Blueberry Avocado Mint Hummus


Blueberry Avocado Mint Hummus

Bobby Gomez
A refreshing and fruity dip, perfect for a snack or dessert.
Prep Time 20 mins
Course Appetizer, Dessert, Snack
Servings 12


  • 1 15 oz. can Garbanzo beans, drained and rinsed
  • 1 ripe avocado, remove pit and scoop from skin
  • 1/4 cup fresh lemon juice
  • 5-6 fresh Mint leaves
  • Pinch of Sea Salt
  • 1 cup fresh Blueberries (or frozen, defrosted and rinsed)
  • 1/4 cup brown sugar
  • 1/2 tsp. vanilla extract

Cinnamon Sugar Pita Chips

  • 2 7” or 8” Kontos pita or flatbread
  • 1 tbsp  melted butter
  • 1 tbsp sugar
  • 2 tsp. cinnamon


  • Blend garbanzo beans, avocado, lemon juice, salt and mint in a food processor
  • Add blueberries, brown sugar and vanilla; process until smooth.
  • Garnish with mint sprig and additional blueberries.
  • Serve with cinnamon sugar pita chips.

Cinnamon Sugar Pita Chips

  • Mix cinnamon with sugar
  • Brush melted butter onto pita and sprinkle with cinnamon.
  • Bake 6-8 minutes at 400 degrees.
  • Remove from oven and cut into triangles while still hot.


Bobby Gomez is a New Jersey Chef and Baker.  He shares his expertise and love for blueberries with the US Highbush Blueberry Council.  
Keyword snacks, blueberries, hummus, antioxidants
Servings Prep Time Cook Time Passive Time
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