This mint and avocado hummus recipe is creamy, fresh and full of flavour. Perfect served on crusty homemade bread.
Hummus, hoummus, hummous or hoummous? However you spell it (FYI – my spellchecker recognises precisely none of these), I have no shame in admitting that I’m addicted.
Even as I was growing up, hummus was a firm favourite of mine and we’d often have hummus and toasted pita bread for evening supper.
I’ll never tire of a classic hummus, the combination of chickpeas, tahini, lemon, garlic and seasoning, but one thing I’ve come to love about hummus over the years is how well it lends itself to almost any flavour variation. What’s your favourite type of hummus?
This mint and avocado hummus recipe still has most of the traditional ingredients in (though it is oil free), but is extra creamy due to the avocado and gains a hint of added freshness from the mint.
This mint and avocado recipe was born to be made alongside my no-knead bread with sweet potato and pine nuts, but it would be perfect served in abundance with any crusty bread.
- 240g cooked or tinned chickpeas
- 1 avocado, peeled, stone removed and roughly chopped
- 2 tbsp tahini
- Juice of 1 lemon
- 1 small garlic clove
- Handful fresh mint leaves, plus extra to serve
- Pinch sea salt
- Plenty of freshly ground black pepper
- Place all of the ingredients together in a Vitamix or food processor.
- Blend until it forms a smooth and creamy paste.
- Add more seasoning to taste.
- Garnish with fresh mint and serve with fresh crusty bread or however you please.
Looking for more vegan dip recipes? Fancy something else to serve with crusty bread? You might love one of these: