Avocado Hummus


  • 1 can (400g) chickpeas rinsed, drained and skins removed
  • ¼ cup (60ml) tahini
  • 4 cloves garlic, roughly chopped
  • 3 Tbsp (45ml) lemon juice
  • ½ cup (125ml) parsley leaves
  • ½ cup (125ml) basil (stems removed)
  • 1 diced ripe and ready avocado 
  • 2 Tbsp (30ml) olive oil
  • Salt and milled pepper


  1. Combine all ingredients except the oil and seasoning.
  2. Blitz in a bowl or a blender until smooth.
  3. Add the oil and season to taste.
  4. Serve immediately as a dip or spread over toast. (If using later, place clingfilm directly on the surface of the hummus and keep refrigerated for up to a day until serving).