I’m sure most of you have tried -or heard about -hummus, a delicious vegetarian dip very common in the Mediterranean. Its main ingredients are chickpeas, Tahini (sesame seed paste), garlic and cumin seeds. It’s a frequent appetizer whenever I have friends around, and we love it!
However, when some of my guests told me they’d rather have something fresher I started thinking… I had just returned from my parents’ house and had brought some ripe avocados, so.. how about some green hummus? I reduced the amount of chickpeas, added avocados, more lemon and… tadaaaa..! a lighter and fresher hummus. Simply delicious!
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Green Hummus
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This green hummus combines the classic flavors of chickpeas and tahini with ripe avocados and lemon for a lighter, fresher twist on the traditional dip.
Ingredients
- 400g chickpeas, boiled
- 2 ripe avocados
- Juice of 1,5 lemons
- 1 tsp ground cumin seeds
- 3 cloves of garlic
- 1 tbsp Tahini (sesame seed paste)
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil
- 1 tsp sesame seeds for decoration
To dip:
- 1 stick of celery
- 2 carrots
- A packet of cream crackers
Instructions
- Wash and drain the boiled chickpeas thoroughly and add them to a food processor.
- Blend the chickpeas until they are smooth and creamy.
- Peel the avocados, discard the pits, and add the avocado flesh to the food processor.
- Add the lemon juice, ground cumin seeds, peeled garlic cloves, Tahini, salt, and extra virgin olive oil to the processor.
- Blend all the ingredients together until the mixture is smooth and well combined, scraping down the sides as necessary.
- Taste and adjust seasoning if needed, adding more salt or lemon juice to taste.
- Transfer the green hummus to a serving bowl and serve immediately, or chill in the refrigerator for a fresher taste.
Notes
- For a smoother texture, ensure the chickpeas are well-blended before adding other ingredients.
- Store any leftover hummus in an airtight container in the refrigerator for up to 3 days.
- Serve with pita bread, vegetable sticks, or as a spread in sandwiches.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 1
- Sodium: 200
- Fat: 10
- Carbohydrates: 20
- Fiber: 6
- Protein: 5
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- How to Make Hummus Without Tahini
- Parmesan Herb-Roasted Cauliflower and Marinara Dip
- Smokey Sweet Potato and Black Bean Tacos
- Stuffed Zucchini Boats
Frequently Asked Questions
What makes this hummus “green” compared to regular hummus?
The author reduced the usual amount of chickpeas and added 2 ripe avocados along with extra lemon juice, making the dip lighter, fresher, and genuinely green in color. The standard hummus base of chickpeas, tahini, garlic, cumin, and olive oil is all still here — the avocado just transforms the texture and flavor profile.
Will this hummus turn brown from the avocado?
The lemon juice in the recipe (from 1½ lemons) helps slow the browning of the avocado. The notes say it keeps in an airtight container in the refrigerator for up to 3 days — press a layer of plastic wrap directly onto the surface of the hummus before sealing to minimize browning.
