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Quick and easy avocado houmous recipe

Quick and easy avocado houmous recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Avocado

A beautiful green houmous made with avocado, chickpeas, lime and spinach. Great for lunch or bento boxes!

1 person made this

IngredientsServes: 24

  • 1 (400g) tin chickpeas, drained
  • 4 tablespoons water
  • 2 tablespoons tahini
  • 1 tablespoon fresh lime juice, or to taste
  • 1 teaspoon sea salt, or to taste
  • 1 clove garlic, roughly chopped
  • 1/2 teaspoon ground cumin
  • 1 1/2 large ripe avocados, pitted and peeled
  • 1 bunch fresh spinach leaves
  • 2 tablespoons extra-virgin olive oil

MethodPrep:10min ›Ready in:10min

  1. Place chickpeas, water, tahini, lime juice, salt, garlic and cumin in a food processor. Puree until smooth, about 2 minutes. Add avocados, spinach and olive oil; puree until creamy, 2 to 3 minutes.

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Quick and easy avocado houmous recipe - Recipes

You’ve got to make this dip! Avocado Pesto Hummus with homemade parmesan crisps. Perfect on sandwiches or as a dip.

This dip was bound to happen at some point. A trinity of my all-time favorite foods: avocado, pesto and hummus. Don’t make me pick a favorite! Because, I can’t. I know because whenever I go out for a sandwich and they ask me whether I want avocado, pesto or hummus on my vegetarian sub, I panic and ask for all three. Then, my simple veggie and bread sandwich costs me $10.

How can you possibly choose between avocado, hummus or pesto? These are the decisions that keep me up at night. It’s not right, and with this spread, you don’t have to. It’s vegetarian gluttony in delicious, creamy perfection.

Even though I originally created this hummus to be tossed with hot pasta or lunch-time sandwiches, I loved the idea of creating a parmesan tortilla crisp to dip with.

I know I’m a dietitian and should be telling you to scoop up your hummus with cucumber slices, carrot sticks or radishes. But, my carb-loving heart wants a crispy flat bread, not a vegetable. And since I eat my hummus like a full-course meal, I figure it’s appropriate. For my vegan friends, leave out the parm on the flatbreads and either leave plain or sprinkle with nutritional yeast.

Since we are already using an entire avocado in the dip, I reduced the amount of olive oil I would normally add to hummus. I’ve found that you can easily skimp on added fats where you won’t miss them, and this dip is no exception. The avocado gives this hummus a silky, creamy texture.

For an added WOW factor, I plate the hummus into a serving bowl and drizzle on a tsp. or two of olive oil. While this technique definitely adds more flavor, feel free to skip it. However, the pine nuts on top are a must. They bring the pesto flavor out, proving that this dip is much more than just avocado hummus.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!


Quick and Easy Avocado Houmous

Love houmous? Skip the next sentence and be glad you’ve arrived at this recipe. Don’t like houmous? Fair enough, we’re not all chickpea people, but have you tried avocado houmous? If not, you need to.

As with pretty much everything, home made houmous tastes way better than branded stuff, and this takes less time to make than it would to stand in a queue at the checkout to buy some – in a nutshell, this is a must try. If you’re still not convinced, it might be worth noting that chickpeas (the headline act of houmous) are ridiculously good for you, they’re a great source of protein and iron, they lower cholesterol and due to their high fiber content they’re good for weight loss. I must have convinced you by now.

200g can chickpeas
2 tbsps tahini

juice 1 lemon
2 cloves garlic

3 tbsps good olive oil
3 tbsps water
1 tsp good sea salt
1 generous shake cumin
1 generous shake paprika
1 avocado

  1. Chop your garlic finely and cube your avocado.
  2. Put all the ingredients in to a food processor (as per usual, I just used a big sturdy bowl and my handheld blender) and whizz until smooth.
  3. Put in to a bowl and either eat immediately (it tastes great on oatcakes as pictured) or cover with clingfilm and keep refrigerated. I’d say it has 2 good days and 1 questionable but edible if you’re hungry day.

Houmous is great for dipping, use pitta bread, carrots, celery or whatever takes your fancy for a snack or starter. It also tastes good in sandwiches and salads, and works really well in a baked potato. Long story short, this will be gone quickly!

This is your track recommendation ’cause it’s not Sunday unless Toto make an appearance.


Lunches

  • High fibre bread sandwich (see this post ) with turkey slices, mustard & salad
  • Wholemeal pitta bread with houmous, falafels & avocado slices
  • Seeded wholegrain bagel with smoked salmon & avocado
  • Canned bean/barley & veg soup with less than 1.5g saturated fat per 100g
  • Baked beans on high fibre toast with seeds sprinkled on top
  • Microwaved sweet potato with tuna, avocado & 1 tbsp mayonnaise
  • Rye bread sandwich with chicken breast, houmous & sundried tomatoes

I am a food blog

Oh so long ago, back when I was still in high school, my mom came home from work one day clutching a photocopied hand-written banana bread recipe. I wasn’t impressed, but she claimed it was the recipe for the best banana bread she had ever tasted in her life. It was a pretty bold statement, especially for my mom, who isn’t really prone to superlatives – she’s more the stoic type. Still, she stood by it. She even had a bunch of bananas, purchased with the sole purpose of ripening for the bread.

I had my doubts. I was wary of the illegible hand writing, the oil content, and, well, everything. But, I stand corrected: it really was the best banana bread ever. It was the banana bread dreams are made of. Moist, not too sweet, not overly oily, and loaded with banana flavor. The crowning glory was its crunchy, crisp, domed top. We must’ve made that banana bread hundreds of times after the first. The recipe got wrinkly, banana-stained, and well loved, until one day, it decided enough.

It was gone. We spent a good half a day searching. Its usual spot was stuck to the side of the microwave with a Care Bear magnet. The candy colored, Care Bear stare magnet was still there, its innocent smile belying its poor job performance. The magnet had one job – keep the recipe safe – and it failed.

Sadly, at this point my mom changed offices and the banana bread creator wasn’t available for consultation. We tried again and again to re-create the loaf from memory, but it was futile: some loaves came pretty close, but to be honest, they were never quite right.

To this day, I’m still searching for that elusive bread. In some ways whenever I have banana bread I feel betrayed. I’m always hoping for a taste of the past, only to be disappointed by overly sweet, dry loaves.

In desperation, I turned to the avocado. I don’t have a cool story for why I decided on avocados, aside from the fact that I thought it would be hilarious to have avocado toast made with avocado bread (the yeasted kind). From there I started thinking about quick breads and why bananas, zucchinis, and carrots got all the love.

Essentially, I substituted avocado in a slightly adapted version of my second favorite banana bread recipe. I ended up with a pleasantly green, slightly sweet, tender loaf. I topped a still warm slice with a scoop of ice cream and even Mike, who was a skeptic at first, thought it was a winner.


Jam jar dressings

Add your favourite dressing ingredients to a clean jar, screw on the lid and shake well. The ingredients may separate slightly while being transported, so just give it another good shake before using. Simply toss through salads or drizzle over cold meats to serve. Have a look at these ultimate salad dressing recipes for inspiration.


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This is so simple, but a perfect comforting cholesterol-friendly lunch that takes literally minutes to prepare. I heat the baked beans in the microwave and spoon them onto wholemeal toast (without butter), which increases the fibre content, keeps you fuller for longer and helps to lower cholesterol. I also sprinkle mixed seeds on top, which are full of healthy monounsaturated fats and nutrients.

Turkey is really low in saturated fat, so makes a great cholesterol-friendly bagel filling, and the seeds add extra cholesterol-reducing benefits.


Snacky? Think Avocado Hummus!

Here’s how I want to get part of my veggie intake for the day! My whole family loved this hummus recipe, kids included (and that’s saying something, I hated hummus when I was a kid).

This homemade hummus can be made in under 10 minutes and it makes for the perfect midday snack. If you make it to take to a party, you likely will be coming home without a drop left.


How to make an avocado rose

It's really easy to make an avocado rose, and it's a pretty change from just mashing it or using slices.

It's easiest on a large plate, or a piece of marble as I've used, as you'll need the slices to slide around.

I use a little oil to make the surface slippery. Then you just need to slice it and manipulate into the rose shape. It really only takes a couple of minutes, but it looks special - perfect for a leisurely brunch.

See below for the step by step tutorial.