Avocado Hummus

Avocado hummus


1. White chick peas / white chana / vella kadala – 1.5 cups, cooked

    Avocado – 1 medium-large

    Garlic – 2 small cloves

    Lemon juice – 1 – 1.5 tbsp

    Salt – To taste

    Extra-virgin olive oil – 3 tbsp

2. Coarse-ground pepper – 1/4 tsp

3. Parsley – 1 tbsp, finely chopped


1. Soak the chickpeas overnight in water.  Cook till it is soft and done. Drain and reserve the water in which it is cooked.

2. In a food processor or in the large jar of a mixie, blend  the chickpeas, avocado, garlic, lemon juice, salt and around 1/2 cup of the reserved liquid.  Process until smooth, scraping the sides in between. You can add some reserved water if it is very thick. Drizzle in the olive oil and process until smooth. Transfer to a serving dish, add pepper powder, drizzle with additional olive oil, sprinkle chopped parsley and little red pepper flakes. This yields around 1.5 cups.  Serve with raw vegetables, pita bread chips or tortilla chips.

Avocado hummus

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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