Avocado Hummus with Fresh Herbs and Lemon
Velvety, smooth, pale green hummus infused with the delicate flavour of avocado elevated by fresh green herbs and a dash of zingy lemon. As a lover of super-smooth hummus, this is my hummus hero! I just can’t get enough it. It complements anything you wish to pair it with – fish, white meats, red meats, vegetarian options such as falafel or some simple toasted pitta.
You can make it with homemade hummus or try buying some hummus in your local supermarket and enhancing it with some avocado, herbs and lemon. Make sure your avocado is not under ripe or you will not achieve the velvety consistency. Perfectly ripe is ideal but very slightly over will work too, as I did when preparing mine today.
If you want to make your own hummus, please see my Hummus – Core Recipe here. You can then use half of it for this recipe and serve the remaining half either as a Classic Hummus or use it to try out one of my other recipes such as Beetroot and Mint Hummus with Sesame Seeds or Lemon and Coriander Hummus. Alternatively, Classic Hummus freezes well for up to 3 months.
How to make Avocado Hummus with Fresh Herbs and Lemon
Collect all your ingredients together and then all you have to do it simply blend:
- hummus
- avocado
- fresh herbs – I like coriander or parsley or a mixture of them both
- some added lemon juice
- a touch more spice and seasoning
- garnish, drizzle with olive oil and serve!
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Avocado Hummus with Fresh Herbs and Lemon
Velvety, smooth, pale green hummus infused with the delicate flavour of avocado elevated by fresh green herbs and a dash of zingy lemon. As a lover of super-smooth hummus, this is my hummus hero! I just can't get enough it. It complements anything you wish to pair it with – fish, white meats, red meats, vegetarian options such as falafel or some simple toasted pitta.
Ingredients
- 10g fresh herbs such as parsley or coriander or a mixture of the 2, thick stems removed
- 1 avocado, skin and stone removed
- 1 tablespoon lemon juice
-
½ teaspoon Middle East spice mix or ¼ teaspoon cumin and ¼ teaspoon ground coriander (*See Recipe Notes)
- ⅛ teaspoon fine salt
- 200g classic hummus
Garnish ideas:
- sliced avocado
- chopped fresh herbs
- lemon slices
- roasted pinenuts (*See Recipe Notes)
- drizzle of good quality olive oil
Instructions
-
Blitz the fresh herbs in the food processor until finely chopped.
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Add the avocado, lemon juice, spices and salt and blitz again.
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Finally add the the hummus and process until smooth.
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Tip into a serving dish, garnish, drizzle with olive oil and serve.
Recipe Notes
Equipment
- Kitchen scales and measuring spoons
- Chopping board and knife
- Food processor
- Serving bowl
Middle Eastern Spice Mix
To see my recipe for this spice mix, please see here.
Roasted Pine Nuts
Heat a frying pan over a moderate heat and add the pine nuts. Cook, stirring from time to time, until the pine nuts are lightly browned. Remove from the heat and tip into another bowl immediately to stop the cooking process. It will only take 2 – 3 minutes. Do not take your eyes off them though as they burn easily. Please see here for more information.
2 Comments
tanya gralton
Saw this recipe on your Instagram post – love the idea of the avocado with the hummus!
Susan
Thank you Tanya – definitely my favourite although I say that when I make the beetroot one as well! XX