Avocado and White Bean Hummus

How often do you find yourself craving a snack that’s not only delicious but also healthy? For me, it’s those moments when the afternoon slump hits. I remember enjoying creamy dips at gatherings, but I wanted something that fit my plant-based lifestyle. That’s when I discovered Avocado and White Bean Hummus. It is rich, creamy, and satisfying, perfect for dipping veggies or spreading on toast. I love how simple it is to make and how the fresh flavors of avocado and parsley brighten each bite. This recipe is special not just because it’s gluten-free and vegan, but also because it shows how easy it can be to enjoy nutritious snacks without sacrificing taste.

why make this recipe

This Avocado and White Bean Hummus is a wonderful choice for many reasons. First, it combines the creaminess of avocado with the protein-packed goodness of cannellini beans, making it a nutritious option. It is also tahini-free, so you get all the flavor without any nut allergens. Making it at home means you control the ingredients, ensuring freshness and flavor. Plus, it’s easy to whip up, making it a perfect snack or appetizer for any occasion!

how to make Avocado and White Bean Hummus

Ingredients:

• 1 (15 oz.) can of cannellini beans, drained and rinsed
• 1 large avocado (pitted, peeled and coarsely chopped)
• 1 clove garlic (chopped)
• 1/4 cup fresh parsley leaves (not packed)
• 2 tbsp freshly squeezed lemon juice
• 3/4 tsp kosher salt
• 1 tsp red pepper hot sauce (I used Cholula original)
• 1-2 tbsp extra virgin olive oil
• Crushed red pepper flakes, to taste (for garnish)

Directions:

1. Add the cannellini beans, avocado, garlic, parsley, lemon juice, salt, and hot sauce to the bowl of a food processor.
2. Begin processing on low speed and slowly add 1 tablespoon of the extra virgin olive oil through the feed tube.
3. Change the speed to high and process until the mixture is smooth and creamy with no chunks remaining. You may need to stop to scrape down the sides. If it’s too thick, add more olive oil as needed.
4. Enjoy immediately or refrigerate for a bit to firm it up. Before serving, garnish with crushed red pepper flakes.

how to serve Avocado and White Bean Hummus

You can serve this hummus as a dip for fresh veggies like carrot sticks, cucumber slices, or bell pepper strips. It also works wonderfully as a spread on sandwiches or wraps. Pair it with whole-grain pita chips or crackers for a tasty snack. This hummus can be brought to parties or enjoyed during quiet evenings at home.

how to store Avocado and White Bean Hummus

Store any leftovers in an airtight container in the refrigerator. It’s best to consume it within a few days to enjoy the freshness of the flavors. If it becomes too thick in the fridge, simply stir in a little olive oil or water to get it back to a creamy consistency.

tips to make Avocado and White Bean Hummus

• Make sure that your avocado is ripe for the best flavor and creaminess.
• You can adjust the level of spice by adding more or less hot sauce.
• If you want more flavor, try adding a sprinkle of smoked paprika or cumin for a unique twist.

variation

For a different flavor, consider adding roasted garlic instead of raw garlic, or mix in spices like cumin or smoked paprika. You can also fold in sun-dried tomatoes or roasted red peppers for a tasty variation.

FAQs

Can I use other types of beans?

Yes! If you don’t have cannellini beans, you can substitute them with chickpeas or any other white bean.

Can I make this hummus ahead of time?

Absolutely! It keeps well in the fridge for a few days, so you can make it ahead of time and enjoy it later.

Is this recipe nut-free?

Yes, this hummus is nut-free as it does not contain tahini or any other nuts, making it suitable for those with nut allergies.

Avocado and White Bean Hummus

A creamy, healthy, and delicious hummus made with avocados and cannellini beans, perfect for dipping veggies or spreading on toast.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Gluten-Free, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 15 oz. can cannellini beans, drained and rinsed
• 1 large avocado, pitted, peeled and coarsely chopped Ensure the avocado is ripe for best flavor
• 1 clove garlic, chopped Use raw or roasted according to preference
• 1/4 cup fresh parsley leaves, not packed
• 2 tbsp freshly squeezed lemon juice
• 3/4 tsp kosher salt
• 1 tsp red pepper hot sauce Use Cholula original or other preferred brand
• 1-2 tbsp extra virgin olive oil Adjust based on desired creaminess
• Crushed red pepper flakes, to taste For garnish

Method

 

Preparation

1. Add the cannellini beans, avocado, garlic, parsley, lemon juice, salt, and hot sauce to the bowl of a food processor.
2. Begin processing on low speed and slowly add 1 tablespoon of the extra virgin olive oil through the feed tube.
3. Change the speed to high and process until the mixture is smooth and creamy with no chunks remaining. If it’s too thick, add more olive oil as needed.

Serving

1. Enjoy immediately or refrigerate for a bit to firm it up. Before serving, garnish with crushed red pepper flakes.

Notes

Store leftovers in an airtight container in the refrigerator for a few days. Stir in a little olive oil or water if too thick.