This recipe is a take on a classic dip that can be adapted to suit a whole range of meals and snacks.  Supercharged with protein and fibre, hummus is a great substitute for sandwich spreads, some of which offer little to no nutritional benefit.  This recipe also has the added benefit of avocado that also contribute healthy oils for glowing skin and herbs such as parsley and coriander that are rich in phytonutrients that can help to ease digestive complaints such as indigestion, nausea and bloating.

Hummus is a perfect addition to salads, in wraps over grilled meats or vegetable fritters, or as a dip with chopped vegetables.  Try this version alongside fish tacos or with baked corn chips and a fresh tomato salsa.

For a classic hummus, omit the avocado and herbs, swap the limejuice for lemon and add a little cumin or paprika to taste.



Lactose Free | Gluten free | Vegetarian | Nut Free | Vegan Friendly | Dairy Free | Low Salicylate Options | Amine Friendly | Low Oxalate Options | Allergen Alert: Sesame



Family friendly | Freezable | Snack | Leftovers


Preparations time: 10mins

Baking time: 20 mins

Serves: 9



1 can chickpeas, drained (or 1 cup dried chickpeas, soaked overnight and drained)

½ ripe avocado

1 tbsp tahini (sesame paste)

1 glove garlic, minced or finely chopped

Pinch sea salt

Juice of ½ lime

1 tbsp chopped flat leaf parsley

1 tbsp chopped coriander leaves

3 tbsp olive oil




  1. Place the chickpeas, avocado, tahini, garlic, salt lime juice and herbs in a food processor.
  2. Process for 30 seconds to combine.
  3. Add 2-3 tbsp water to loosen slightly if required and process again to mix through.
  4. Whilst the processor is still turning, slowly add the olive oil in a thin stream until all mixed through.
  5. Serve as a dip with chopped vegetables to dip, over salads, in wraps or over grilled meats.


Variations & Substitutions

For a low oxalate dip, omit the tahini.

For GAPS diet friendly, omit the chickpeas and replace with soaked cashews or green peas.