Avocado Hummus

Appetizers, Snacks

This avocado hummus is delicious. And I know I say that a lot, but I really rilly like this one. It’s a good one!

In other related news, why are avocados so expensive? I get that they’re delicious, buttery, fatty (in a healthy way!), pretty, and again, delicious.

No but really…

I like to consider myself a pretty good “ripe” fruit picker, but avocados sort of make me nervous, because sometimes they’re perfectly ripe, yet their exterior is still a little green. This is risky business. Because, I mean, what if I cut into it, thinking it’s ripe and then…it’s not. That’s a whole $2-$3 in the garbage. Stressful!

I sometimes put my pride on the side and I enlist the produce guy to help. He’s always knows what’s up. He picked the ones you see below. They were sort of unripe looking on the outside, slightly soft and totally perfect on the outside. He’s good!

This avocado hummus is exactly what it sounds like: avocado and hummus totally making out, getting married and making a child.

I went the traditional hummus route. There’s a good dose of garlic in this, lemon flavor for days and an awesome tahini flavor. The avocado flavor is subtle, yet totally apparent.

Can we also just discuss how delicious tahini is?! I want to put it in everything right now.

Avocado Hummus

Print this recipe!

2 garlic cloves
1 (15-ounce) can of garbanzo beans
1 lemon, zest and juice
2 tablespoon tahini
2 avocados
Olive Oil

1. Place garlic cloves, garbanzo beans, lemon zest and juice from the lemon and tahini in a food processor. Blend until smooth. Salt to taste.

2. Add two avocados and blend just until smooth. Salt to taste once more. Transfer to a bowl, pour a few tablespoons of olive oil on top, and sprinkle a few dashes of paprika. Serve with whatever you like, whether it be pita chips, warm slices of pita or crackers.

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  • Reply Katrina @ Warm Vanilla Sugar April 27, 2012 at 3:43 am

    I’ve been wanting to try avocado hummus for a while. Your description of this has me sold!

  • Reply danielle April 27, 2012 at 5:11 am

    At trader joes (if you live near one) you can buy a bag of 4 for less than $4. they are usually green but once ripe will keep in the fridge for about a week. totally affordable and rarely have I had a bad one. we use at least a bag a week. great for my 11monthold, guacamole, and this hummus!

  • Reply Sally @ Spontaneous Hausfrau April 27, 2012 at 5:26 am

    I’m thinking this has got to be so over-the-top creamy and wonderful that I’ll want to rub it all over my face. In a good way.

  • Reply Shawna @ CheekyChicFamily April 27, 2012 at 5:55 am

    Avocado was the first food I fed my little Jonah buddy and you would have thought I was feeding him poison. So I mixed it with a little salt and a little fresh-cracked black pepper (um, hello only the fanciest of fancy for my boy) and well, I don’t want to brag but I totally nailed it in the baby food department. I’m going to guess that in a few months he’s going to enjoy this tasty hummus.

  • Reply Vicky April 27, 2012 at 5:57 am

    Sounds delicious. I’ve never made hummus with avocados before – I’ll have to try it! On another note I know what you mean about the risk with avocados — I let one sit out for too long, cut into it and it had gone bad so I had to throw the whole thing away!

  • Reply Dana April 27, 2012 at 6:02 am

    Hmmmmm….. very interesting. I love the color. Does the avocado change the texture of the hummus a whole lot?

    • Adrianna
      Reply Adrianna April 27, 2012 at 2:51 pm

      It just makes it slightly more creamy.

  • Reply Margarita April 27, 2012 at 6:27 am

    I just need to get on and make this avocado hummus, these are two things I really like by themselves and what could be better than mixing both together. Avocados stress me out too because you can never tell what the inside looks like and yes freaking expensive too. I buy all the time and so far have been pretty lucky. If there’s a slight give when you push semi hard, then it’s good, or so I think.

  • Reply Mike @TheIronYou April 27, 2012 at 6:35 am

    Awesome!!!! I love how lately you have posted some great recipes using avocado (my fav food)…they’re home runs for me!

  • Reply gigi April 27, 2012 at 6:51 am

    ooo can’t wait to try this one such an interesting idea!

  • Reply Allyn April 27, 2012 at 6:54 am

    I always say that if I lived in Cali, I’d have an avocado tree. Because I’d love to eat them every day, but they’re stupidly expensive. Lame.
    This looks yummy!

  • Reply From Cupcakes, With Love April 27, 2012 at 7:26 am

    Oh dear. Avocado and Hummus…like my two favourite things mixed into one. I am definitely going to make this. That is one hot child, let me tell you haha!

  • Reply Lori @ RecipeGirl April 27, 2012 at 7:32 am

    This is a good one. I’m a good ripe avocado picker too 🙂

  • Reply Maggie @ A Bitchin' Kitchen April 27, 2012 at 7:44 am

    Yummmm! Two of my favorite dips combined! Now if I could just figure out a way to work french onion dip into this…too far?

    • Adrianna
      Reply Adrianna April 29, 2012 at 5:51 pm

      I don’t know how you would do that but would be seriously curious if you did!

    • Reply GrasshopperCraig January 25, 2014 at 11:28 pm

      I make an avocado onion dip:

      1 large avocado, or two small ones about 1 cup
      1 cup of nonfat Greek yogurt
      1 packet lipton onion soup mix

      Mash the avocado, stir in the yogurt and onion soup mix. Let sit an hour before serving.

      This is a very healthy alternative to the traditional sour cream alternative with comparable taste. The real challenge is chips. I use high fiber bean chips from Beanfields available from whole Foods and online from Amazon.

  • Reply Antionette @ Diva Dishes April 27, 2012 at 8:51 am

    I literally went through the same thing when I bought an avocado yesterday. I haven’t cut it yet out of fear of un-ripe-ness. But this recipe definitely makes me want to!

  • Reply Maggie April 27, 2012 at 9:07 am

    The avocado thing totally stresses me out too. I get antsy and think its ready and then cut into it and it won’t mash because it’s not ripe and you end up with cubey unripe avocado chunks.. annoying.

    this recipe has so many yummy ingredients, can’t wait to try it! food processor recipes are my favorite because they are always the easiest to clean up.

  • Reply Tanya April 27, 2012 at 9:17 am

    Made this was very good my kids loved it!
    Second time I made it with Sesame oil because I was out tahini.

  • Reply Maureen April 27, 2012 at 9:19 am

    I am seriously making this recipe this weekend! I have all the ingredients at home! 🙂

  • Reply Marie April 27, 2012 at 10:08 am

    mmm! love anything avocado. This looks great! 🙂


  • Reply channingosity April 27, 2012 at 10:36 am

    drool fest! give me a bowl of this, a big spoon and bravo tv. heaven. happy weekend!!

  • Reply Miss K April 27, 2012 at 10:48 am

    Appetizing post!

  • Reply Liza in Ann Arbor April 27, 2012 at 10:53 am

    I opened this post and said “oh yes!”. What an excellent idea. I’m surprised I have not seen this combo before because it seems so obvious (in a good way, I mean). I’ll def be trying this one sooner rather than later.

  • Reply Elizabeth April 27, 2012 at 11:05 am

    Avocados are one of my favorite foods!

  • Reply Melissa // thefauxmartha April 27, 2012 at 11:06 am

    Liking that pale green color.

  • Reply Chung-Ah | Damn Delicious April 27, 2012 at 11:53 am

    How innovative! I have 2 very ripe avocados in my fruit bowl so once I get a can of garbanzo beans, I should be set!

  • Reply NicoleD April 27, 2012 at 12:04 pm

    Oh yes! It’s just so pretty. I read recently to look for avocados that have the darkest exterior for the ripest avocados and it seems to be working for me 🙂 Getting the produce expert’s help is a good way to go, for sure!

  • Reply Nicole {Sweet Peony} April 27, 2012 at 12:27 pm

    Hello gorg! I break out in hives when I have to pick out avocados. Seriously. The thought of cutting open a supposed “ripe” one & finding it hideously brown drives me cray-cray. I should enlist produce guy’s help more often. They always know what’s up. Totes trying this soon… it looks amazing!

  • Reply Carissa April 27, 2012 at 12:33 pm

    Mmmmm this looks delicious! I’ve always had the same question about why avocados are so expensive! I just bought 8 yesterday because they were bagged with 4 for $3.49. Less than $1 per avocado? Yes please!!!

  • Reply Kevin Lin April 27, 2012 at 1:25 pm

    it’s guacamole, pesto, and hummus all mixed together………….awesomeness!!!!!!!!!!!!!!!!!!!!!!!!!

  • Reply Erin April 27, 2012 at 2:01 pm

    I want this right now

  • Reply Brick House April 27, 2012 at 2:50 pm

    Made this today. Yummy, but I like hummus a lot to begin with. This made a small vat. Mine was 1152 calories and filled an old Cool Whip tub (a.k.a. mom’s tupperware).

  • Reply lynn @ the actor's diet April 27, 2012 at 4:41 pm

    um…yummus. i also make a edamame version of hummus:


    • Adrianna
      Reply Adrianna April 29, 2012 at 5:52 pm

      That looks super delicious. I dig it.

  • Reply Mimi Avocado April 27, 2012 at 8:12 pm

    We grow avocados on our family farm. Over the years we’ve heard people say that it’s hard to pick a good avocado and to know when it is perfectly ripe. We don’t have that trouble because we know when we picked the avocado and which part of the season we’re in. Early in the season it takes longer because the oil content is lower. Later in the season they ripen faster and are more buttery when they’re ready. For people who eat avocados all the time and want consistently perfect avocados, we offer monthly subscriptions and gift boxes. It’s great to know your farmer, get local avocados (for the US that’s California!) and never worry that your money will be wasted. (We guarantee the quality.) Thanks for the great recipe! We’ll be sharing a link to your post on our Facebook page today!

  • Reply Nicole April 28, 2012 at 12:55 am

    I will never, ever fathom why avocados are so expensive WHEN THEY COME FROM CALIFORNIA. You’d figure something locally grown would be cheaper since it doesn’t have to travel so far…looking forward to making this for future summer gatherings. 🙂

    • Reply Mellisa July 22, 2012 at 11:22 pm

      High water prices in CA and avocados suck up lots and lots of water 🙂 Apparently avocados that will be sold also have to be inspected by the Avocado Commission (or something like that) to show they meet certain standards so I think there are more levels of bureaucracy that many other crops.

  • Reply Foodloveandhappiness April 28, 2012 at 8:36 am

    Great recipe, I´m going to try it sometime!

    x Danielle

  • Reply Rachel April 28, 2012 at 9:10 am

    Yummy recipe, I’ll have to try it sometime. If you like tihini, mix some paste with minced garlic, parsley, a little lemon juice and water. Use it as a sauce or dip veggies into it, it’s a great snack. I live in israel and they have it everywhere here

    • Adrianna
      Reply Adrianna April 28, 2012 at 2:35 pm

      Oh that sounds awesome

      • Reply Rachel April 29, 2012 at 5:17 am

        It is, also avocados are ~$3/kilo over here 🙂

  • Reply Sarah April 28, 2012 at 9:47 am

    yum! A little bit of hummus goes a long way for me… any idea how long this keeps in the fridge before it turns brown and gross?

    • Adrianna
      Reply Adrianna April 28, 2012 at 2:34 pm

      This should be served/eaten immediately. It’ll turn brown after a few hours.

  • Reply Villy @ For the love of Feeding April 28, 2012 at 3:52 pm

    I know that if you keep an avocado stone in the guacamole it prevents it from getting brown. I wonder if it works in this case as well.. But probably wouldn’t last long 🙂

    • Adrianna
      Reply Adrianna April 29, 2012 at 5:52 pm

      Oh that might work. I can’t see why it wouldn’t.

    • Reply Goober December 27, 2013 at 7:24 am

      Putting a stone in the guacamole will not keep it from turning brown (except where it physically blocks air from oxidizing the surface). The best way to prevent oxygen intrusion — which causes the browning — is to press plastic wrap down into the surface of the guacamole so air cannot get to it.

      • Reply GrasshopperCraig January 24, 2014 at 8:58 pm

        Inexplicably, I have heard that keeping the avacado seed in freshly prepared guac does seem to slow the browning of the oxidation process. I store my guac in the smallest possible sealed Tupperware to keep out oxygen but adding a layer of plastic wrap touching the guac is an excellent suggestion I intend to use.

  • Reply Emily April 28, 2012 at 8:02 pm

    Two of my all time faves combined? Sign me up.

  • Reply Jenna A. April 29, 2012 at 7:30 pm

    Maybe a dumb question- do you have to eat this all in one sitting or will it keep for a couple days in the fridge because of the lemon? 🙂

    • Adrianna
      Reply Adrianna April 30, 2012 at 12:07 am

      I thought that the lemon would deter it from turning brown, but unfortunately that’s not the case. This should be eaten right away.

  • Reply Michelle April 29, 2012 at 9:13 pm


  • Reply Kristen @ The Endless Meal.com April 29, 2012 at 9:41 pm

    What a great idea! Was going to make a pesto hummus tomorrow but I have a couple ripe avocados on my counter so I might try this instead. Thanks for sharing the recipe 🙂

  • Reply Connie April 30, 2012 at 12:50 am

    I think I’m the only vegetarian alive who doesn’t like hummus. I hate the grainy texture. 🙁

    • Reply Oona May 2, 2012 at 2:37 pm

      Grainy hummus you tried was probably made from garbanzos that were not cooked enough..they really need to be super soft so they are creamy when mashed and that can mean another hour on the stove or in the pressure cooker…Also garbanzos have a skin on them…a real pain to remove, but if removed once mashed the texture improves greatly….hope you can try it sometime!!!

  • Reply Olivia H April 30, 2012 at 8:24 am

    Did you see that this recipe was featured on NYTimes Diner’s Journal “What We’re Reading”? idk maybe you already knew or maybe that’s not really an exciting thing for you but you are!!

    • Adrianna
      Reply Adrianna April 30, 2012 at 10:03 am

      Oh I had no idea. So very cool! Thank you for telling me.

  • Reply DessertForTwo April 30, 2012 at 8:41 am

    This looks delicious!

    I find that the key to not buying bad avocados is to have a good vendor. For some reason, anytime I buy avocados at a certain store (even if they feel perfect in my hand), they are always bad. And they are almost always from Chile. Californian & Mexican avocados are the way to go!

  • Reply erin @ yummy supper April 30, 2012 at 8:44 am

    Adrianna, I never would have put avocado and hummus together by why not. I think their make out session looks damned good!
    Do you know that avocados are my weakness? I try hard to eat seasonally, but avocados are the exception – I buy them every time I go to the market. They are just TOO good to pass up.
    Have a great week,

  • Reply EbyKat April 30, 2012 at 8:57 am

    Am I the only one squeezing my avocados to be sure they’re ripe?

  • Reply Tipper April 30, 2012 at 1:51 pm

    Minneapolis-based Holy Land makes crazy good guacamole hummus

    My avocado-picking trick is to pull off the stem. If it’s green underneath and just slightly soft, you have a winner.

  • Reply Colorado Injury Attorneys April 30, 2012 at 4:32 pm

    Avocado AND hummus? Er, YES PLEASE! Mmmm.

  • Reply Kristi @ My San Francisco Kitchen April 30, 2012 at 9:41 pm

    MMM I LOVE avocados and hummus, this sounds like such a perfect combination!! I can’t wait to try to make this and have it with some blue corn tortilla chips yum yum yum

  • Reply Avocado Hummus | FRANCESCO DI FUSCO April 30, 2012 at 11:23 pm

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  • Reply Colorado Springs Roofer May 1, 2012 at 9:38 am

    This looks pretty amazing. I have always wanted to make my own hummus, and I figured it would be a difficult task ,however, I’ve found so many different recipes online for all kinds of different hummus in all kinds of flavors! I can’t wait to try this one, because guacamole is my second favorite dip of choice. I guess with this recipe I can have both 😀 thanks for sharing!

  • Reply Carlene @ Carlene's Figments May 1, 2012 at 9:55 am

    I like the addition of the paprika! I like to top ours with cilantro too.

  • Reply charlene May 1, 2012 at 11:11 am

    In case it’s helpful, here’s how I choose and handle avocados. Most important, at the produce stand, only choose avocados that still have the tiny stem on. BUT then flick the stem off. Is it bright green in the stem area? Great. If not, choose another because most likely it has started to go bad (even if the avocado is hard and unripe). Second, never put it in a refrigerator. Third, use when slightly soft and pliable when you gently press on it. Fourth, to speed up ripening, put in a brown paper bag with a banana (or by itself if you don’t have a banana). When it will be ready depends on how ripe it was before you put it in. If nearly ripe, a half day is generally enough. If hard as a rock, a full 24 hours might be needed.

  • Reply cookthegood May 1, 2012 at 12:09 pm

    Well the presence of Avocados makes this dish very beneficent to health since Avocados are found very helpful in prevention of prostate and breast cancer

  • Reply Tv Food and Drink May 2, 2012 at 2:40 pm

    I love how you presented this recipe. I love even more that I just picked up tahini at the store this morning. I’ll have to go back for some avocados, but I will be trying this very very soon. Thanks for sharing – Gary

  • Reply gina May 3, 2012 at 2:41 pm

    oh my goodness!! tow of my favorite things in the whole world. question does it keep, how long and does the avocado turn brown!! I am making this today!!
    thank you so much!

    • Adrianna
      Reply Adrianna May 3, 2012 at 3:10 pm

      It should be served right away. It browns within a few hours.

      • Reply Deborah May 4, 2012 at 4:00 pm

        I find that I can keep guacamole for a couple of days if I put it in a ziplock bag and get all of the air out. Should work for this two. I’m gonna give it a try.

  • Reply Shelley May 4, 2012 at 8:29 am

    I am planning on making this tomorrow for a Kentucky Derby party. There will be ~30 people, and several of us are bringing apps. for everyone to snack on. About how much does this recipe make? Do you think I should double it?
    Thanks so much! 🙂

    • Adrianna
      Reply Adrianna May 4, 2012 at 11:00 am

      This recipe makes about 2 cups of avocado hummus. I think maybe you should double it? Also, make it and serve immediately–this hummus does get brown the same way guacamole does.

      • Reply Shelley May 4, 2012 at 12:54 pm

        Thank you!!

  • Reply Maggie May 4, 2012 at 12:28 pm

    I read that avocado is great home remedy for numerous health problems. This make your recipe even more beneficial.

    Keep up the good work 🙂

  • Reply Helen May 7, 2012 at 1:50 am

    thanks for the recipe I gave it a go http://helensarahvaughan.blogspot.co.uk/2012/05/avocado-houmous.html

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  • Reply quiescentmind May 8, 2012 at 12:11 pm

    I love the avocado hummus recipe.

  • Reply Amie May 12, 2012 at 2:09 pm

    I have never used tahini before, but would love to try this recipe, so I just picked some up. Does anyone know whether tahini should be refridgerated after I open the container? How long does it keep? Thanks!

    • Adrianna
      Reply Adrianna May 12, 2012 at 4:38 pm

      You should look on the back of the package–it should say it. I keep mine in the fridge. 🙂

      • Reply Amie May 15, 2012 at 7:57 am

        I did check the package, it didn’t say. I’ll keep it in the fridge if that works well, just didn’t know if it got too solid to manage that way…

  • Reply Jonathan May 17, 2012 at 4:53 pm

    What a great idea!!! Looks so delicious! I can’t wait to try this. Hummus is my all time favorite snack, and combine it with avocado?!?! So good!!!

    • Reply johnny April 22, 2013 at 9:27 am

      we have same name

  • Reply Amanda May 18, 2012 at 5:56 am

    Your blog is AMAZING! I try to check in every day to see if you’ve posted anything new. The writing is brilliant and your recipes are genius! Thanks so much for sharing and all of your hard work- it’s much appreciated!!!

  • Reply koaorpa May 21, 2012 at 9:41 am

    Avocado Hummus Very nice post. I just stumbled upon your blog and wanted to say that I have truly enjoyed surfing around your blog posts. After all I will be subscribing to your rss feed and I hope you write again soon!

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  • Reply Emma July 2, 2012 at 5:24 am

    Mmmm, this was soooo good! I made it without the garlic (cause, don’t hurt me, I HATE garlic) and without the tahinni (because I couldn’t justify the expense). I added a big spoonful of paprika, a shake of black pepper, and generous pinch of salt. Delicious, and hit the spot in this land of no hummus.

  • Reply watson July 10, 2012 at 5:01 pm

    so, if you cut open an avocado and it’s not quite ripe you THROW IT AWAY? instead of wrapping it tightly to keep it from browning and giving it a couple more days? or maybe making this: http://thekitchenismyplayground.blogspot.com/2012/02/baked-eggvocado.html


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  • Reply Claire September 16, 2012 at 2:50 am

    mmmm i prefer this over chip dip

  • Reply Hilary December 2, 2012 at 8:22 pm

    i just made this, it was soo yummy!
    I didn’t add any tahini, just because my avocado was so big and i thought it didn’t need the extra fat, it was super yummy and creamy. I ate it with lil’ carrots.


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  • Reply Tom Schaffer January 17, 2013 at 10:41 am

    great recipe. made two pots of this this week. 🙂 thanks!

  • Reply Blythe @ Desperate Craftwives January 17, 2013 at 11:57 am

    Holy Guacamole this looks good! Totally pinning this ASAP!

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  • Reply johnny April 22, 2013 at 9:25 am


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    I made this hummus today. Only had one avocado…but it came out beautifully and so delicious. Seriously a decadent hummus. Luv it!!

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  • Reply Heidi December 1, 2013 at 3:34 pm

    Never grab a bad avocado again!


  • Reply S Olah October 22, 2014 at 8:25 am

    A tip about avacados. They are actually the easiest to pick out, cantelope is what stumps me. It depends on what you want to use them for so if it is for Hummas or Guacamole then they need to be very soft to the touch. The color is usually very dark the riper it is. If you want to use them in salads, sandwiches or just eat by themselves then you want them harder to the touch. Only if it’s rock hard are they probably not ripe enough to use at all.

    Hope this helps.

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  • Reply Puneet June 9, 2015 at 1:34 am

    Made this today and it has come out really well. I halved the recipe and increased the lemon juice to make it a bit more tangy. Very easy to prepare. Just pulse everything together for a min or 2.

  • Reply melinda July 11, 2015 at 12:14 pm

    so for those that have made this and know the flavor what would be your opinion of adding some roasted read peppers ??

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