If using canned chickpeas, drain in a sieve and rinse thoroughly under cold water for about 30 seconds to remove canning liquid and excess sodium. If you want extra-smooth hummus, remove a few of the chickpea skins by gently rubbing between your fingers (optional).

Combine ingredients

In a food processor or high-speed blender, add the drained chickpeas, peeled avocado, tahini, lemon juice, minced garlic, ground cumin, smoked paprika, 2 tablespoons olive oil, and 2 tablespoons cold water.

Blend until smooth

Pulse several times to break down the chickpeas, then run the processor continuously for 1 to 2 minutes, scraping down the bowl as needed. If the mixture is too thick or grainy, add additional cold water 1 tablespoon at a time until the hummus reaches a creamy, spreadable consistency.

Season and adjust

Stop and taste the hummus. Add kosher salt a little at a time (start with 1/2 tsp increments) and adjust lemon juice, cumin, smoked paprika, or garlic to taste. Blend briefly after each adjustment to incorporate. Finish by blending in the remaining 1 tablespoon olive oil to make the texture silkier.

Garnish & Serving

Transfer the avocado hummus to a shallow serving bowl and use the back of a spoon to create a small well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle chopped cilantro or parsley, and scatter toasted pine nuts or pumpkin seeds if using. Sprinkle a pinch of smoked paprika or extra ground cumin for color, if desired.

Serve immediately with pita chips, sliced vegetables, or crackers. If not serving right away, press a piece of plastic wrap directly onto the surface of the hummus to prevent browning and refrigerate for up to 24 hours. Bring to room temperature and stir gently before serving.