Avocado Hummus

Avocados are so good for you, and they are a natural anti-inflammatory. Using this healthy fat I made avocado hummus. This is my favourite dip for vegetables which we snack on most evenings.

Avocado Hummus With Tortilla Chips
Head straight on to the Recipe For ♥ Avocado Hummus ♥

After one week of my tablet detox I had to carefully consider what to add back in which order. I wanted to use how I felt as a guide to this. For the past 15 years I have taken anti-inflammatory medication. I injured my rib cartilage in a boxing ‘match’ with our Boxer. My Doctor said it would take 6 weeks to heal, but when I was still in pain after 2 months I went for X-Rays. The surgeon informed me that the injury would never heal properly as the movement from my lungs while breathing affected the area. He prescribed the anti-inflammatories which I had to take 1 a day until the pain dissipated. I then weaned myself to a dose where I experienced no pain whatsoever. This worked out to 3 tablets per week. But, a week after not taking any tablets I was not in pain.

Today’s inspirational recipe from Lavender and Lime ♥ Avocado Hummus ♥ #LavenderAndLime Click To Tweet

And I wonder if my tissue salts are the reason for this? So, deciding to not go back onto the chronic medication I ‘listened’ to my body. I started off with chromium which I have been taking for 20 years. This is a controversial supplement that lowers blood glucose levels. I had indulged in sugary treats over the weekend and could tell by the ‘hungry’ feeling I had that I needed to pay attention to it. I am also not going to take this supplement every day, but rather as needed. My adequate intake of chromium is 20 micrograms a day which I should be getting from the food I eat. This includes broccoli which I love, chicken which we eat at least three times a week, apples which I eat daily, and yoghurt. I do not recommend that you take this supplement without discussing it with your primary health care practitioner. 

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5 from 1 vote

Avocado Hummus

For a smoother texture, do not drain the chickpeas
Recipe Category: Dips, Vegetarian
All Rights Reserved: An original recipe from Lavender and Lime


For a smooth hummus

  • 1 x 400 g tin chickpeas with the liquid
  • 200 g avocado pulp
  • 15 mls tahini
  • 2 cloves black garlic, peeled
  • salt and freshly ground black pepper to season

If you prefer your hummus thicker

  • 1 x 400 g tin chickpeas, drained
  • 200 g avocado pulp
  • 15 mls tahini
  • 2 black garlic cloves, peeled
  • 30 mls lemon juice
  • 15 mls lime juice
  • salt and freshly ground black pepper to season


For a smooth hummus

  • Place the chickpeas, liquid, avocado, tahini and garlic into a blender
  • Blend until super smooth then season to taste

If you prefer your hummus thicker

  • Place the chickpeas, avocado, tahini, garlic, lemon and lime juice into a blender
  • Blend until it is the texture you like then season to taste


The idea of using the chickpea liquid came from Not Quite Nigella. Dave loved the texture but I was not a fan of the aquafaba taste.
Meze Platter
Inspiration published on Lavender and Lime March 30:

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