Avocado Hummus


You may be asking yourself…

“Self, why in the world is Red posting about “Avocado Hummus” on Good Friday?”

Well, Self…I will tell you why.

Not everyone celebrates Good Friday, but those that do will enjoy this “meatless” appetizer.  For those on Spring Break, it’s actually perfect timing because it travels well, and makes a perfect treat with family and friends.

Most importantly, avocados were on sale. {okay, now you know the real reason}
Avocado Hummus

So…my kids love store bought hummus.  I actually love it too.  However, it’s always fun to show the kids how things are really made.  My teens were shocked that hummus is made from garbanzo beans.  They detest garbanzo beans.  How could this be?

Well, after they got over that, I decided to throw in another shocker.  Avocados & spinach can also be added into hummus for more flavor-fied, healtha-fied goodness.  They were so skeptical at this point, I thought I may have lost them.

I was wrong.

As soon as they smelled the garlic and other ingredients they grabbed the bag of chips and tried a scoop full.  Valerie is the easy one, Daphne is more like Mikey.  She won’t eat anything!   I knew I had a hit when they went for a bowl and actually sat down at the table.

The fact that my kids were eating beans, avocados, spinach, Greek yogurt, & olive oil all at once was thrilling I tell ya.

I hope you try it…or PIN for later.

HeAlThY HuMmUs KiDs LoVe



Avocado Hummus

Rating: 51

Prep Time:

Cook Time:

Yield: This makes enough for a large party. Cut in 1/2 if you only have 4 guests.

Avocado Hummus


  • - 4 avocados peeled
  • - 2 15.5 oz cans of garbanzo beans (chic peas are the same thing)
  • - handful of fresh washed spinach (they won't know)
  • - 1 cup fat free plain Greek yogurt
  • - juice of 1 lemon
  • - 2 tablespoons olive oil
  • - 2-3 fresh garlic cloves minced (add more if you really love garlic)
  • - 1 teaspoon kosher coarse salt (regular is fine)
  • - pepper to taste (hot pepper flakes if you want it spicy)


Drain beans and add to food processor. If you don't have a food processor a blender will work, too. Add garlic to beans and mix on high for 2 minutes. Add avocados and Greek yogurt. Mix on high for 2 more minutes. Add olive oil and lemon juice from the top while it is mixing. If you want to continue mixing for a really smooth texture that is fine-you can't hurt it. Add spinach for a blast of color at the end and mix until you are happy with it. I lprefer seeing the little specs of spinach in ours, but if you want to hide it, just mix more. Add salt & pepper at end and pulse or mix for a second or 2 to get it blended through out. Serve with tostitos, crackers, pita bread, or veggies. Use on sandwiches, or tortilla wraps.


Hey carrot top…before you go, check this out.

My hair dresser’s daughter did this “Avocado Hummus Carrot Pot” platter for an Easter brunch.  She filled little pots with the hummus, then stuck mini carrots in each one.  She topped it off, literally, with parsley stuck in the carrots for the tops.  So clever…and she’s only in 5th grade!

Avacado Hummus Carrot Pots

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7 Responses

  1. Mel says:

    Oh yum! I just made this and it is delicious! My daughter is encouraging us to have more “no meat” meals, so I just happened to have a bag of avocados waiting 😉 I didn’t have any plain yoghurt, so substituted with cream cheese.

  2. Paige.Rose says:

    Julie, this looks amazing!! My husband loves hummus as do I , but I HAVE got to try this!! Looks creamy ,yet refreshing!!! Happy Weekend!


  3. Bev says:

    made it today for hubby and I. We LOVED it!! Came out perfect! We have some leftover though, can it be frozen? Thx for sharing 🙂

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