A California-Inspired Avocado Hummus Hybrid (By Chef Jeff Cerciello)

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"My fondness for particular ingredients seems to run in spurts. Right now I'm into recipes using oats, corn flakes & AVOCADO. I was in the middle of a full-on avocado spurt when I stumbled over a series of recipes using it. This is the 1st of 2 I'm sharing here at Zazz from that list. - Found at PureWowdotcom & here's what they had to say: "Hummus & guacamole are our go-to dips for everything from veggies to pita crisps. But we’d never considered blending elements of each recipe together until we discovered Farmshop Restaurant & Market’s avocado hummus. Chef-owner Jeff Cerciello’s California-inspired recipe is silky & light & combines everything we love about hummus & guacamole into a lovely pale-green dip." They had me at "hummus & guacamole". Enjoy!"

Original recipe yields 7 servings


  • Serving Size: 1 (141.6 g)
  • Calories 466.9
  • Total Fat - 48.9 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 0 mg
  • Sodium - 72.2 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 2.9 g
  • Sugars - 2.2 g
  • Protein - 2.7 g
  • Calcium - 59.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 24 mg
  • Thiamin - 0.2 mg

Step 1

In a sml saucepan, bring the canola oil & garlic to a very slow simmer over low heat. Simmer gently until the garlic is tender (about 20 min). Drain the garlic & either discard the oil or save for another use.

Step 2

In the bowl of a food proc fitted w/a steel blade attachment, combine the garlic w/the juice of half the lemon & the mustard. Pulse until smooth. Add the chickpeas & (w/the motor running), slowly add the tahini plus 1/2 cup of the olive oil. Add the ice cubes & pulse until smooth. Season w/salt & transfer the chickpea mixture to a med bowl.

Step 3

Add the avocado & remaining lemon juice to the bowl of the food proc. Pulse while slowly adding the remaining 1/4 cup olive oil until smooth. Season w/salt, transfer to the bowl & fold into the chickpea puree.

Step 4

Transfer the hummus to a serving bowl. Garnish w/a drizzle of olive oil & sea salt before serving w/desired dippers or crackers.

NOTE #1: I debated w/myself over whether to modify Step 1 since I like some serious garlic flavor in hummus & wondered if this step was really necessary. BUT perhaps when combined w/guacamole, a milder approach should be taken. Using roasted garlic if you keep a supply on-hand like I do might also be an option. You can make this choice

NOTE #2: The nutritional info will be skewed due to the 1/2 cup canola oil that is used, but discarded. Yield is 6-8 servings (about 2 cups)

NOTE #3: I'd prob use my hand-held blender for this vs the food-proc

NOTE #4: I suggest you wait to add the ice cubes until the recipe is otherwise complete & then use only as much as you want to get your desired consistency. I didn't use any when I made this, but I prefer a thicker hummus.

Step 5

IDEA BONUS: I know we're a minority, but DH & I dislike the black bean(s) ingredient part of most Tex-Mex cuisine. So we'll use this hummus to replace beans in recipes like shrimp tacos, burritos, etc. :-)

Tips & Variations

  • Food processor or hand-held blender (my choice)


Peggy Bright

I make chickpea hummus often, but I have never tried an avocado version. This recipe is sensational and the balance of flavours is perfect. We felt especially privileged to have Mary Pat make it for us when we visited her in Iceland. It was served as part of snacks before dinner. Yum, yum!

review by:
(9 Nov 2017)