Avocado hummus with feta is an easy appetizer dip recipe, like a cross between guacamole, feta dip, and creamy homemade hummus! It’s made with chickpeas, tangy feta cheese, zesty lime, and avocado, great for snacking or as a spread on sandwiches.

If you want more ways to put a flavorful spin on homemade hummus, try my pumpkin hummus dip next!

 

I can’t resist adding avocado to a recipe any chance I get. From pasta to salad dressing, there’s something about creamy avocado that makes everything, well, better. It even makes a boring slice of toast exciting (I’m looking at you, avocado toast). So, naturally, adding a little green goodness to my favorite homemade hummus was a no-brainer. This avocado hummus might be my new favorite thing. It’s guacamole meets hummus, with a little salty feta in the mix. Yum!

What You’ll Love About This Easy Avocado Hummus

• Extra creamy. Avocado makes your classic homemade hummus recipe all the more creamy. And because feta cheese happens to be another weakness of mine, in that went, too. It’s silky, zesty, and a little tangy. 
• Versatile. This hummus is an irresistible combination of flavors that goes great with just about everything. Serve it as a dip, use it as a spread, or get creative! I share a few of my favorite serving suggestions later on in the post.
• Made in the blender. Maybe best of all, avocado hummus is SO easy to make. All you do is combine your ingredients in a blender or food processor and hit go. 

Ingredients You’ll Need

Another thing that I love about this avocado hummus recipe is that it needs only 5 ingredients. Here are my notes on what’s involved. Scroll to the recipe card below the post for a printable ingredients list with amounts.

• Chickpeas – Also called garbanzo beans. Make sure to rinse and drain canned chickpeas well beforehand. Chickpeas come in brine that will give your hummus a weird taste and make it watery.
• Feta Cheese – I love the salty-tangy taste and extra creaminess that crumbly feta brings to this hummus. Goat cheese is another good choice with a slightly stronger flavor, or you can use grated parmesan or pecorino cheese. You can also skip the cheese altogether. I’d recommend adding a little extra salt later on in this case.
• Olive Oil – The better quality oil you use, the better your hummus will taste. Avocado oil also works great in this recipe.
• Limes – I juice 3 whole limes, but you can adapt the number of limes to taste depending on how zesty you like your dip. Whatever you do, stick with real, fresh lime juice and not the bottled stuff.
• Tahini Paste –Tahini is a bit like nut butter, made from ground toasted sesame seeds. It’s popular in Mediterranean and Middle Eastern dishes, and you’ll find it in the condiment aisle or international food aisle in most major grocery stores.
• Seasonings – I stick with good ol’ salt and pepper. Change up the seasonings depending on what you like, though. For example, you can add a little spice with cayenne pepper or chili flakes.

Can I Substitute Tahini? 

A little tahini goes a long way in giving traditional hummus its distinctive nutty, sesame flavor. Since there’s very little tahini paste in this homemade recipe, if you don’t have it, you can substitute it. My first choice would be sesame oil. Another substitute for tahini is a nut butter, like almond or cashew butter. 

I’ve also heard of folks substituting tahini with Greek yogurt, but since this hummus already has a good amount of feta, you could probably get away with skipping the tahini altogether in that case.

How to Make Avocado Hummus

This avocado hummus comes together quickly in the food processor. It’s sort of a tradition in my family to find whatever looks good in the fridge and throw it in a blender. Whether that’s fruit for a smoothie or spinach for pesto, etc. My dad used to do it all the time. That is until he forgot that mangos have pits. After that, the blending torch was passed for safekeeping.

Luckily, all of the ingredients for today’s avocado hummus are firmly blender-safe. Follow these quick steps to have it ready in minutes:

1. Gather your ingredients. Gather avocados, feta cheese, a can of chickpeas, limes, olive oil, tahini paste, salt and pepper.
2. Combine. Add the ingredients to a blender or a food processor, and blend until smooth. Give the hummus a taste test and season as you see fit.
3. Serve! Scoop the avocado hummus into a bowl, drizzle it with olive oil, and dig in with chips, veggies, or crackers.

Serving Suggestions

The first time I made this avocado hummus I devoured the whole bowl with a side of crispy wonton chips, guac style. The next time, I served it at a potluck with a platter of crudités (that time, I shared). So versatile! 

I love giving my hummus bowls a sprinkle of fresh herbs, chickpeas, pumpkin seeds, or sliced chilies for garnish. This homemade hummus would also taste amazing with air fryer potato chips, pita bread chips, or spicy Cajun fries. It’s a great way to jazz up other recipes, too. See below.

More Ways to Use Homemade Hummus

• Falafel. Smear avocado hummus in pita bread before loading it up with crispy baked falafel, pickled onions, diced tomato, cucumber, and tzatziki for the best falafel pita sandwich. Or, transfer all those fixings to a falafel bowl instead.
• Spread. This creamy avocado hummus is delicious as a sandwich spread. I love making wraps filled with hummus, crisp lettuce, and protein, like chicken, rolled up inside soft lavash bread. It’s also great on burgers, especially vegetarian recipes like black bean burgers.
• Dressing. Whisk avocado hummus with extra olive oil to thin it out, and use it as a delicious salad dressing! The flavors taste great over a roasted vegetable salad, this Mediterranean Cobb salad, or a fresh tomato and cucumber salad. I also love to drizzle it over this grilled Mexican corn chicken salad. 
• Nachos. Yes, nachos! If you’re looking for a tasty app to serve at your next gathering, try my Caprese nachos or these lime chicken nachos topped with dollops of creamy avocado hummus. You will NOT be disappointed.
• Tacos. Use your hummus as a topping for just about any taco recipe. I love it on these chicken tinga tacos or as a dressing for taco bowls.

How to Store

Homemade hummus stays fresh for 3-4 days in the fridge. To keep this avocado hummus from browning, drizzle fresh lime juice (or olive oil) over top of the leftovers. Cover the container with plastic wrap and press it directly to the surface of the hummus. Then, seal the lid and refrigerate.

More Easy Dip Recipes

• Artichoke Dip
• Avocado Tomatillo Salsa
• Ranch Dressing
• Ajvar (Roasted Red Pepper Relish) 
• Macedonian Taratur