Avocado Hummus – Original Recipe by Sweet Life

Original recipe created for Salud de Paloma by Vianney Rodriguez, author and founder of the Sweet Life cooking and recipe blog. Vianney  is a proud Tejana who feels lucky to have the best of both worlds, happily raised in Texas by Mexican parents. Her blog name Sweet Life refers to living a Sweet Life enriched with the spice of two diverse worlds enveloped with the memories of growing up in a Mexican household. Read more about Sweet Life.

Avocado Hummus – A Variation on Traditional Guacamole

Salud de Paloma Avocado Hummus by Sweet Life

Photo by Vianney Rodriguez (2013) – www.sweetlifebake.com

The avocado – or “aguacate” in Spanish – is a tree native to Central Mexico, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. Avocado is most commonly used in the Mexican appetizer “guacamole,” but in this recipe, Vianney creatively combines avocado and chickpeas (also known as a “garbanzos” and popularly used in Mexico) to make a flavorful and unique hummus!

Avocados are an excellent source of monounsaturated healthy fats, fiber, and vitamin B, vitamin E, and vitamin K. Garbanzos provide non-meat protein, fiber, manganese, and iron. So whip up this tasty hummus and enjoy the creamy and good-for-you dip!

Serves 4-6 as appetizer


  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 2 ripe avocados, diced
  • 3 cups fresh cilantro leaves
  • 1 garlic clove, chopped
  • 3 tablespoons Salud de Paloma extra virgin olive oil
  • 1 teaspoon fresh lime juice
  • 1 tsp cumin
  • Salt and ground pepper
  • Baked tortilla chips (recipe follows)


In a food processor, combine chickpeas, cilantro, garlic, and avocados. Process until finely chopped. With machine running, add olive oil in a slow, steady stream, and then add lime juice, until mixture is smooth. Season to taste with salt and freshly ground pepper. Serve with baked tortilla chips.

Homemade Baked Tortilla Chips

  • 8 flour tortillas cut into triangles
  • Salud de Paloma extra-virgin olive oil
  • Sea salt

Preheat oven to 400 degrees. Place the tortilla triangles in a single layer on a large baking sheet. Brush the tortilla triangles lightly with Salud de Paloma olive oil. Season lightly with sea salt.

Bake for 6-10 minutes or until begin to brown and crisp up. Serve warm with Avocado Hummus.

Leave a Reply

Your email address will not be published. Required fields are marked *

+ 5 = 11

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Post Navigation