Green Avocado Hummus Veggies

The first time I made this green hummus, my kitchen mate walked in and asked why I was making pesto at 9 PM. When she tasted it, she literally sat down on the floor with a spoon and refused to share. That color stops people every single time.

I brought this to a potluck last summer and watched three different people ask for the recipe before even trying it. Something about that vibrant green just pulls people in. My friend Sarah still messages me whenever she makes it, usually with a photo of her toddler covered in green.

Ingredients

• Chickpeas: Rinse them really well and pat them dry if you have the patience, makes a huge difference in texture
• Avocado: Needs to be perfectly ripe, slightly yielding but not mushy, or the flavor gets weird
• Tahini: The good stuff from the Middle Eastern aisle, not the dusty jar at the back of your pantry
• Lemon juice: Fresh squeezed only, and add gradually to taste
• Garlic: One clove is plenty unless you really want to clear a room
• Cumin: Do not skip this, its the bridge between Mediterranean and guacamole vibes
• Cold water: The secret trick for restaurant creaminess, add one tablespoon at a time
• Fresh herbs: Cilantro adds brightness but parsley works if you hate the soap gene situation

Instructions

Blend everything except water:

Toss chickpeas, avocado, tahini, olive oil, lemon, garlic, cumin, and salt into your food processor. Let it run for a good minute, stopping to scrape down the sides at least twice.

Adjust the texture:

Add cold water one tablespoon at a time while the motor runs until it hits that perfect creamy consistency. Taste and add more salt or lemon if it needs a little something.

Make it look fancy:

Swirl into your prettiest bowl, drizzle olive oil on top, and scatter whatever fresh herbs you have. Arrange vegetables around it like youre presenting something at a dinner party.

Save

My sisterinlaw claimed she hated hummus until I served this at Christmas brunch. She ate three servings with carrot sticks and kept asking what the secret ingredient was. Sometimes the simplest swaps change everything.

Making It Your Own

Ive started adding a roasted red pepper sometimes when I want it sweeter, and fresh basil instead of cilantro totally changes the vibe. My neighbor swears by a pinch of smoked paprika on top every single time.

Serving Strategy

The veggie arrangement actually matters more than youd think. I learned this from a caterer friend who groups everything by color and it somehow makes people eat twice as many vegetables.

Make Ahead Magic

You can chop all the vegetables the night before and store them in cold water so they stay crisp. The hummus actually tastes better after the flavors hang out for a few hours anyway.

• Keep a lemon wedge handy to squeeze over any browning spots before serving
• Endives make surprisingly good scoops if you want to skip crackers
• This doubles beautifully for parties

Save

Whenever I make this now, I think about how many recipe discoveries come from accidents. This started as a what if I have both these things situation and became something I make every single week.

Recipe FAQs

→ Can I substitute tahini with another ingredient?

Yes, you can replace tahini with sunflower seed butter or almond butter for a different but creamy texture and nutty taste.

→ How do I keep the avocado from browning?

Adding lemon juice helps slow oxidation. Store in an airtight container and cover the surface with plastic wrap to minimize air contact.

→ What vegetables pair best with this dish?

Fresh, crunchy veggies like cherry tomatoes, cucumber slices, carrot sticks, bell pepper strips, celery, and radishes complement the creamy dip perfectly.

→ Can I prepare the hummus ahead of time?

Yes, you can prepare it up to two days in advance. Keep refrigerated and stir gently before serving.

→ Is this suitable for gluten-free diets?

Absolutely. All ingredients are naturally gluten-free, making it a safe option for gluten-sensitive diets.