drained
  • 3 whole3 whole Garlic, cloves, peeled (*use 1-2 garlic cloves if you prefer a less intense garlic flavour)
  • 1 pinch1 pinch Salt and Pepper, to taste
  • 1 tsp1 tsp Turmeric Powder
  • 1 whole1 whole Avocado, medium-sized
  • 3 tsp3 tsp Extra Virgin Olive Oil
  • 2 tsp2 tsp Tahini
  • 4 Tbsp4 Tbsp Water, to thin (depending on how thick or thin you want your hummus to be you can add more or less. Add the water a little bit at a time and keep mixing to check consistency)


Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Rinse, drain, and slightly dry chickpeas and place into a food processor.
  2. Add in remaining ingredients and spices except water and pulse until well combined.
  3. Add in water to thin, 1 tbsp at a time and stir with your spoon to check consistency desired. Hummus should still be thick enough to hold on the spoon and not drip off.
  4. Place in an airtight container and enjoy with bread, crackers, or veggies (carrots, cucumbers, etc).


How to store: Place avocado hummus in a glass container with the avocado pit in the fridge for up to 4-5 days.

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