Name: Turkish Avocado Hummus with Tahini
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 400 g chickpeas; 2 piece ripe avocados; 3 tbsp tahini; 3 tbsp lemon juice; 2 clove garlic cloves; 4 tbsp olive oil; 1 tsp salt; 1/2 tsp cumin; 1/2 tsp paprika; 60 ml cold water

This modern Turkish take on classic hummus transforms the beloved Middle Eastern dip into something extraordinarily creamy and nutritious. While traditional hummus has been enjoyed across Turkey for generations, this avocado version represents the creative evolution of Turkish home cooking, blending international ingredients with familiar flavors. The addition of ripe avocados creates an incredibly silky texture that's almost mousse-like, while still maintaining the essential nutty depth from tahini and chickpeas. The result is a pale green dip with a rich, buttery flavor that's more indulgent than regular hummus yet packed with healthy fats. Fresh lemon juice brightens the entire mixture, while garlic adds a gentle bite. This versatile dip works beautifully as a meze alongside warm pita bread, fresh vegetables, or Turkish flatbread. The creamy consistency makes it perfect for spreading on sandwiches or using as a base for grain bowls. When you taste it, expect an immediate richness from the avocado, followed by the familiar earthiness of chickpeas and the distinctive nuttiness of tahini. Serve this at room temperature for the best flavor experience, garnished with a drizzle of olive oil, paprika, and perhaps some toasted pine nuts for extra texture.

Ingredients

Instructions

Prepare the chickpeas

Drain and rinse the canned chickpeas thoroughly under cold running water for 2-3 minutes. Remove any loose skins by gently rubbing them between your hands - this creates a smoother final texture. Pat completely dry with paper towels. Do not skip the skin removal as it affects the creaminess.
Prepare avocados and garlic

Cut the avocados in half, remove pits, and scoop flesh into a bowl. Peel and roughly chop the garlic cloves. Add 1 tablespoon lemon juice to the avocado immediately and toss gently for 1 minute to prevent browning. Do not let the avocado sit exposed to air without lemon juice.
Blend the base mixture

Add chickpeas, avocado mixture, garlic, and tahini to a food processor. Pulse 8-10 times in short bursts to break down the ingredients roughly. The mixture should look chunky but combined. Do not over-process at this stage or it will become gluey.
Add liquids and seasonings

Add remaining lemon juice, 2 tablespoons olive oil, salt, and cumin to the food processor. Process continuously for 2-3 minutes until the mixture becomes completely smooth and creamy. The color should be pale green and uniform. Do not add water yet.
Adjust consistency

With the processor running, slowly drizzle in cold water 1 tablespoon at a time over 2-3 minutes until you reach a creamy, spreadable consistency. The hummus should coat a spoon but still drop off easily. Do not add too much water at once or it will become watery.
Final seasoning and serving

Taste and adjust salt and lemon juice as needed for 1-2 minutes. Transfer to a shallow serving bowl and create a small well in the center. Drizzle remaining olive oil in the well and sprinkle with paprika. Serve immediately at room temperature. Do not refrigerate before serving as it dulls the flavors.

Tips

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Cooking Tips

For the silkiest texture, peel some of the chickpea skins by rubbing them gently - this extra step makes a noticeable difference in smoothness and prevents any grainy texture.

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Alternatives

If you don't have tahini, substitute with 2 tablespoons of almond butter or cashew butter, though this will change the traditional nutty flavor profile to something slightly sweeter.

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Serving & Storage

Serve immediately with warm pita bread, cucumber slices, and cherry tomatoes. Store covered in refrigerator for up to 2 days, but bring to room temperature and add a splash of lemon juice before serving to refresh the flavors.