A classic salad dressing goes for a dip with a creamy and refreshing recipe for Green Goddess Avocado Hummus. It’s a super-smooth, dreamy snack that’s ready in just 15 minutes.
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What do you get when you cross a bowl of guacamole with a garden full of fresh herbs? Creamy, citrusy, garlicky Green Goddess Avocado Hummus!
This latest spin on traditional hummus gets extra oomph not only courtesy of an avocado but also four types of fresh herbs: parsley, cilantro, tarragon and chives.
Toss in some garlic, a hearty squeeze of fresh lemon juice and we have the makings of a healthy dip or toast topper that’s guaranteed to give avocado toast a run for its money.
While it may be laborious, the real secret to super-smooth hummus is removing the skins from the chickpeas. Yes, every single chickpea. The skins are rough in texture and don’t blend seamlessly into the hummus, so by kicking them to the curb, you’re ensuring a silky purée perfect for dipping or spreading.
For more twists on hummus, check out my Creamy Edamame and Pea Hummus and Bacon Scallion Hummus.
Why You’ll Love This Recipe
- Ready in 15 minutes.
- Versatile (a great snack, dip or spread).
- Make-ahead.
- Packed with healthy fats and protein.
- Chickpeas: You’ll want to drain your chickpeas and thoroughly rinse them until any foaming subsides. This can take about 30 seconds. (I find a colander or fine-mesh strainer works best for this task!) After rinsing, use your index finger and thumb to pop the skin off of each chickpea.
- Tahini: Tahini is a sesame seed paste. It’s nutty and delicious. If you’re just opening a jar, make sure to stir it thoroughly to incorporate the oil before using.
- Garlic: Peel and roughly chop 4 garlic cloves for this recipe. No need to mince them! The food processor will do the rest of the work.
- Lemon juice: I add lemon juice to hummus 99% of the time because it adds a lot of flavor. The lemon will also prevent the avocado in the hummus from browning. Usually, half of a lemon contains about 2 to 3 tablespoons of juice, though every citrus is different.
- Parsley, cilantro, tarragon and chives: This is my go-to combination of herbs when making green goddess anything (be it this easy avocado hummus recipe or dressing). Don’t skip the tarragon (it has a distinct herby flavor), though you could swap out one of the other herbs for dill.
- Avocado: You’ll want one ripe avocado for this recipe. I recommend halving it, removing the pit, then using a spoon to scoop out the avocado flesh.
- Extra virgin olive oil: Since you’ll just be drizzling olive oil on top, don’t be afraid to use the good (read: pricier!) stuff. My go-to brand is Kosterina.
See the recipe card for full information on ingredients and quantities.
- Add the ingredients to the food processor. To the bowl of a food processor fitted with an S-blade, add all of the ingredients (the chickpeas through the avocado), plus 1 teaspoon of kosher salt and ½ teaspoon of pepper. If you’re using table or fine sea salt, use ½ teaspoon instead.
- Pureé. Turn the food processor on and pureé until everything is smooth. This may take a minute or two. If there are unmixed ingredients around the sides of the bowl, use a spatula to scrape them down, then process some more.
Pro Tip: For creamier hummus, add water or olive oil a tablespoon at a time until you get the consistency you want. Slowly stream the water or oil in through the chute while the food processor is running.
- Serve the hummus. Transfer the green hummus to a bowl, drizzle with extra virgin olive oil and top with salt and pepper. I recommend flakey salt here, which adds a pleasant crunch.
- If you have a blender with a tamper, you can use that to make the hummus (it will help to push ingredients down into the blender’s blades). Otherwise, stick with a food processor.
- Yes, I know it’s annoying to have to remove every single chickpea skin, but it’ll be worth it when you taste this creamy hummus. I recommend recruiting a friend or significant other for this task (it’s also a good one for kiddos!).
- I like to use a sharp pair of kitchen shears to finely cut chives (like you’ll need to for this recipe). It’s much easier than using a knife.
- Avocados shouldn’t be super soft to the touch (you want them soft, but still firm). Let your avocado ripen at room temperature, then store it in the fridge to prevent it from going bad.
When it comes time to dish it out, opt for a big ol’ bowl drizzled with olive oil and topped off with flakey sea salt and fresh black pepper. And don’t forget the crunchy toast or pita chips for dipping.
Feeling a bit more fancy? Whip up the food trend du jour with a plate of avocado hummus toast topped with greens, tomatoes and jammy eggs (a.k.a. soft-boiled eggs). The pairing of the creamy hummus, crunchy bread and barely-cooked yolks is hard to beat!
The hummus is also particularly good dolloped onto sheet pan nachos, served with falafel, or spread onto a sandwich (like this grilled cheese with caramelized balsamic onions).
The avocado hummus will keep in the fridge, stored in an airtight container, for about 3 days.
Frequently Asked Questions
Avocado turns brown because it oxidizes due to air exposure. Acid, like that in citrus juice, can help stall this. This is why lemon juice is a key ingredient in my avocado hummus recipe and also why I recommend storing it in an airtight container.
Yes, you can use either pre-cooked or canned chickpeas to make hummus. Using canned chickpeas is a convenient option as they are already cooked and ready to use. Simply drain and rinse the canned chickpeas before incorporating them into your hummus recipe. If you prefer to use pre-cooked chickpeas, ensure they are thoroughly cooked and soft before making your hummus. You may need to soak and cook dried chickpeas before using them in the recipe.
If your hummus is too thin, drain and rinse another can of chickpeas and add a ¼ cup or so of chickpeas to the food processor at a time until you reach your desired consistency. You can also try refrigerating your hummus before serving, as it will thicken a bit over time. If your hummus is too thick, add water or olive oil 1 tablespoon at a time, processing between each addition.
You can make avocado hummus in a high-powered blender, especially if it’s equipped with a tamper (a cylindrical stick that goes through the lid’s opening), which can be used to continually push ingredients down into the blender’s blades. However, I do recommend investing in a food processor. It’s a highly versatile kitchen appliance.
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Ingredients
- 1 (14.5-oz.) can chickpeas, drained, thoroughly rinsed and skins peeled
- 1/3 cup tahini
- 4 cloves garlic, roughly chopped
- 3 Tablespoons fresh lemon juice
- 1/2 cup parsley leaves
- 1/2 cup cilantro leaves
- ¼ cup tarragon leaves
- 2 Tablespoons chopped fresh chives
- 1 medium avocado, peeled and pitted
- Extra virgin olive oil, for garnishing
Instructions
- Add the chickpeas, tahini, garlic, lemon juice, parsley, cilantro, tarragon, chives, avocado, 1 teaspoon kosher salt and ½ teaspoon pepper to the bowl of a food processor.
- Pureé until smooth. (For a smother hummus, add 1 Tablespoon of cold water or extra virgin olive oil and continue puréeing until creamy.)
- Transfer the hummus to a serving bowl, drizzle it with extra virgin olive oil, and top it with salt and pepper.
Kelly’s Notes
- If you have a high-powered blender with a tamper, you can use that to make the hummus (it will help to push ingredients down into the blender’s blades). Otherwise, stick with a food processor.
- Yes, I know it’s annoying to have to remove every single chickpea skin, but it’ll be worth it when you taste this creamy hummus.
- I like to use a sharp pair of kitchen shears to finely cut chives (like you’ll need to for this recipe). It’s much easier than using a knife.
- Avocados shouldn’t be super soft to the touch (you want them soft, but still firm). Let your avocado ripen at room temperature, then store it in the fridge to prevent it from going bad.
- Storage: The hummus will last for up to a few days when stored in an airtight container in the fridge.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
how long would this last in the fridge?
Hi Karrie – The hummus will last for up to a few days when stored in an airtight container in the fridge.
Love that green!! My goodness, looks delicious.
Thanks for this appetizer.
You are so welcome, Carmin! Enjoy!
Really craving some avocado hummus toast right now!! :D
It’s SO good!