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Snack

Avocado and White Bean Hummus with Crudites

White beans and avocado blended smooth with tahini and lemon, with carrot and cucumber sticks.

Calories
275kcal
Protein
10g
Fat
12g
Carbs
36g

Per serving, makes 1. Published 31 August 2026.

Allergens

  • Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Carrots88 g, raw
  • Cucumber87 g
  • White beans, drained85 g
  • Avocado50 g
  • Tahini8 g

    Over half fat, so it is a third of the calories in the dip. Eight grams is a level teaspoon.

  • Garlic3 g
  • Lemon juiceTo taste
  • SaltTo taste

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Method

  1. Drain and rinse the beans well, then blend them with the avocado, garlic, tahini, lemon juice and salt until completely smooth, loosening with a spoonful of cold water at a time until the texture is light and spreadable.

  2. Taste and adjust the lemon and salt, keeping it sharp so the avocado stays fresh rather than heavy.

  3. Cut the carrots and cucumber into sticks and chill them in ice water for a few minutes to crisp them.

  4. Spread the hummus in a shallow bowl, make a well in the centre with the back of a spoon, and serve cold with the crudites alongside.

Worth knowing

  • Water rather than oil to loosen it. A conventional hummus gets its texture from olive oil, which is where most of its calories sit.
  • Ice water on the sticks is not fussiness. Limp carrot ruins a dip that took four minutes to make.

More like this

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.