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Avocado Hummus

October 13, 2019

This recipe is a delicious hybrid of well-known hummus and guacamole that can be served many ways and lasts refrigerated for 3 days.


Makes 2 ½ cups

1 x 400g tin chickpeas

50 g baby spinach leaves

1 ripe avocado

1 tbsp lime or lemon juice

½ tsp salt

3 tbsp olive oil

1 tbsp water

2 tbsp tahini

1 garlic clove, crushed

½ tsp ground cumin


Snowpea Sprout tops

1 tsp toasted sesame seeds


  1. Drain and rinse the chickpeas.
  2. Halve, peel and de-seed the avocado.
  3. Reserve a few chickpeas and a little avocado for garnish and then place remaining chickpeas and avocado in a food processor with the remaining ingredients and puree until smooth. Adjust with a little extra water if needed for a creamy texture.
  4. Serve garnished with the remaining chickpeas, avocado, toasted sesame seeds, snow pea sprout tops and a drizzle of olive oil.

Garnish Suggestions:

  • Halved cherry tomatoes, basil & pine nuts
  • Grilled corn kernels, fresh coriander & chilli flakes
  • Crumbled feta, mint & diced cucumber
  • Capers, fresh dill & finely chopped red onion

Serving Suggestions:

  • Use slices of Genuinely Southern Forests apple to dip
  • Top a halved boiled egg & lightly dust with smoked paprika
  • Top a grilled field mushroom & garnish with fried breadcrumbs
  • Serve to accompany grilled chicken or fish

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