Homemade hummus just got even creamier with the addition of avocado. Use it as a dip or spread it on a sandwich!
What happens when you are on an avocado kick and decide to also make homemade hummus? You throw in an avocado. I actually used the avocado in place of the tahini paste I would normally use and then lime instead of lemon juice. Add a little seasoning, blend it up and you’ve got yourself a creamy hummus!
This was the inaugural recipe to be made in the shiny new Cuisinart 12-Cup Food Processor we received as a wedding gift. While I had one already, it was almost a decade old and ready for an upgrade. I almost forgot how sharp those blades can be until it sliced the end of my spatula. Clearly the blades of my old one were super dull.
Fun fact: evidently this date, August 15, is one I have yet to miss in all my almost 8 years of blogging. Being that I don’t post every day of the week anymore like I used to in my early years this is quite the coincidence. Take a trip down memory lane by checking out previous years’ posts below!
One year ago: BBQ Pulled Pork Eggs Benedict
Two years ago: Fruity Pebbles Marshmallow Crispy Treats
Three years ago: August 2015 Stitch Fix #10
Four years ago: Prosciutto, Pear, and Gorgonzola Bagel Bites
Five years ago: Nutella Ice Cream with Granola Topping
Six years ago: Peanut Butter Cup Mousse Parfaits
Seven years ago: Homemade Pesto
1 (15 oz.) can garbanzo beans, drained with liquid reserved
1 avocado, peeled and pitted
1 lime, juiced
2 Tbsp extra virgin olive oil
1 Tbsp fresh minced cilantro
2 cloves garlic, minced
1/4 tsp cumin
1/4 tsp onion powder
1/4 tsp salt, plus more to taste
Pinch cayenne pepper (optional)
- Add beans, avocado, lime juice, and oil to a food processor and blend until smooth. Add remaining ingredients and pulse until blended. Add more salt to taste. If needed, add a tablespoon of two of the reserved garbanzo bean liquid to reach desired consistency.
- Serve hummus with tortilla chips or fresh vegetables.
Source: Adapted from my Taco Hummus and Guacamole Seasoning.
Hi! Since comments aren’t open for the buckeye cheesecake cake (https://www.thespiffycookie.com/2017/11/11/buckeye-cheesecake-cake/) I am commenting here. I NEEDED you to know that it came out magically!!!!! Thanks so much for the recipe.
And for anyone who is wondering: the recipe can be very easily halved (and made smaller). What I did: Halved all the ingredients. Baked the cake in two 6-inch pans for 30 minutes…and the cheesecake in one 6-inch pan for about 50 minutes.
Weird, comments are off? I will have to see if I can fix that because I have never turned off comments on a post before so I’m not sure how that happened! Thank so much for leaving this comment though, so glad you loved it and the tip about halving.