If hummus and guacamole had a baby, it would be this recipe for spicy avocado hummus. The only question is pita or tortilla chips?
4 cups canned chickpeas, drained
¼ cup freshly squeezed lemon juice
⅓ cup extra-virgin olive oil
1 avocado—halved, pitted and peeled
3 tablespoons tahini
1 jalapeño, chopped
1 garlic clove
Kosher salt and freshly ground black pepper
Pinch of cayenne pepper
Pita chips, tortilla chips, crackers or chopped vegetables, as desired for dipping
1. In the bowl of a food processor, combine the chickpeas, lemon juice, olive oil, avocado, tahini, jalapeño and garlic.
2. Puree until smooth; season with salt and pepper. Stir in the cayenne.
3. Serve with your choice of chips, crackers and veggies.