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Avocado Hummus with Peppers + Pine Nuts
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5 from 1 vote

Avocado Hummus with Peppers + Pine Nuts

This Avocado Hummus with Peppers + Pine Nuts recipe is a great way to snack healthier. The creaminess comes from not only the avocado, but the tahini, which is essential. Full of nutty flavor, garlic and herbs, and topped with finely diced bell peppers and sprinkles of pine nuts, this hummus is a sure winner on any given day. All gluten-free.
Course Appetizer, Snack
Keyword beans, chickpea, easy, food, gluten-free, healthy, homemade, plant-based, snack
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 1 (15 oz.) can chickpea, drained + rinsed
  • 4 Tbsps tahini paste (You can also use Sesame Oil instead!)
  • 3-4 Tbsps juice of a lemon
  • 2 Tbsps extra virgin olive oil + 1 Tbsp!
  • 2 garlic cloves, peeled + minced
  • pinch of sea salt
  • 2 medium avocados, peeled + cored
  • pinch of smoked paprika
  • 1 tsp dried parsley
  • 1 tsp red pepper flakes
  • 2 Tbsps fresh water
  • 1 medium bell pepper, finely diced
  • handful of pine nuts
  • Flat bread or crackers


  • To start, add chickpeas, tahini paste, sea salt, lemon juice, olive oil, and garlic cloves to a food processor and process until smooth. Next, add in 2 Tbsps of water, avocados, red pepper flakes, dried parsley, and a pinch of smoked paprika, and process again until smooth and creamy.
  • To serve, add hummus mixture to a bowl, make a medium-sized well in the middle and add finely diced bell peppers and sprinkle pine nuts. Drizzle lightly with olive oil and wallah! Enjoy with flat bread or your favorite crackers!


STORAGE: Leftovers are best stored in an air-tight container in the refrigerator for up to 3 days.