Side dishes
Comments 4

Avocado Hummus – And An Idea for The Next Sunday Brunch

I had never made hummus myself before. And now when I did, I had to do a different version of course, with avocado!

Hummus is not something that I eat or serve frequently anyways, only from a big party to another one maybe. But this one with avocado tastes so good that I think I will start being a regular hummus person.

The original recipe is from “Cooking Classy”. In the original recipe there is coriander too, but since I absolutely despise coriander, I did not use it. You can add some of course if you like, but actually, DON’T! IT’S HORRIBLE!!!

Anyways, since I had the tiniest food processor ever, I had to do the whole thing in batches. If you have a bigger, at least normal size food processor, you can just add all in it and get it done faster. Actually making this hummus made me realise that my food processor was too small now for me, so the next day I ordered a normal size version online!

In this recipe I also have a suggestion for you, for a little weekend breakfast with avocado hummus: warm some pita bread, spread avocado hummus on it, add poached egg(s), garnish with fresh basil leaves, chives, red pepper flakes and crushed hazelnuts. It just becomes food to die for!!



400 gr. chickpeas (cooked), well drained
2 medium ripe avocados
3 tbsp / 45 ml olive oil
1.5 tbsp / 22.5 ml tahini
3 tbsp / 45 ml fresh lime juice
1 garlic clove
salt and pepper to taste
1/8 tsp / 0.4 ml cumin

To serve – optional:
Olive oil
Red pepper flakes


1. Put chickpeas, olive oil, tahini and fresh lime juice in the food processor and process it until smooth.




2. Add garlic and process more.

3. Process avocados (in the same processor as the chickpeas or in a second batch, if you have a very small gadget), together with cumin, black pepper and salt. I just put the chickpea mixture to another bowl and put the avocados in the same food processor; you don’t have to wash it unless you put something outrageous in the middle of the process!





4. (If you had to make it in a few batches) combine the pieces together. Otherwise just process all the ingredients as a smooth paste. While serving, optionally, drizzly some olive oil and put some red pepper flakes (or just serve plain).





  1. Anonymous says

    <3 <3 <3 yummmmmyyyyyliciouuusssss…great work!

    how do you make pouched eggs btw?

  2. Pingback: Gluten Free Thursday: Pomegranate Hummus And An Open Sandwich Idea | My Dear Kitchen in Helsinki

  3. Pingback: Gluten Free Thursday – A Mezze Plate: Coconut Flatbread, Quinoa Tabbouleh, Avocado Tzatziki and Basic Hummus | My Dear Kitchen in Helsinki

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