This spinach avocado hummus is a little bit hummus, a little bit guacamole and all delicious. It’s smooth, creamy, flavourful and perfect paired with tortilla chips or spread in a wrap sandwich. This recipe is vegan, oil-free, sugar-free and gluten-free.

A spoon scooping green avocado hummus out of a bowl.

How to Make Avocado Hummus

Making avocado hummus couldn’t be easier! Toss everything in a food processor and blend until smooth. That’s it!

The ingredients for avocado hummus in a blender container.
Blended avocado hummus in a Vitamix blender container.
A bowl of avocado hummus topped with cilantro, sitting on a grey napkin on a white surface.

Can I use a blender instead of a food processor?

Yep. It just takes a bit more work than a food processor.

How long does it keep?

You can keep this hummus in a sealed container in the fridge for up to 5 day.

A spoon in a bowl of avocado hummus with a few chips on the side.

Avocado Hummus Recipe

This avocado hummus is like guacamole and hummus all rolled into one. You can just imagine how good that would be. The recipe is oil-free and vegan and can be whipped up in minutes in a food processor.

Recipe Notes

  • for spicy hummus add up to 1/2 tsp red pepper flakes or cayenne
  • for extra creaminess, use up to 2 tbsp olive oil or avocado oil instead of water
  • try kale or cilantro instead of spinach

More hummus recipes

Loving this avocado hummus? You’ve gotta check these out too:

This would also be great on avocado toast, added to a salad, spread in a veggie sandwich, wrap, burrito or quesadilla or slightly thinned and used as salad dressing.

A spoon scooping green avocado hummus out of a bowl.

Spinach Avocado Hummus

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 8
  • Category: Dip
  • Method: Food Processor
  • Cuisine: Vegan

Creamy and delicious avocado hummus that’s perfect for dipping tortilla chips in or spread in wraps and sandwiches. It also works well for topping baked sweet potatoes, roasted veggies, buddha bowls and salads.



  • 1 19 oz can chickpeas, drained and well-rinsed (2 cups cooked chickpeas)
  • 1 medium-sized avocado, about 120 grams once removed from the skin
  • 1/4 cup tahini (60 g)
  • 1/4 cup lime juice
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1 small handful fresh spinach (about 30 grams or 1 lightly packed cup), optional
  • 2 tbsp water (or additional lime juice)


  1. Add all the ingredients to food processor or high-speed blender and mix until smooth and creamy.
  2. Scoop into a bowl and serve with chopped veggies, chips, pita or crackers.
  3. Store leftovers in the fridge in an airtight container for up to 5 days.

Keywords: oil-free, healthy, easy, vegetarian, homemade

This recipe was originally published June 7, 2015. It was updated with new photos September 2019.