Avocado Houmous

Avocado Houmous Recipe

A very quick and easy houmous to blend together. Combining the avocado and chickpeas resulted in my non-houmous eating son dipping and enjoying this combination. My daughter said it reminded her a little of guacamole. We enjoyed with crisps as a nibble before a BBQ and with our meal spread over pitta bread.

I did boil the chickpeas to soften them and make a slightly smoother sauce, but you can skip this step.

It is so much more economical to make your own houmous so if you haven’t tried to whizz a batch or haven’t done it in a while, give this recipe a try.

Avocado Houmous Recipe
Preparation time
Cooking time
Total time
A mild and creamy houmous flavoured with a hint of cumin.
Recipe type: Starters
Cuisine: Middle Eastern
Servings: 6
  • 1 tablespoon cumin seeds, toasted and ground to a powder
  • 1 tin chickpeas
  • 1 avocado, retain the skins for garnish
  • 1 tablespoon tahini paste
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Optional ½ teaspoon crushed chilli as garnish
  1. Tip the chickpeas and the liquid from the tin into a pot and boil the chickpeas for 20 minutes until there is only 4 tablespoons of chickpea water left. You can skip this step if you want an even chunkier houmous.
  2. In a blender add all the ingredients, blend until smooth, cool and refrigerate.
  3. Spoon into a container or into the reserved skins.
  4. Enjoy as a dip, in a sandwich or with crudités.

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