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Avocado-Hummus Recipe

Zubereitungszeit10 Min.
Portionen: 800 Gramm
Autor: Vicky - Healthy Dreams


  • 480 g chickpeas
  • 2 avocado, ripe
  • 1 garlic glove
  • 1 bunch parsley
  • 1 hand full of spinach
  • 2 tbs lemon juice
  • 3 tbs olive oil
  • 3 tbs icecold water
  • 2 tbs tahini
  • 1 tsp salt
  • 1 tsp ground cumin
  • ½ tsp pepper
  • chili powder and paprika powder to taste


  • olive oil
  • sesame
  • paprika powder


  • For the hummus, wash the chickpeas, putting a few chickpeas aside for decoration. Peel garlic, cut avocado in half and remove core and skin. Remove the rough stalks of the parsley leaves.
  • Put the juice of one lemon, olive oil, garlic and salt in a blender and blend until smooth. Also mix in the tahini and icecold water. Now add baby spinach and parsley and mix again.
  • Add chickpeas, avocado and spices (pepper, cumin) and mix for about three minutes until the hummus has reached a creamy-fine consistency (*). Season to taste with chili, paprika powder and if necessary again salt, pepper and lemon juice. If the hummus is too thick, just add some cold water.
  • Serve the hummus in a bowl. Drizzle with olive oil and garnish with chickpeas, sesame and paprika powder. The hummus can be kept in an airtight container in the refrigerator for about 5 days.
    (*) A powerful blender or food processor is best. However, with a little patience you can prepare hummus with any conventional blender.