Favorite Party Dips: Creamy Avocado & Hummus (GF, DF, VG)

Michelle
by Michelle
8 servings
25 min

Anyone else here big fans of party dips? Me too! Every single time I’m at a party or a potluck, I always get so excited whenever there’s a plethora of dips to choose from! Over the years, however, I’ve realized that I’m most drawn to two kinds of dips: hummus and anything with avocado! My husband asked me once after a 4th of July party we were attending, if I’d rather have one or the other. I’m sure that was a trick question, because there’s no way I can choose between the two!


After this realization, we’ve decided to start a tradition to always bring TWO kinds of dips to a party, never just one! And… I’m so happy to say that each time we bring our famous creamy avocado dip and our hummus dip, people rave about it and always ask for our recipes!


So if you’re looking for delicious party dips that are packed with protein and healthy fats, look no more! My favorite creamy avocado and hummus recipes pack massive flavor and are now yours to try! Why choose one when you can have both? 🙂



Favorite Party Dips: Creamy Avocado & Hummus (GF, DF, VG)
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients
Best Ever Creamy Avocado Dip
  • 3 avocados
  • 1 lime juiced
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/3 cup red onions diced
  • 3/4 cup tomatoes diced
  • 1/2 tsp red pepper flakes (optional)
  • 3 tbsp cilantro chopped
Best Ever Hummus
  • 1 can chickpeas rinsed and drained
  • 2 lemons juiced
  • 1.5 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 cup tahini
  • 3 tbsp water
  • 1 tbsp extra-virgin olive oil
  • sprinkle paprika
Instructions
Best Ever Creamy Avocado Dip
Mash the avocados, lime juice, garlic powder, cumin, and salt to desired consistency.
Add in chopped onions, tomatoes, and cilantro.
Top with red pepper flakes (optional)
Serve immediately, or refrigerate for 1 hour to let flavor combine.
Best Ever Hummus
In a food processor, blend the chickpeas, lemon juice, garlic, cumin tahini, olive oil, water, and salt until creamy.
If needed, add in extra salt, lemon juice, or water to desired flavor and consistency.
Pour hummus into a serving bowl, then sprinkle some paprika on top and drizzle with extra olive oil.
Serve immediately, or keep in the refrigerator for up to 1 week (if it lasts that long!)
Michelle
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