Spicy green hummus is everything you love about the classic dip, minus the chickpeas. Ripe avocado keeps it luxuriously creamy while tahini, garlic, and a pinch of cayenne give it that bold Middle Eastern edge. Use it as a dip, a spread, or a scoopable salad topping.
Spicy Green Hummus
This light, Middle Eastern–inspired Paleo version of hummus is irresistible! The creamy avocados are perfectly offset by the pungent tahini and spicy cayenne pepper. Try adding roasted red peppers, roasted garlic, and other savory vegetables for added flavor and texture! This green hummus can be used as a spread, dip, or salad topping.
Serves 8–10
4 ripe avocados, halved and pitted
2 tablespoons (30 ml) lemon juice (about 1⁄2 lemon squeezed)
3 teaspoons (15 ml) minced garlic (about 3 cloves)
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) tahini
1⁄2 teaspoon (10 ml) cumin
1⁄4 teaspoon (20 ml) cayenne pepper
Sea salt and pepper, to taste
- Spoon out avocado flesh from the peels.
- Add avocado and all other ingredients to a food processor. Blend on low for about 2 minutes, until smooth and there are no large chunks of avocado left. Add more olive oil if the mixture is too pasty. Remove from food processor and serve.
Pro Tips
- Blend the avocado mixture for a full 2 minutes on low — any large chunks left behind will turn brown faster than the smooth purée.
- If the hummus turns out pasty rather than silky, add olive oil a teaspoon at a time with the motor running until it loosens up.
- Fold in roasted red peppers or roasted garlic after blending for extra savory depth and flecks of color.
- Press cling film directly onto the surface before refrigerating to stop the avocado from browning; it's best within 2 days.
Frequently Asked Questions
Is this hummus paleo-friendly?
Yes — it swaps chickpeas for avocado and keeps the tahini, lemon, and garlic of the original, so it fits a paleo plate while tasting recognizably like hummus.
How do I stop the avocado from turning brown?
The lemon juice helps, and pressing cling film onto the surface cuts air contact. It's at its best the day it's made but holds 2 days in the fridge.
Can I make it spicier or milder?
Absolutely — the cayenne is the only heat source, so start with 1/8 teaspoon for a gentle warmth or push it to 1/2 teaspoon for a proper kick.
What can I serve spicy green hummus with?
It works as a dip for vegetable sticks, a spread on lettuce wraps, or a creamy topping spooned over grilled chicken or fish.
Recipe Card
Ingredients
Method
- Add avocado and all other ingredients to a food processor.
- Blend on low for about 2 minutes, until smooth and there are no large chunks of avocado left.
- Add more olive oil if the mixture is too pasty.
- Remove from food processor and serve.
