Turkish Avocado Hummus with Tahini and Lemon

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

Avokadolu Humus

This creamy Turkish avocado hummus blends buttery avocados with traditional chickpeas and tahini for a rich, velvety texture. The bright green spread has a luxurious smoothness with subtle nutty undertones from sesame paste. Perfect for those seeking a healthier, more indulgent twist on classic Middle Eastern hummus.

Recipe Details

Prep 15 min

Cook 0 min

Servings 6

Difficulty Easy

Nutrition per Serving

285 Calories

9g Protein

21g Fat

20g Carbs

8g Fiber

Avocado hummus represents a modern Turkish adaptation of the beloved Middle Eastern chickpea spread, gaining popularity in Istanbul's trendy cafes and health-conscious kitchens. This fusion creation combines the creamy richness of ripe avocados with traditional tahini and chickpeas. The result is an extraordinarily smooth and velvety dip with a beautiful pale green color that's both visually striking and deliciously satisfying. The avocados add a buttery richness that complements the nutty tahini, while lemon juice provides bright acidity that prevents browning and enhances all the flavors. Each bite delivers a luxurious mouthfeel that's lighter than traditional hummus yet more substantial than plain avocado dip. This versatile spread works beautifully as a meze alongside fresh vegetables, warm pita bread, or crispy lavash crackers. The natural oils from both avocados and tahini create an incredibly creamy consistency without needing excessive olive oil. When served, the hummus should be silky smooth with no visible chunks, presenting a restaurant-quality appearance that impresses guests. Best enjoyed fresh when the flavors are brightest and the color most vibrant, this avocado hummus makes an elegant appetizer for dinner parties or a nutritious snack for everyday enjoyment.

Ingredients

400 g canned chickpeas
2 piece ripe avocados
3 tbsp tahini
3 tbsp fresh lemon juice
2 clove garlic cloves
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp salt
60 ml cold water

Instructions

Prepare chickpeas properly

Drain and rinse the canned chickpeas thoroughly under cold running water for 2-3 minutes until the liquid runs clear. Remove any loose skins by gently rubbing the chickpeas between your hands. Pat completely dry with paper towels to ensure smooth blending. Do not skip the drying step or the hummus will be watery.
Prepare avocados carefully

Cut the avocados in half and remove the pits. Scoop out the flesh with a spoon and immediately place in the food processor bowl. Add the fresh lemon juice and pulse 3-4 times for 30 seconds to coat the avocado and prevent browning. The mixture should be roughly chopped but not smooth. Do not let the avocados sit exposed to air without lemon juice.
Blend tahini mixture

Add the tahini, minced garlic, ground cumin, and salt to the food processor with the avocado mixture. Process on high speed for 1-2 minutes until the mixture becomes creamy and uniform in color. The tahini should be completely incorporated with no streaks visible. Do not over-process or the mixture may become gummy.
Add chickpeas gradually

Add the dried chickpeas to the processor and pulse 5-6 times to break them up roughly. Then process continuously on high speed for 2-3 minutes until completely smooth and creamy. Scrape down the sides of the bowl halfway through processing. Do not rush this step or you'll have a chunky texture.
Adjust consistency perfectly

With the processor running on medium speed, slowly drizzle in the cold water and olive oil through the feed tube over 1-2 minutes. Process until the hummus reaches a silky, spreadable consistency that holds its shape but isn't stiff. The final texture should be smooth enough to spread easily. Do not add too much liquid at once or it will become runny.
Season and finish

Taste and adjust seasoning by adding more salt, lemon juice, or cumin as needed. Process for final 30 seconds on low speed to incorporate any additions. Transfer to a serving bowl and smooth the surface with a spoon. The hummus should have a beautiful pale green color and velvety appearance. Do not over-season as flavors will develop while resting.

Tips

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Cooking Tips

For the smoothest texture, peel the chickpeas by rubbing them in a clean kitchen towel after draining, which removes the skins and creates restaurant-quality smoothness.

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Alternatives

Replace tahini with cashew butter for a milder nutty flavor, though this will make the hummus less traditional and slightly sweeter in taste.

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Serving & Storage

Serve immediately with warm pita bread, fresh vegetables, or Turkish crackers. Store covered in refrigerator for up to 2 days, but bring to room temperature before serving as avocados firm up when cold.