This mild avocado hummus dip is made without any oil, and it has a fabulous bright summery flavour. This recipe needs just 8 ingredients and is flavoured with fresh ginger and cilantro. It's part of my hummus series on WHE – see all my vegan hummus recipes.

For some more vegetable forward dip recipes, try my roasted carrot hummus, herb-packed green goddess dip, and easy butternut squash dip!

Light green hummus dip topped with cilantro, top down view.
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Avocado hummus ingredients with labels.

Ingredient Notes and Substitutions

  • Chickpeas: use canned or cooked chickpeas, making sure to rinse canned ones well. See how to cook beans in the oven.
  • Tahini: to keep the green colour of the hummus, I recommend using a light tahini for this recipe, and even white if you have it.
  • Ginger: fresh ginger is a main flavour note in this recipe. If you don't like it, you can omit.

How to Make Avocado Hummus

Hummus steps 1 and 2, all ingredients in a food processor before and after mixing.

Step 1: add all of the ingredients to a food processor.

Step 2: mix on high speed until very smooth, adding water if needed to thin.

Top Tips

  • Add water if needed: since this is an oil-free hummus, you will probably need a splash of water to thin it out. Add it to your preference.
  • Season to taste: this is especially important here as canned and cooked chickpeas will have varying levels of saltiness. Taste the hummus and adjust the seasoning to your preference.
  • Use a good ripe avocado: an under-ripe one will make for a slightly astringent hummus, and it won't be as smooth and creamy as with a ripe fruit.

How to Store

Storage: keep in a sealed container in the fridge for up to 3 days.

Freezing: while it's usually fine to freeze hummus, I don't recommend freezing and thawing avocado hummus. It discolours and the taste goes a little weird after freezing.


How do I store ripe avocados?

Once ripe, avocados can be kept in the fridge. They'll stay at a perfect level of ripeness for 4-5 days in the fridge, so it's the ideal way to store them if you have a few and can't use them right away.

What can I use instead of tahini in hummus?

You can use other mild nut and seed butters, like cashew butter. See this full post on tahini substitutes for several suggestions.

Why is my homemade hummus bitter?

If your hummus is turning out bitter, it's probably because the tahini you're using is bitter. The lighter coloured types will be milder in flavour.

If you make this Avocado Hummus or any other vegan dips on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Light green hummus dip topped with cilantro, top down view.
Print Recipe
5 from 1 vote

Avocado Hummus

Mild avocado hummus dip, made without any oil! This hummus needs just 8 ingredients and is flavoured with fresh ginger and cilantro.
Prep Time5 minutes
Total Time5 minutes
Servings: 6


  • Measuring cups and spoons
  • Food processor or blender


  • ½ large avocado ripe
  • ¼ Cup Chopped Cilantro
  • ¼ Cup Tahini
  • 3 Cloves Garlic
  • 3 tablespoons Lemon Juice
  • 1 ½ Cups Cooked Chickpeas or a 15-oz. an, drained and rinsed
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon sea salt to taste
  • Water to thin


  • Add all of the ingredients but water to a food processor. Mix on high speed until very smooth, adding a splash of water to thin if needed.
    ½ large avocado, ¼ Cup Chopped Cilantro, ¼ Cup Tahini, 3 Cloves Garlic, 3 tablespoons Lemon Juice, 1 ½ Cups Cooked Chickpeas, 1 teaspoon grated fresh ginger, ½ teaspoon sea salt, Water to thin
  • Taste and adjust the seasoning to your taste. Avocado hummus is best served immediately to prevent discolouration, but can be stored in the fridge for 1-2 days.


Serving: 1g | Calories: 248kcal

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