Ingredients
Hummus Base
- 1 15 oz can chickpeas, well drained
- 3 Tbsp. olive oil; extra virgin plus more for serving if desired
- 1 Tbsp. fresh lime juice
- 1 clove garlic, peeled
- 1 Tbsp. water
Avocado & Flavorings
- 1 medium ripe avocado, peeled and cut in cubes
- 1/2 – 1 whole fresh jalapeno, seeded and chopped (adjust based on spice preference)
- 3 Tbsp. plain Greek yogurt
- 1 Tbsp. fresh dill
- 1 tsp. onion powder
- 1/4 tsp. cumin
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Base: Pulse chickpeas, olive oil, lime juice, and garlic in a food processor until smooth, about 2 minutes. This creates the creamy foundation of the hummus.
- Add Remaining Ingredients: Add avocado cubes, jalapeno, Greek yogurt, fresh dill, onion powder, cumin, salt, pepper, and water to the food processor. Pulse until the mixture is smooth and creamy, about 1 to 2 minutes longer, adjusting seasoning as needed.
- Serve: Transfer the hummus to a serving bowl. Optionally, drizzle with additional olive oil and sprinkle with extra salt and pepper. Serve with pita chips or fresh sliced vegetables for dipping.
Notes
- Adjust the amount of jalapeno to control the heat level according to your preference.
- Use ripe avocado for the creamiest texture and best flavor.
- For a vegan option, substitute Greek yogurt with a plant-based yogurt alternative.
- Serve immediately or refrigerate in an airtight container for up to 2 days. Stir before serving.
- This hummus pairs well with pita bread, crackers, or fresh veggie sticks like carrots, cucumber, and bell peppers.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
