Herby Avocado Hummus


In April, we outlawed hummus recipes from Small Kitchen College. I’m enamored of the healthful bean dip, but enough is enough. Our team of crack college writers seemed to eat pints of hummus daily, and to compensate for the repetition, they invented hummus in a million and one forms, from spicy green lentil hummus to hummus served hot. Naturally, college students and twenty somethings looking for healthful, cheap meals and snacks will turn to hummus on the rare occasions we tire of peanut butter. But over there, we had to move on.

Here on Big Girls, Small Kitchen, the hummus embargo does not apply. Lucky me! I make hummus from scratch as often as I can. Still, as much as I adore the classic, rich with tahini and olive oil, I can’t avoid experimenting–just like the collegiate cooks.

Sometimes that experimenting includes such far-fetched, totally un-hummus-y flavors as mint and lime.

You see, as I played with flavors for today’s dip, I thought about how far we stretch the term hummus, perhaps because of its lovabililty and versatility. Everyone’s heard of edamame  hummus by now, right? And if you add mint and cilantro and even half a serrano god forbid, if you go so far as to toss an avocado into the Cuisinart mini prep and make a crazy chimichurri-meets-avocado-meets-pureed chickpeas, then you may not suit the purists among you who were hoping to taste tahini. But you will strike a chord with the adventurists, the ones who say, “bring on the edamame hummus.” You’ll have created something light, delicious, and different. The freshness of the herbs, especially mint, deftly carries all-season hummus into the summer months. The taste is embargo-defying, if you will.

Are you obsessed with hummus? Is it a snack to you, or a hot-weather dinner unto itself?


Herby Avocado Hummus
Prep time: 
Total time: 
Serves: 2 cups
This also works well as a protein-rich sandwich spread. I loaded slices of rosemary bread with a thick coating of Herby Avocado Hummus, sliced cukes and radishes, sharp cheddar, and honey mustard.
  • 1 large clove garlic
  • ½ serrano chile, (seeds and all) roughly chopped
  • ¾ teaspoon salt
  • 2 cups roughly chopped cilantro leaves (it's fine if some stems are still attached)
  • about ½ cup mint leaves
  • ¼ cup plus 2 tablespoons olive oil
  • Juice of 2 limes
  • pinch cumin
  • ½ teaspoon coriander
  • One 14-ounce can chickpeas, rinsed and drained
  • ½ of an avocado
  • Extra herbs for garnish
  • Bagel or pita chips, or baby carrots, for dipping
  1. Combine the garlic, serrano, and ¼ teaspoon salt in a small food processor or blender and pulse until finely chopped. Add the cilantro and mint, pulsing to turn them into a paste. Now pour in ¼ cup olive oil, one lime's worth of juice, and the cumin and coriander and process until they turn into a sauce, adding a tablespoon of water if necessary to make the sauce smooth. Scoop out ¼ cup of the chimmichurri-like paste and reserve for drizzling.
  2. Put the chickpeas and avocado into the food processor with the remaining herb sauce. Pulse until it turns into a hummus-like consistency, adding the remaining 2 tablespoons of olive oil as you go. Add the remaining ½ teaspoon salt. Squeeze in another half lime's worth of juice - or a whole lime if you like more tang. Taste, and add more lime/olive oil/salt to taste.
  3. Garnish with a generous drizzle of the reserved sauce and a couple of mint or cilantro leaves. Serve with your favorite dippers: chips, carrots, cucumbers, or pita triangles.
  4. The finished dip will keep for several days in the fridge. Any leftover herb paste will keep for a few days as well and makes an excellent marinade for chicken!

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Posted in: Easy!
  • http://www.asweetroad.com/ jaime @ sweet road

    So many great ingredients… cilantro, avocado, lime, chickpea… there’s no way this isn’t amazing!

    • http://www.biggirlssmallkitchen.com/ BGSK

      You’re right: I literally put in everything I craved! 

  • Sarah

    Looks amazing. I am definitely going to make it this weekend :)

    • http://www.biggirlssmallkitchen.com/ BGSK

      Can’t wait to hear what you think!

  • http://twitter.com/Katrinadingle Warm Vanilla Sugar

    This looks so dang delicious! Yum!

  • http://www.balibrasserie.co.uk/ Brighton Restaurants

    Mint is my all time favorite. Your recipe is so good with the incredible, aromatic & flavorful refreshing ingredients. Nice ! Thanks for sharing ! 

  • Lmfp

    Can’t wait to try it!  I think I have everything at home to make it tonight!  However, I don’t like mint at ALL….what other herb might you suggest?  And why can’t I find tahini that doesn’t cost half my paycheck??  Grrrr.

    • http://www.biggirlssmallkitchen.com/ BGSK

      Luckily this recipe is tahini free. But think of all those sesame seeds they have to grind to make a jar of tahini…I guess it gets pricy? Who know!

      • http://www.biggirlssmallkitchen.com/ BGSK

        Oh, and you barely taste the mint (gives the whole dip a fresh taste), but if it’s not your thing, I’d probably just leave it out.

  • hrh

    YUM! Bring on the hummus and guac!!! Love this time of year–superbowl is a holiday at our house, and the perfect excuse (not that I need one) to make the dips I love. The hard part is convincing myself to eat them with veggies instead of chips.


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