Avocado Hummus-to-go

Enjoy this avocado hummus when you are on-the-go.

img_20170206_113739-2My awesome 87 year old mom has spent the last month with us. It has been so much fun, but today we were hitting the road to take her back home. Sniff…

It takes a few hours to get to her home, so while my sweet hubby loaded her belongings in the car, everybody else prepped some healthy, filling, and tasty edibles. We chose to make some avocado hummus-to-go while traveling combined with freshly cut carrot sticks (to go with the hummus), pear, and mandarins and a combination of grain-free crackers.

We had access to quite a combination of phytonutrients coming from the fruit and vegetables, herbs, legumes, nuts and seeds including beta-carotene, bioflavonoids, phytosterols with benefits in areas including immunity, detoxification, and inflammation. We bagged it all together for travel and then each set up our individual drinks for the road including some using these newly discovered insulated bottles that kept our drinks cold for some and hot for others. (All kinds of designs. Maybe you’ll like them too.)

Later when we pulled everything out about halfway through our trip, everyone could easily nibble as they pleased without distraction or mess. We finished most of what remained on the way back home, enjoying the tasty variety without wondering about unknown ingredients or being faced with digestive discomfort later that we use to typically endure when we would pickup a quick burger or whatever at some fast food spot.

Avocado Hummus

  • Servings: 4-6
  • Print

No gluten, grain, dairy, eggs



  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 Tablespoon dried onion (optional)
  • 1 avocado (pit and peel removed; quartered)
  • 1 can/box garbanzo beans (about 14 oz.; drained & rinsed)
  • 1/2 Cup fresh cilantro
  • 2 Tablespoons Tahini
  • 1/2 Tablespoon garlic powder
  • 1 Tablespoon fresh squeezed lemon juice
  • 1/2 Teaspoon of Salt (adjust to taste)
  • Pepper (adjust to taste)


  1. Combine oil and dried onion in your mixer and set aside while preparing other ingredients
  2. Add other ingredients and blend until smooth
  3. Serve with your favorite additions such as carrot, celery, red pepper sticks or your favorite crackers.

Notes and Recommendations:

  1. I get my olive oil from local sources and definitely recommend checking out your local farmers’ markets and/or Local Harvest for this and other surprising resources nearby.
  2. I like using Redmond Real Salt (fine).
  3. I recommend organic, non-GMO fruits and veggies, and growing your own gives you the freshest resource and complete control. Otherwise check out the “Clean 15” and “Dirty Dozen” lists on Environmental Working Group, but resources like Local Harvest are also often helpful.

Recipe by Elaine @ www.foodandlivingcoach.com

Other easy traveling foods that you might consider include energy bites (recipe coming soon), curry cashews, banana chips (recipe coming soon), kale chips (recipe coming soon) or veggie sticks in cashew dip (recipe coming soon). Wow. “Recipe coming soon” tells me I better get busy.

While the example I give here is a trip out of town, don’t forget to consider these easy to pack snacks for your lunch or afternoon snack at work or school or away from home or even when your not leaving home and just looking for a yummy and filling treat.

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