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Avocado Bean Dip

Julie Andrews
No, this is not your usual hummus. I repeat, this is not your usual hummus. But it is whipped with avocado and basil and is oh, so good.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Appetizer


  • 1 15 oz. can chickpeas, drained
  • 3 ripe avocados pitted and peeled
  • ½ cup fresh basil oregano and/or thyme + more for garnish
  • Zest and juice of 1 medium lemon
  • 2-3 cloves garlic peeled
  • ½ tsp. coarse salt + more to taste
  • ¼ tsp. ground black pepper
  • ? cup olive oil + more for garnish
  • Pinch red pepper flakes for garnish
  • Bagel chips pita, crackers or crudités, for serving


  • Place chickpeas, avocados, herbs, lemon, garlic salt, pepper and olive oil in the bowl of a food processor. Puree until very smooth and fluffy, scraping the sides down with a spatula as needed. Taste and adjust seasoning, if necessary.
  • Serve the avocado dip with an extra drizzle of olive oil and a pinch of red pepper flakes. Garnish with herbs, if desired. Serve with bagel chips, pita, crackers or crudités.


*Store dip in an airtight container in the refrigerator for up to 3 days.