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The Washington Post

Avocado Hummus

Avocado Hummus 6.000
Jul 7, 2009

This dip combines the best of hummus and guacamole. Serve with crudites or toasted pita triangles.

Servings: 6
  • Flesh of 2 ripe avocados
  • 1/4 cup tahini (sesame paste)
  • 2 medium cloves garlic, chopped (about 2 teaspoons)
  • 2 teaspoons ground cumin
  • Juice from 1 large lemon, (about 3 tablespoons)
  • 1/4 cup extra-virgin olive oil
  • Salt


Combine the avocado, tahini, garlic, cumin, lemon juice, oil and salt to taste in a food processor or blender; process for about 1 minute, or until the mixture is as smooth as sour cream.

Transfer to a container. Cover with plastic wrap, making sure the plastic lays directly on the surface of the hummus (to keep it from discoloring). Refrigerate until ready to serve; taste and adjust seasoning as needed before serving.

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Recipe Source

Adapted from "Spice: Flavors of the Eastern Mediterranean" by Ana Sortun (William Morrow, 2006).

Tested by Jane Black.

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Nutritional Facts

Calories per serving: 251

% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 40mg 2%

Total Carbohydrates: 10g 3%

Dietary Fiber: 6g 24%

Sugar: 1g

Protein: 3g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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