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.
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what you need to make avocado hummus
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.
All you need is:
- avocado, olive or coconut oil cooking spray
- lemon juice
- avocado oil
- sea salt
- red pepper flakes to make it spicy (optional)
- pumpkin, sunflower or sesame seeds for garnish (optional)
- 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:
how to make avocado hummus
- Heat your grill pan over medium heat. Spray it with avocado or coconut oil spray.
- Halve and pit the avocado. Place on the pan cut-side down for 6-8 minutes, until they develop dark sear marks.
- Then just scoop out the avocado and blend with the other ingredients!
what to serve with 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:
- grilled meat and fish
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.
Grilled Avocado Hummus
- 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.
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