Yields
6 - 8 servings
This avocado hummus packs a pinch of heat. Amp up your snack game!
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ingredients
1
(16-oz) can chickpeas (no salt added), drained and rinsed
2
ripe avocados from Mexico, peeled, pitted and cut into eighths
Juice of 2 limes
¼
cup tahini
¼
cup extra-virgin olive oil
3
cloves garlic, peeled (more or less depending on taste)
1
jalapeno, stem and seeds removed
¼
medium red onion
5
- 10 dashes hot sauce (i.e. Tabasco or Frank's Red Hot Sauce)
1 ½
tsp red pepper flakes
1 ½
tsp cumin
1
pinch cayenne pepper
1
pinch salt and fresh pepper
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directions
Step 1
Blend all ingredients but avocado and red onion in a food processor until well combined but still chunky. Add avocado and red onion and pulse until it becomes a chunky puree (you may have to scrap the sides a few times).
Step 2
Transfer hummus to a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving.
Step 3
Serve with grilled 100% whole grain pitas (cut into 1/8ths) or tortilla chips.