Avocado Cilantro Lime Hummus

Avocado Cilantro Lime Hummus gives classic chickpea hummus a bright, creamy upgrade. Ripe avocado creates a silky texture, while fresh cilantro, lime, and jalapeño bring lively flavor without overpowering the dip. Tahini adds its familiar nutty richness, and a touch of cumin rounds everything out.

The entire recipe comes together in a food processor with no cooking required. Serve it with warm pita, crunchy vegetables, tortilla chips, or crisp crackers. It also makes a flavorful spread for wraps, sandwiches, and veggie burgers. A drizzle of olive oil, finely chopped red onion, and fresh jalapeño make the simple green hummus feel instantly special. The heat stays gentle and adjustable, so every scoop tastes fresh, balanced, and easy to enjoy.

Recipe Yield: About 2 1/2 cups (8 servings)

INGREDIENTS

1 (15 oz) can chickpeas, drained and rinsed
1 large ripe avocado, peeled and pitted, about 1 cup
3 tbsp well-stirred tahini
3 tbsp fresh lime juice
1/2 tsp finely grated lime zest
1 small garlic clove, roughly chopped
1 small jalapeño, stemmed, seeded, and roughly chopped
1/2 cup loosely packed fresh cilantro leaves and tender stems
1/2 tsp ground cumin
1/2 tsp fine sea salt
3–5 tbsp ice water, divided
2 tbsp extra-virgin olive oil, divided
1 tbsp finely chopped red onion, for garnish
Thin jalapeño slices and fresh cilantro leaves, for garnish

INSTRUCTIONS

1. Mellow the garlic:
Add the lime juice, garlic, jalapeño, cumin, and salt to a food processor. Process until finely chopped, then let the mixture rest for 5 minutes.

2. Whip the tahini:
Add the tahini and 2 tbsp ice water. Process for 45–60 seconds, stopping once to scrape down the bowl, until pale and creamy.

3. Blend the chickpeas:
Add the chickpeas and 1 tbsp olive oil. Process for 2 minutes, scrape down the bowl, then blend for 1 minute more. Add the remaining ice water 1 tbsp at a time until smooth and light.

4. Finish the hummus:
Add the avocado, cilantro, and lime zest. Process for 45–60 seconds until evenly green and silky, stopping to scrape down the bowl as needed.

5. Garnish and serve:
Taste and adjust the salt or lime juice as needed. Spoon the hummus into a serving bowl, swirl the top, and drizzle with the remaining olive oil. Garnish with red onion, jalapeño slices, and cilantro.

Helpful Tips to Perfect This Recipe

• Choose a perfectly ripe avocado: The avocado should yield gently when pressed but remain green and fresh inside. An overripe avocado can give the hummus a dull or slightly bitter flavor.
• Stir the tahini thoroughly: Natural tahini separates in the jar. Mixing it until completely smooth before measuring ensures the hummus has consistent flavor and texture.
• Add the ice water gradually: Begin with the amount used to whip the tahini, then add only enough additional water to create a silky hummus that still holds its swirls.
• Adjust the jalapeño heat: Removing the seeds and pale membranes creates gentle warmth. Leave a small amount intact for a noticeably spicier avocado hummus.
• Keep it fresh and green: Store the hummus in the smallest suitable airtight container, smooth the surface, and cover it with a thin layer of olive oil. Refrigerate and enjoy within 2 days.