Lemony Garlic Avocado Hummus

Lemony Garlic Avocado Hummus

I can’t believe it’s been almost two weeks since I last posted…time flies by so fast when you’re having fun. But, I wouldn’t know that…because that’s not the case for me. I’ve been dealing with a lot recently – getting sick, stressed out, and generally overwhelmed with my current situation. Sometimes you just need to take a little break from everything you’ve been doing on a daily basis, and do something new and different. So, what did I do? Read, listen to audiobooks, watch tv shows and movies, and just take time to relax. This has obviously caused me to shirk my blogging duties, and for that I am incredibly sorry.

I have successfully followed my cleanse, and have to note that it ended yesterday. I cannot begin to tell you how much better I feel…I have stopped craving sugary desserts, which is an amazing, amazing feat. I’d rather have some fruit, or a raw dessert as opposed to a processed candy bar. It’s crazy how my body has changed and adapted…I’ve lost 10lbs so far on the cleanse, and I feel the difference in my energy!

I think I will be sticking to the healthy eating even after the 21 days, and be more aware of the foods I put into my body. I am a huge fan of cooking from scratch whenever possible as opposed to frozen meals, and have never been a huge fan of chicken or red meat, so I won’t lose sleep not eating it anymore : )


A great source of protein to incorporate into a meatless diet would be chickpeas. With a delicious, nutty taste and smooth texture, they are also a great source of fiber, antioxidants like flavonoids, and manganese. In short, you really can’t go wrong eating them. I use them in curries, salads, as a snack, and in my all-time favorite dip: hummus.


The lemon tree in the yard is in season, which can only mean one thing: LEMONS!! I have an obsession with lemons and freshly squeezed lemon juice in my food. Actually, an obsession would be putting it mildly…I put it in my water, my smoothies, and my food, and sometimes I go to bed with it lemons next to me. Okay, the last part was a joke…sorta?! ; ) So, freshly squeezed lemon in my hummus is a no-brainer.

I love hummus, and having lived in the Middle East, hummus is a staple dish in an Arabic meal. So, there is no question about making homemade hummus as opposed to buying it at the store, because, frankly, the store-bought versions do not compare. Trust me, I have tasted some of the worst hummus’ out there, but some people love it. No no no no no! I feel that good quality hummus in America is sometimes rare to find, and making it at home is the way to go. That way you can control what you put into it…if you want to keep it simple, or if you want to jazz it up, like I have done.


This recipe is a twist on regular hummus…there is a subtle taste of an avocado, without overpowering the original flavor of the hummus. The lemon and garlic just push it over the top. You can certainly experiment with this recipe, this is just the basics…if you want to spice it up, you can add some cayenne to it, more pepper…what ever you want. The possibilities are truly endless!


Lemon-Garlic Avocado Hummus

Lemon-Garlic Avocado Hummus


  • 1 1/2 cup cooked chickpeas
  • 3 large garlic cloves
  • 2 Tbsp tahini paste
  • Juice of freshly squeezed lemon (I used 1 1/2 lemons)
  • 1 avocado
  • 1/2 tsp black pepper
  • salt, to taste


  1. Place chickpeas into a food processor and process until a smooth paste forms. You will need to add water (about 1/4 cup) to reach the desired consistency and help process the chickpeas.
  2. Add the rest of the ingredients and blend until thoroughly mixed - smooth and creamy.
  3. Enjoy!
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