Deliciously light and healthy, this Avocado Hummus will be your new favorite appetizer. This creamy dip is vegan, gluten free and dairy free too.
This avocado hummus is so ridiculously easy you won't ever want to eat store bought hummus again. The avocado adds extra nutrients such as healthy fats (monounsaturated), fiber, vitamins and minerals.
The avocado also gives the hummus a wonderful creamy texture (and a pretty green color 🙂 ) You guys know how much I love my avocados.
This recipe is just 1 of the 300 recipes in my new cookbook, "The Everything Wheat-Free Diet Cookbook" which you can buy at Amazon and Barnes and Noble! Just thought I would share a shameless plug in here...
Why You Should Make This Avocado Hummus
I love appetizers so much, I can just east a bunch of them for dinner and be very, very happy. This hummus is so simple to prepare that it just might become your new go-to appetizer for all of your parties and gatherings.
I love the fact that it's very allergy friendly too so that always helps when you bring it to a party or cookout. You never know who might be gluten free, dairy free or vegan, right?
I always try to be conscious of that because I know people who have allergies or intolerances can struggle to find foods they can eat at parties.
The best part about this hummus is that it's so pretty and looks fancy, but it is ridiculously easy to make. It will be our secret. I won't tell if you won't tell.
I have had some people tell me that they don't like cilantro (gasp) or that it tastes like soap to them. That's ok, you can easily leave it out.
Just don't leave out the garlic or lemon out, they are crucial to the delicious flavors in this hummus.
I have also had readers tell me that they used a variety of different beans for this recipe. I always love to hear how your substitutions come out so I can share with everyone.
- Avocado - These are my favorite ever! Avocados are filled with fiber, heart healthy fats and tons of minerals like potassium.
- Beans - Like I mentioned above I used white beans for this avocado hummus but you can use whatever you like or what you have in the house.
- Garlic - I use freshly minced garlic cloves in this dip, but the store bought already minced garlic that you can buy at the store will totally work.
- Olive oil - I love my EVOO. Some of those benefits are that its anti-inflammatory, it may help prevent heart disease and diabetes and may even help to lower cholesterol levels.
- Cilantro - This is one of those herbs that people either love it or hate it. Some people even think it tastes like soap. I truly love it and think it's super versatile.
IF you guys have leftovers, which we rarely do when we make this, you can keep it in an airtight container in the refrigerator for a few days. But let me warn you that it will turn a not so pretty brown color from the avocados.
It will still taste delicious, but it won't look as appealing.
Honestly, I doubt you will have leftovers anyway so I wouldn't even worry about it. That is how confident I am that you will love this hummus as much as we do.
Go ahead and get creative with this avocado hummus. You can use any type of beans you want in here too.
High Protein Edamame Hummus from Lauren Kelly Nutrition
Roasted Garlic Hummus from Healthy Seasonal Recipes
Skinny Roasted Red Pepper Hummus from Kim's Cravings
Beet Hummus from The Minimalist Baker
Avocado White Bean Hummus
- 1 ripe avocado pitted and diced
- 1 15-ounce can cannellini beans, drained and rinsed
- 1 large garlic glove coarsely chopped
- ¼ cup water plus more as needed
- 1 freshly squeezed lemon plus more as needed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt plus more as needed
- Freshly ground black pepper
- 2 tablespoons coarsely chopped fresh cilantro
- Place the cannellini beans, avocado, garlic, water, lemon juice, olive oil, salt, in a food processor fitted with a blade attachment or a high speed blender.
- Add chopped cilantro and season with pepper and process until smooth, scraping down the sides of the bowl as needed.
- If the dip is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached. Serve with homemade corn chips!