This easy tahini-free avocado hummus comes together in about 5 minutes. It’s a nutritious, creamy dip perfect with pita, raw vegetables or toasted baguette.
Why try this avocado hummus?
- Simple, beginner-friendly recipe
- No tahini required
- Flexible — easy to adapt to taste
- Ready in minutes
It’s also naturally gluten-free.
You won’t miss the tahini — ripe avocado and olive oil create a rich, silky texture and plenty of flavor. Tahini can be pricey and is unnecessary here unless you love its sesame notes and already have some on hand.
How to make avocado hummus without tahini
Gather the ingredients. I use cooked (canned or pre-cooked) chickpeas for convenience, but cooked dried chickpeas work as well — just drain them well. Place the chickpeas and olive oil in a food processor and blend until mostly smooth.
Add avocado chunks, fresh lemon juice, pressed garlic, salt, pepper and a pinch of ground cumin. Pulse until everything is combined and smooth. Taste and adjust the seasoning — add more salt, lemon or olive oil if you prefer a looser, creamier texture.
Serve immediately or chill briefly. This hummus works as part of a snack board, alongside other dips, or simply as a spread on toast.
Serving suggestion: include it on a cheese or appetizer board with other hummus varieties for color and variety.
Ingredients
Olive oil — Extra virgin olive oil gives the best flavor and mouthfeel. It also adds healthy fats and a smooth finish.
Avocado — Use a ripe avocado that yields slightly to gentle pressure. It should slice easily and mash smoothly.
Lemon juice — Fresh lemon juice brightens the dip. Adjust the amount to your taste.
Salt, pepper and cumin — Start with a pinch of each, then taste and add more as needed. Ground cumin adds warmth but is optional.
Garlic — One clove is usually enough. Omit if you prefer no garlic; avoid garlic powder for best flavor.
What to serve with this hummus
- Pita bread or pita chips
- Raw veggies such as carrots, celery and bell peppers
- Fruits — sliced apples pair nicely with creamy dips
- Homemade or store-bought tortilla chips
- Crackers for a crunchy option
Top tips
- If you have tahini and enjoy its flavor, add a small spoonful for a sesame note.
- Adjust garlic, olive oil and lemon to suit your preferences.
- Cumin is optional — omit it if you don’t have it on hand.
- Store leftovers in an airtight container in the refrigerator; the lemon helps slow browning.
- Use as a spread on toast or baguette slices; it pairs especially well with smoked salmon and arugula for a savory breakfast or snack.
Note: This post was updated with new photos and clearer instructions.
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Tahini Free Avocado Hummus
Ingredients
- 1.5 cups cooked chickpeas , drained (260 grams)
- 3 tablespoons extra virgin olive oil
- 1 avocado , ripe (medium)
- 1 lemon , juice only (about 3 tablespoons)
- 1 garlic clove
- salt , to taste
- black pepper , to taste
- ground cumin , a pinch
Instructions
-
Process the chickpeas with the olive oil until smooth.
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Add avocado, lemon juice, pressed garlic, a generous pinch of salt, pepper and ground cumin. Process until combined and creamy.
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Taste and adjust the seasoning as needed. Serve.
Notes
- This recipe is easy to tailor to your preferences.
- Omit garlic or cumin if you don’t want them.
- Extra virgin olive oil gives the best flavor; avoid neutral vegetable oils.
- When served as a dip, this amount should reach about six people.
- Store in the fridge in an airtight container.
Nutrition
Nutrition information is an estimate and may vary based on brands, substitutions and portion sizes.
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