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Creamy Avocado Pistachio Hummus

A vibrant, ultra-smooth twist on classic hummus that blends creamy avocado with chickpeas, garnished beautifully with crunchy pistachios and fresh mint.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Hummus Base
  • 1 can (15 oz) chickpeas rinsed and drained
  • 1 large ripe avocado pitted and peeled
  • 1/3 cup tahini high-quality
  • 1/4 cup fresh lemon juice from 1 lemon
  • 2 cloves garlic peeled
  • 1 tsp ground cumin
  • 1/2 tsp salt adjust to taste
  • 2-3 tbsp extra virgin olive oil
  • 2-3 small ice cubes for extra smoothness
Garnishes (as seen in image)
  • 1 tbsp extra virgin olive oil for drizzling
  • 2 tbsp chopped roasted pistachios unsalted
  • 1 tsp toasted sesame seeds or za'atar blend
  • 1 small handful fresh mint leaves small leaves preferred
Serving
  • 1 loaf pita bread charred and cut into wedges

Equipment

  • Food processor
  • Mixing Bowl
  • Measuring cups and spoons

Method
 

  1. Blend the tahini and fresh lemon juice in a high-powered food processor until whipped, thick, and pale (about 1-2 minutes).
  2. Add the garlic cloves, ground cumin, and salt. Process again until smooth.
  3. Incorporate the rinsed chickpeas and the flesh of the ripe avocado. Process for several minutes until completely smooth.
  4. With the processor running, drizzle in the extra virgin olive oil, then immediately add the ice cubes one by one. Continue blending for 2-3 minutes until ultra-creamy and fluffy.
  5. Taste and adjust seasoning if necessary.
  6. Transfer the hummus to a serving bowl. Use a spoon to create a swirl on the surface.
  7. Drizzle generously with extra virgin olive oil. Top with chopped roasted pistachios, toasted sesame seeds, and fresh mint leaves.
  8. Serve immediately with charred pita bread wedges.

Notes

Using ice cubes is the secret to getting that ultra-smooth, light texture. The order of blending tahini first is also crucial.