Avocado Cumin Hummus

Ingredients

• 1 largeavocado, cut into 1.3 cm cubes
• 2 tbspcooked chickpeas
• 1 tbsptahini
• 1 tbsplemon juice, or to taste
• 1 clovegarlic
• 1/2 tspground cumin
• 1/2 tspsalt, or to taste
• 1 tbspextra virgin olive oil

Instructions

1. 1

   Blend the hummus

   Blend three-quarters of the cubed avocado with the chickpeas, tahini, lemon juice, garlic, ground cumin, salt and 1 tbsp olive oil until smooth.

2. 2

   Season and serve

   Taste and adjust the seasoning. Transfer the purée to a serving plate, arrange the remaining avocado on top, and, if using, sprinkle with toasted whole cumin seeds, black sesame seeds and chilli flakes. Drizzle with more olive oil.

What is avocado cumin hummus?

Hummus is a Middle Eastern dip traditionally made from chickpeas, tahini, lemon and garlic. This variation blends in avocado, while cumin brings a warm, earthy note.

A small amount of chickpeas keeps the familiar hummus character, and the reserved avocado gives the finished plate a fresh, chunky topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 148 calories, 3g protein, 9g carbs, 13g fat.

The avocado, tahini and olive oil provide most of the fat, while the chickpeas contribute some carbohydrate, fibre and protein. Serve a smaller scoop with plenty of crunchy vegetables or alongside a protein-rich main to make a more balanced plate.

Choosing the ingredients

Avocado: use one that yields gently when pressed, so it blends smoothly without tasting underripe. Keep the cut pieces covered until blending if you are preparing them ahead.

Tahini and lemon: stir the tahini before measuring if its oil has separated. The lemon is listed to taste, so begin with the stated amount and adjust after blending.

Getting a smooth blend

Blending: add three-quarters of the avocado with the other ingredients and process until the mixture is even. Stop to scrape down the sides if pieces cling to the blender or food processor.

Texture: this recipe has relatively little chickpea compared with many hummus recipes, so the avocado is central to its creamy consistency. If needed, pause and scrape rather than adding unlisted liquid.

Balancing the seasoning

Salt: taste the purée before serving, then add a little more only if it needs it. The amount of salt already listed is a starting point.

Cumin: ground cumin is blended through the dip, giving its flavour an even distribution. Optional toasted whole cumin seeds add a more pronounced aromatic finish.

Finishing and serving

Avocado topping: arrange the reserved cubes over the purée just before serving, so they remain distinct rather than being crushed into the dip.

Accompaniments: serve with carrot sticks, cucumber, radishes or warm flatbread. The fresh crunch of vegetables works well alongside the soft, rich dip.

Make it ahead

Timing: the method has no cooking stage, so the dip can be blended shortly before serving. Allow a little time to taste and adjust the lemon and salt.

Presentation: add the reserved avocado and any optional seeds or chilli at the end. A final drizzle of olive oil gives the surface a glossy finish.

Recipe notes & tips

• Use a ripe avocado that is creamy but not bruised.
• Blend until smooth before deciding whether the seasoning needs changing.
• Taste the lemon and salt after blending, as their flavour can seem different once combined.
• Reserve the avocado topping until just before serving.
• Toast optional whole cumin seeds briefly in a dry pan and let them cool before sprinkling.

Variations

• Add chilli: blend in a little chilli for a spicier dip.
• Use lime: replace the lemon juice with lime juice for a sharper citrus note.
• Add herbs: scatter chopped coriander over the finished plate.
• Change the seeds: use toasted sesame seeds as a topping if black sesame is unavailable.
• Make it chunkier: mash the blended dip lightly and fold in a few extra avocado cubes.

Common mistakes to avoid

• Using underripe avocado: choose fruit that yields gently when pressed for a smoother result.
• Blending all the avocado: reserve one-quarter for the topping so the finished dip has contrasting texture.
• Skipping the taste check: adjust lemon and salt after blending, not just before.
• Over-blending the garnish: add the reserved cubes after blending so they keep their shape.
• Adding extra liquid too soon: scrape down the blender and blend again before changing the listed ingredients.

How to store

Store the dip in an airtight container in the fridge and eat it within 1 day for the best colour and texture. Press film or a reusable cover directly against the surface to limit browning; serve chilled rather than reheating.

Frequently asked questions