Green Avocado Hummus Veggies (Printable)

Creamy chickpea and avocado blend served with a vibrant assortment of fresh vegetables.

# What You’ll Need:

→ Hummus Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large ripe avocado, peeled and pitted
03 - 2 tbsp tahini
04 - 2 tbsp extra-virgin olive oil
05 - 2 tbsp fresh lemon juice
06 - 1 garlic clove, minced
07 - 1/2 tsp ground cumin
08 - 1/2 tsp sea salt
09 - 2-3 tbsp cold water
10 - Freshly ground black pepper to taste
11 - 2 tbsp fresh cilantro or parsley, chopped

→ Fresh Vegetables

12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, sliced
14 - 1 cup carrot sticks
15 - 1 cup bell pepper strips
16 - 1 cup celery sticks
17 - 1/2 cup radishes, sliced

# How To Make It:

01 - Place chickpeas, avocado, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor.
02 - Process until completely smooth, scraping down sides as needed. Add cold water 1 tbsp at a time until desired creamy texture is achieved.
03 - Add salt, pepper, or additional lemon juice as preferred, then blend briefly to incorporate.
04 - Transfer hummus to serving bowl, drizzle with olive oil, and sprinkle with chopped cilantro or parsley.
05 - Place prepared vegetables around the hummus bowl for immediate serving.

# Expert Advice:

01 -
  • Its the kind of healthy dip that actually feels indulgent thanks to the rich avocado
  • Ready in 15 minutes but looks like something from a fancy restaurant spread
02 -
  • The water trick is non negotiable for getting that ultrasmooth texture without adding more oil
  • Avocado hummus does brown faster than traditional, but a little lemon juice on top helps
03 -
  • If your avocado isnt quite ripe enough, the hummus will have tiny flecks instead of being perfectly smooth
  • Room temperature chickpeas blend better than cold ones straight from the can

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