What I Ate Wednesday – 3 Ingredient Avocado Hummus

Happy Wednesday friends! Since posting my Coconut Cream Pie Hummus, I received a few requests for a savory version. This 3 ingredient Avocado Hummus takes just a few ingredients and can be whipped up in minutes! Best of all its dairy free, gluten free and oil free!

But first, let’s take a quick peek at some of my eats from last week!


Yep! I’m back in the waffle business again! My freezer is fully stocked again with Know Foods waffles, well for a few weeks anyway! I love adding either sugar free apple or cherry pie filling as a topping along with Reddi Whip.


Morning Snack

I picked up a few more flavors of Carb Master yogurts at Kroger again last week. The White Chocolate Raspberry is actually quite good. They have over 10 different flavors to choose from like Black Forest Cake, Strawberry Pomegranate, Pineapple Coconut and Cinnamon Roll. I always add some toppings like fresh fruit, nut butter or cereal since they are only 70 calories.



We enjoyed lunch at a cute place down by the beach. I ordered a mixed green salad with baby kale. This salad came with grilled salmon (sans any seasonings at my request), barley, green apple, black raspberries and goat cheese on the side.


Do you love avocado and hummus? I sure hope so! This 3 ingredient Avocado Hummus could not be any simpler!

Only 3 ingredients, 5 minutes and a food processor or blender– that’s all you need to make some of the best hummus ever. If you’re still buying store bought hummus, stop now! Not only is it cheaper to make your own, but you control the quality of ingredients that go into it. Serve it up with your favorite dippers, like whole grain crackers, chopped veggies, or pita chips. enjoy!

3 Ingredient Avocado Hummus

5.0 from 1 reviews
3 Ingredient Avocado Hummus
Prep time
Total time
Recipe type: Snack
Serves: 10 servings
  • 1 medium avocado
  • 15 oz can garbanzo beans, drained and rinsed
  • juice of one lime
  • sea salt, to taste
  1. Place all ingredients in a food processor or blender and process until smooth and creamy.
  2. If the hummus is too thick, add 1-2 tablespoons of water to thin it out.
  3. Add salt to taste.
  4. Serve with your favorite whole grain crackers, veggies or pita.
  5. Store covered in the refrigerator for up to a week.



I tried red lentil penne for the first time. I’m a huge fan! I used the Explore Asian brand which I found on Vitacost. This pasta is an awesome find for those that suffer from any wheat allergies. I used my new pasta sauce from FODY Foods on both the pasta and my baked chicken parmesan.



I hit the motherload of chocolate chips in this pint of Mint Chip Proyo low fat ice cream! This does not have an overpowering mint flavor at all and is super creamy. I love the fact that all of their ice cream is non-GMO, gluten & soy free and contain no artificial ingredients. Do yourself a favor and pick up this ice cream if you can find it at your grocery store! I’ve only been able to try the Mint Chip and Coconut so far but both are outstanding!

That’s it for this week’s roundup! See you back here on Friday!

What is your favorite hummus flavor? What are some fun ways you use hummus? Please share – I would love to hear from you!

4 Responses to What I Ate Wednesday – 3 Ingredient Avocado Hummus

  1. Your breakfast, white chocolate flavor-packed snack, lunch, dinner, chocolate chip-loaded ice cream, and SUPER FABULOUS avocado hummus recipe = divine. And I love that you served the new KNOW Thins with the hummus! Happy Wednesday, dear Wendy xo

    • Happy Wednesday Liz! Somehow I knew you would approve of this avocado packed hummus! And even though I didn’t say what my instrument of choice was for dipping, you knew! Good eye my friend! I’ll be sharing my thoughts of more of my favorite line in a few days so stay tuned! xo

Wendy Moore
(610) 573-8494

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