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+ servings

Quick & Easy Avocado Cranberry Hummus Dip

Avocado Cranberry Hummus Dip is a no cooking, quick and easy appetizer made with a few simple ingredients, and served with olive breadsticks.  It’s perfect for the Holidays!
Keywords:appetizer recipes, avocado hummus, avocado hummus recipe, cranberry hummus dip, gluten-free recipes, hummus dip recipe
Prep Time 12 minutes
Total Time 12 minutes
Servings 8 people
Calories222 kcal
Cost 0.25 per person


  • 2 cups drained canned chickpeas or garbanzo beans (reserve 1/2 cup of the liquid)
  • 2 small avocados, halved and pitted
  • 2 Tablespoons tahini (sesame seed) paste, optional
  • 1/4 cup olive oil (plus extra for drizzling)
  • 3 garlic cloves, peeled
  • 1 1/2 teaspoons salt
  • 3/4 teaspoons ground black pepper
  • 1/2 - 3/4 teaspoon ground cumin
  • 2 lemons, juiced
  • 1/4 cup chopped parsley (plus extra for garnish)
  • 1/4 cup dried cranberries
  • 1 package Mulino Bianco Sfilati Olive breasticks


  • Place all ingredients (except cranberries and breadsticks) into a blender, including the reserved liquid from the canned chickpeas. Blend all until creamy and smooth. Spoon hummus into a serving bowl. Drizzle a bit of olive oil on top. Then, garnish with dried cranberries on the side and parsley leaves. Serve Avocado Cranberry Hummus with the breadsticks and enjoy!

Recipe Notes

Storage: Hummus must be stored in a clean airtight container in the refrigerator for up to 24 hours.


Calories: 222kcal | Carbohydrates: 17g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 557mg | Potassium: 378mg | Fiber: 6g | Sugar: 4g | Vitamin A: 231IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 1mg
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