AvocadoHummus the Goolime

This avocado hummus is creamy and smooth and totally delicious. It's super easy to make, highly nutritious and makes a perfect dip or spread!


🥑 2 Tablespoons Lemon Juice Freshly Squeezed
🥑 2 Cloves Garlic Crushed
🥑 15 ounce Can Chickpeas Drained
🥑 ⅓ cup Tahini (80g)
🥑 4 Tablespoons Cold Water
🥑 1 Medium Avocado Peeled and Sliced
🥑 ½ teaspoon Sea Salt
🥑 ½ teaspoon Cumin
🥑 2 Tablespoons Olive Oil Extra Virgin

For Serving:

🧄 Black Sesame Seeds
🧄 Olive Oil Extra Virgin
🧄 Fresh Chopped Parsley
🧄 Pita Breads


🍋 1. Squeeze the fresh lemon juice into a bowl. Crush the garlic and add it to the lemon juice. Leave it to soak in the lemon juice for a few minutes.

🍋 2. Add the chickpeas, lemon juice and garlic mix, tahini and 2 Tbsp of the cold water to the food processor and process until chunky.

🍋 3. Add the avocado, salt, cumin, olive oil and remaining 2 Tbsp cold water and process until smooth.

🍋 4. Serve with a sprinkling of black sesame seeds, a drizzle of extra virgin olive oil and some fresh chopped parsley. Add pita breads or tortilla chips for dipping.


🥑 Garlic: Soaking the fresh garlic in freshly squeezed lemon juice takes the bite out of the raw garlic while keeping all the flavor.

🥑 Chickpeas: This recipe uses one 15-ounce (425g) can of chickpeas, drained. If you want to use cooked chickpeas then the amount to use would be 1 and ½ cups cooked chickpeas.

🥑 Avocado: You can use more avocado if you want to. This really tastes like a perfect mix between guacamole and hummus, but if you'd like the flavor to be more guacamole than hummus then you are free to add more avocado.

🥑 The avocado must be perfectly ripe. It should give a little under your fingers when you squeeze it but it should be firm, not hard and not too soft.

🥑 Let the food processor run for a few minutes to get your hummus really smooth.

🥑 Storing: Leftovers can be kept in an airtight container in the fridge and consumed within 2 days. It is best when fresh.