Spicy Avocado Hummus
- serves 6 - 8
This avocado hummus packs a pinch of heat. Amp up your snack game!
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
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).
2. Transfer hummus to a bowl and cover with plastic wrap. Refrigerate for 1 hour before serving.
3. Serve with grilled 100% whole grain pitas (cut into 1/8ths) or tortilla chips.
Courtesy of AvocadosFromMexico.ca