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Rich, creamy, and healthy too, this Avocado Basil Dip is super delicious and fantastic with pita chips, fresh bread, and vegetables! Made with perfectly ripe avocado, canned chickpeas, and fresh basil this easy recipe comes together in under 10 minutes!
Easy Avocado Basil Hummus Recipe
This easy and delicious avocado basil dip is a powerhouse of a dip! It blends together the creaminess of avocado with the freshness of basil and the richness of tahini paste to create a healthy hummus bursting with flavor! So if you want to put a tasty twist on traditional Hummus, this all new avocado basil hummus recipe will knock your socks off!
The recipe is really simple and made just like any type of hummus with no extra steps. The only difference is that I’ve added a bit of creamy avocado and fragrant fresh basil into the mix to give the dip even more layers of flavor. But it’s still got a chickpea base that is blended together in a blender or food processor along with some olive oil, lemon juice, and lots of garlic.
So the next time you are craving a yummy snack or need a party starter, I encourage you to whip this yummy avocado basil dip together! It does not disappoint. It is fantastic spread on veggies, pita chips, spread on wraps, and more! In fact, you could even make avocado hummus style Avocado Toast using this spread or use it to top my delicious Falafel!
Why You’ll Love This Avocado Basil Dip
- Quick and Easy! You can make this simple 10-ingredient creamy avocado dip in a snap! It comes together in under 10 minutes with the help of a blender, food processor, or immersion blender.
- Healthy Deliciousness! With the addition of some creamy avocado and fresh basil, this recipe transforms already tasty traditional hummus into something special. It’s packed with flavor, vegan, and gluten-free.
- Versatile Recipe! This yummy avocado basil hummus works perfectly as an afternoon snack with pita chips and cut veggies, spread on sandwiches instead of mayo, or as a party dip.
Ingredients You’ll Need
- Avocado – Choose a ripe and ready to eat avocado. Don’t use one that is too hard or too soft.
- Chickpeas – Of course, you’ll need a can of garbanzo beans for the hummus.
- Basil – You must use fresh basil leaves to make this dip pop.
- Water – Just a bit is used to thin out the hummus and make it creamy.
- Lemon – You’ll need some freshly squeezed lemon juice from a whole lemon. Store-bought lemon concentrate will not do the dip justice.
- Tahini – It’s a type of ground sesame butter that can be found in any grocery store.
- Garlic – Always use fresh garlic cloves. Store-bought already peeled garlic is not as intense in taste.
- Olive Oil – I like to use extra virgin olive oil.
- Salt – Used to season the dip and develop the flavors.
- Red Pepper Flakes – Adds just a touch of heat to the spread.
This healthy avocado hummus recipe is simple! You do need a blender or food processor, but it comes together in just minutes ready to eat and serve!
Prep The Avocado
To begin, you need to take our star ingredient the avocado out of its shell! To do this, just cut the avocado in half and then remove the pit. Now, use a large spoon to scoop out all of the flesh and put it into your blender.
Blend The Dip
After the avocado is in the blender, add the rest of the ingredients. Then turn your blender on and puree the hummus until it’s smooth. You may need to stop the blender a few times to scrape down the sides with a rubber spatula.
Serve And Enjoy
When the avocado hummus is ready, scoop it out of the blender and onto your serving bowl of choice. Then drizzle it with a bit more extra virgin olive oil and sprinkle it with a few more red pepper flakes. Now, serve the dip with some pita chips or baguette slices to enjoy.
Why Is My Homemade Dip Not Creamy?
When hummus doesn’t turn out creamy it means you either didn’t puree it long enough in the blender or food processor or it’s just too dry. If it’s just chunky, you can put it back into the blender and puree it a bit longer. If it’s just too dry, you’ll need to add a bit more water to thin it out.
What Can I Add To The Dip?
This avocado hummus dip is really versatile and there are lots of possible variations. As long as you keep the ratio of the beans, avocado, lemon juice, olive oil, water, and tahini about the same it will turn out perfect. So feel free to add any herbs or spices you like. You can replace the basil with cilantro or the lemon juice for lime juice. You can even use other beans too. For example, you can make a white bean hummus using cannellini beans.
Expert Tips
- Use ripe avocado. It’s important that your avocado is not underripe because if it’s too hard the hummus won’t blend as well. But if it’s too ripe you need to remove all the brown spots.
- Use the stems. Just like when making homemade pesto you can use both the basil leaves and stems when making this recipe. There is no need to let the stems go to waste.
- Make it spicy. To make the dip spicy add more red chili flakes when you blend the hummus spread in the blender. You can also add a bit of cayenne pepper or ground chipotle pepper.
Storage
Leftover avocado basil dip will keep in the fridge for up to 5 days in an airtight container. And you may be surprised to learn that this dip can also be stored in the freezer for 3 to 4 months. However, if serving it at a party, just make sure not to let it reach and stay at room temperature for more than 4 hours. Then it’s safe to keep any leftovers.
Other Delicious Dips To Try
- White Bean Dip
- Easy Hummus
- Cheesy Guacamole
- Super Easy Taco Dip
- Best Ever Spinach Dip
- Whipped Feta Dip With Roasted Cherry Tomatoes
- Jalapeño Popper Dip
Avocado Basil Dip
Equipment
Ingredients
- 1 avocado ripe
- 15 ounces chickpeas 1 can, drained and rinsed
- 1 handful fresh basil leaves
- ½ cup water
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon tahini
- 2 cloves garlic
- 2 tablespoons olive oil extra virgin
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
- Cut the avocado in half and remove the pit. Use a spoon to scoop out the flesh, then add it to your blender.
- Add the remaining ingredients to the blender and blend until smooth.
- Transfer the hummus to a plate, drizzle with extra virgin olive oil, more red pepper flakes and serve with pita chips or baguette slices.
Tips & Notes:
- Use ripe avocado. It’s important that your avocado is not underripe because if it’s too hard the hummus won’t blend as well. But if it’s too ripe you need to remove all the brown spots.
- Use the stems. Just like when making homemade pesto you can use both the basil leaves and stems when making this recipe. There is no need to let the stems go to waste.
- Make it spicy. To make the dip spicy add more red chili flakes when you blend the hummus spread in the blender. You can also add a bit of cayenne pepper or ground chipotle pepper.
- Leftover avocado basil dip will keep in the fridge for up to 5 days in an airtight container.
