Name: Grilled Avocado Hummus
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Ingredients: 1 ripe avocado; avocado, olive or coconut oil cooking spray; 1/4 cup tahini; 1 tablespoon lemon juice; 2 teaspoons avocado oil; 3/4 teaspoon minced garlic; 1/2 teaspoon fine sea salt; 1/4 teaspoon red pepper flakes, if desired; 2 tablespoons toasted pumpkin or sunflower seeds or 1 tablespoon sesame seeds ((optional))

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Grilled Avocado Hummus is a fast, easy way to upgrade the classic dip! Quickly grilling the avocado on a grill pan adds a smoky flavor that makes this creamy dip perfect for parties.

With the avocado replacing the chickpeas, this is also Paleo, bean-free, Whole30 and keto!

This recipe was originally posted on Jan. 26, 2019 but was updated on June 16, 2020.

grilled avocado hummus in a bowl surrounded by veggies and crackers

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Why this recipe works

It seems people are going to make hummus using every possible vegetable before someone will say “I know! I’ll make a chickpea hummus!” And we’ll all bask in their genius, our cultural amnesia dictating that we find this to be an innovative idea.

But avocado is a worthy option. It helps create a smooth, creamy hummus without chickpeas. It’s like combining guacamole and hummus for the best of both worlds!

This recipe can easily be doubled or even tripled to feed a crowd.

What you need

All you need is:

avocados
avocado, olive or coconut oil cooking spray
tahini
garlic
lemon juice
avocado oil
sea salt
red pepper flakes to make it spicy (optional)
pumpkin, sunflower or sesame seeds for garnish (optional)

Plus:

a grill pan (but I include instructions for a gas grill as well)
a cutting board
a big, sturdy knife for pitting the avocado
something to blend the ingredients with:
- a food processor
- a mini food processor
- a high-speed blender
- a bowl with a potato masher and sturdy spatula

avocado hummus in a bowl surrounded by veggies and crackers with a hand dipping in a piece of cauliflower

How to make grilled avocado hummus

Step 1: Place an indoor grill pan over medium heat.

Step 2: Halve and pit the avocado (do not peel).

Step 3: Spray the hot grill pan with cooking spray. Place the avocado halves on the pan, cut side down. Cook them for 6-8 minutes, or until they have deeply brown, almost black, sear marks.

Step 4: Use a thin spatula to remove the avocados (the peels make great handles!). Scoop out the flesh into a food processor, mini food processor or high-speed blender. Add the tahini, lemon juice, oil, garlic, salt and red pepper flakes (if using) and blitz until smooth. Depending on the thickness of your tahini, you might need to add water 1 teaspoon at a time to reach your desired consistency. You can also add all the ingredients to a bowl and mash with an immersion blender or by hand, first with a potato masher and then with a sturdy spatula or wooden spoon.

Step 5: If desired, cover with plastic wrap, pressing it down directly on the surface of the hummus, and refrigerate for at least 30 minutes to chill. Garnish with the pumpkin seeds, if desired, and serve with raw veggies and gluten-free pita chips and crackers.

What to serve with grilled avocado hummus

This easy hummus recipe is a perfect dip with:

vegetables like broccoli, cauliflower, carrots, radishes, bell peppers and sugar snap peas
your favorite crackers (I love the gluten-free and Paleo-friendly Simple Mills brand)
your favorite pita chips (ditto with Simple Mills)

But it’s also great as a spread on:

sandwiches
toast
wraps
burgers
grilled meat and fish

storing suggestions

To store, cover the container with plastic wrap, pressing the wrap directly on the surface of the hummus to lock out air. The hummus may still develop a thin brown layer on top from the oxidized avocado but you can just scrape this off with a spoon.

This will keep in the fridge for up to 2 days.

Other recipes you might like:

Grilled Avocado Hummus

Don Baiocchi

Thick, creamy, and so easy to make, Grilled Avocado Hummus adds a smoky twist to your favorite dip. Plus it’s Paleo, keto, vegan and Whole30-friendly!

5 from 12 votes

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Prep Time 7

Cook Time 8

Total Time 15

Course Appetizer

Cuisine American

Servings servings

Calories 219 kcal

Ingredients

1 ripe avocado
avocado, olive or coconut oil cooking spray
¼ cup tahini
1 tablespoon lemon juice
2 teaspoons avocado oil
¾ teaspoon minced garlic
½ teaspoon fine sea salt
¼ teaspoon red pepper flakes, if desired
2 tablespoons toasted pumpkin or sunflower seeds or 1 tablespoon sesame seeds (optional)

Instructions

Place an indoor grill pan over medium heat.
Halve and pit the avocado (do not peel).
Spray the hot grill pan with cooking spray. Place the avocado halves on the pan, cut side down. Cook them for 6-8 minutes, or until they have deeply brown, almost black, sear marks.
Use a thin spatula to remove the avocados (the peels make great handles!). Scoop out the flesh into a food processor, mini food processor or high-speed blender. Add the tahini, lemon juice, oil, garlic, salt and red pepper flakes (if using) and blitz until smooth. Depending on the thickness of your tahini, you might need to add water 1 teaspoon at a time to reach your desired consistency.
You can also add all the ingredients to a bowl and mash with an immersion blender or by hand, first with a potato masher and then with a sturdy spatula or wooden spoon.
If desired, cover with plastic wrap, pressing it down directly on the surface of the hummus, and refrigerate for at least 30 minutes to chill. Garnish with the pumpkin seeds, if desired, and serve with raw veggies and gluten-free pita chips and crackers.

Notes

For serving suggestions, see post.

This recipe can easily be doubled or even tripled to feed a crowd.

This will keep in the fridge for up to 2 days.

For a gas grill – grill over medium heat for 6-8 minutes. Make sure the grill grates are properly oiled.

Nutrition

Serving: 0.25cupCalories: 219kcalCarbohydrates: 8gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.003gSodium: 300mgPotassium: 359mgFiber: 4gSugar: 1gVitamin A: 84IUVitamin C: 7mgCalcium: 31mgIron: 1mg

Keyword appetizer, avocado, dip, game day, hummus, keto, snack, tahini, vegan, whole30

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